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Grilled Fish Tacos with Creamy Avocado Topping

"Halibut is a fresh, healthy spin on traditional tacos."
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Ingredients

30 m servings 371 cals
Original recipe yields 6 servings (12 tacos)

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Directions

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  • Prep

  • Ready In

  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.

Footnotes

  • High Altitude (3500-6500 ft): No change.
  • Tips:
  • 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 Facts


Per Serving: 371 calories; 21.6 g fat; 18.3 g carbohydrates; 26.1 g protein; 40 mg cholesterol; 502 mg sodium. Full nutrition

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Reviews

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Delicious!! Loved the cool topping. Don't have a grill, so I cooked the fish on the stovetop. Used butter lettuce - yum!

Who doesn't love fish tacos? We have never had halibut before, I found some chunk pieces at the market and dinner rolled itself together! Fabulous!