Grilled Fish Taco Salad with Avocado Dressing

Made this for my family and they LOVED it! The dressing is delightfully smooth and fresh, and made more than enough so we used it as a dip later. I substituted nondairy yogurt for real yogurt and talapia for the halibut and it still tasted delicious. I didn't have a grill so I made a large foil packet, sealed it well, placed it in a baking dish and baked it at 350 until the fish was flakey. I also skipped the tortilla strips and used taco bowls instead. I will definitely be making this again.

So upon reading this recipe, I thought it would taste really good and it did not disappoint. I did make a couple of changes though mainly to how I did the halibut. I did the halibut in the foil packs however I baked mine as opposed to grilling them. In addition, instead of placing a whole piece of halibut on top, I opted to flake it all over the salad. I found this to be better as the fish was everywhere but really it is a matter of personal choice. Otherwise the ingredients as listed were perfect. If you like more garlic, add it in. I had two big garlic in it and that was plenty. If you plan on flaking it as I did, you may not need as much halibut as noted. The avocado dressing was excellent.

Followed the recipe except I used haddock and mixed italian blend cheeses, just based on what I had. Blended the beans a bit just so they weren't whole as my toddlers won't eat them that way..all in all, was a very nice salad.

Although I didn't make the avocado sauce part, I did bake the fish in foil (in oven at 350 for 20 minutes) with the cumin spices, I liked that part and next time I'll add the avocado with it.

Amazing

Very good and easy

I varied the ingredients, I used shredded Pollock, Guacamole which had everything in it and blended with yogurt. Used spinach instead of Romain. put beans and cheese (Mexican 4 cheese blend) dab of sour cram fish then dressing It was Amazing!