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Prep 30min
Total30min
Servings6
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Ingredients
1
avocado, pitted, peeled and diced
2
tablespoons chopped fresh cilantro
1/3
cup ranch dressing
1
box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
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
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Steps
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.
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No lemon-pepper seasoning? Use black pepper for a slightly different taste.
If you prefer soft tacos, use Old El Paso® flour tortillas in place of the taco shells.
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