Fish Tacos with Avocado Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âI grew up in Alaska where halibut was readily available for recipes like this. A good friend, who normally doesnât eat fish, went back for fourth helpings of these flavorful tacos.â âCortney Claeson, Spokane, Washington Ingredients:
1/4 cup lemon juice |
1 tablespoon olive oil |
3 garlic cloves, minced |
1 pound halibut or tilapia fillets |
sauce: |
2 medium ripe avocados, divided |
1/4 cup fat-free sour cream |
1/4 cup reduced-fat mayonnaise |
1 tablespoon lime juice |
1 garlic clove, minced |
1 teaspoon dill weed |
1/4 teaspoon ground cumin |
1/4 teaspoon dried oregano |
1/4 teaspoon dried parsley flakes |
dash cayenne pepper |
salsa: |
1 medium tomato, seeded and chopped |
1 small red onion, chopped |
4-1/2 teaspoons chopped seeded jalapeno pepper |
1 tablespoon minced fresh cilantro |
1-1/2 teaspoons lime juice |
1 garlic clove, minced |
1/8 teaspoon salt |
tacos: |
8 flour tortillas (6 inches) |
2 cups shredded cabbage |
Directions:
1. In a large resealable plastic bag, combine the lemon juice, oil and garlic. Add the halibut; seal bag and turn to coat. Refrigerate for 30 minutes.
2. For sauce and salsa, peel and cube avocados. In a small bowl, mash 1/4 cup avocado. Stir in the remaining sauce ingredients. Place remaining avocados in a small bowl; stir in the remaining salsa ingredients. Refrigerate sauce and salsa until serving.
3. Drain fish and discard marinade. Broil halibut 4-6 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Place fish on the center of each tortilla. Top each with 1/4 cup cabbage, about 1 tablespoon sauce and 1/4 cup salsa. Yield: 4 servings.
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