Grilled Fish Tacos with Creamy Avocado Topping

Grilled Fish Tacos with Creamy Avocado Topping

Halibut is a fresh, healthy spin on traditional tacos.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

6

servings

1
avocado, pitted, peeled and diced
2
tablespoons chopped fresh cilantro
1/3
cup ranch dressing
1
package (4.6 oz) Old El Paso® taco shells (12 shells)
1
tablespoon vegetable oil
1 1/2
teaspoons lemon-pepper seasoning
1
teaspoon chili powder
1/4
teaspoon salt
1 1/2
lb halibut, skin removed, cut into 1-inch pieces
1
cup shredded lettuce or mixed salad greens
1
small tomato, diced
  1. Heat gas or charcoal grill. In medium bowl, mix avocado, cilantro and dressing. Set aside. Heat taco shells as directed on package.
  2. In large bowl, mix oil, lemon-pepper seasoning, chili powder and salt. Add halibut; toss gently to coat. Place halibut in grill basket. Place basket on grill over medium heat. Cover grill; cook 5 to 10 minutes or until fish flakes easily with fork, rearranging twice. Fill taco shells with fish, lettuce, avocado mixture and tomato.
Makes 6 servings (2 tacos each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
No lemon-pepper seasoning? Use black pepper for a slightly different taste.
Tip
If you prefer soft tacos, use Old El Paso® flour tortillas in place of the taco shells.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 300
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 3g,
    • Trans Fat 1 1/2g),
  • Cholesterol 50mg;
  • Sodium 560mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 3g,
    • Sugars 0g),
  • Protein 18g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 2 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.