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My review
Grilled Fish Taco Salad with Avocado Dressing
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Reynolds Kitchens®
"Tackle California coastal cuisine on the grill with this Grilled Fish Taco Salad from Kelly Senyei of Just a Taste. Tender halibut marinated in fresh citrus and spices is cooked atop the flames inside a foil packet and served on a bed of greens layered with all of the classic taco fillings and a creamy avocado dressing."
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Ingredients
28 m servings 665Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- Make the dressing by combining the avocado, yogurt, garlic, lime juice, honey, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender. Blend until creamy (the dressing will be thick), then cover and refrigerate the dressing while you make the salad.
- Preheat the grill for 10 minutes on medium heat. Prepare the foil packets by placing two halibut fillets on each sheet of Reynolds Wrap(R) Aluminum Foil. Squeeze the lime juice atop the fillets, then sprinkle them with the cumin and a pinch of salt and pepper. Fold and crimp the edges together to form sealed foil packets.
- Place the foil packets on the grill, close the lid and grill the fish for 8 to 10 minutes or just until the fish flakes easily and is opaque throughout. Remove the foil packets from the grill and unwrap them.
- Prepare the taco salad by layering the lettuce, beans, cheese, tomatoes and tortilla strips on serving plates. Arrange the grilled fish on top of the salads, drizzle with the avocado dressing and serve.
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Footnotes
- Reynolds Kitchens Tip
- Make Reynolds Wrap® Aluminum Foil packets to cook seafood perfectly and seal in flavor.
Nutrition Facts
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Reviews
Read all reviews 6Most helpful
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11/17/2016
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 a...
8/3/2016
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 foi...
6/5/2018
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..al...
5/25/2019
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) d...
3/30/2017
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.