Grilled Fish Taco Salad with Avocado Dressing

Rating: 4.5 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

By Reynolds Kitchens(R)

Gallery

Recipe Summary

prep:
20 mins
cook:
8 mins
total:
28 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Dressing:
Salad:

Directions

  • 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.

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  • Preheat the grill for 10 minutes on medium heat. Prepare the foil packets by placing two halibut fillets on each sheet of Reynolds Wrap® 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.

Reynolds Kitchens Tip

Make Reynolds Wrap(R) Aluminum Foil packets to cook seafood perfectly and seal in flavor.

Nutrition Facts

Per Serving:
665 calories; protein 56.5g; carbohydrates 48.4g; fat 29.3g; cholesterol 90mg; sodium 1191.1mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Joyful Mom
Rating: 5 stars
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 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. Read More
Helpful
(6)
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Joyful Mom
Rating: 5 stars
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 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. Read More
Helpful
(6)
Tipster
Rating: 5 stars
08/03/2016
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 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. Read More
Helpful
(3)
Megs
Rating: 4 stars
06/05/2018
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..all in all, was a very nice salad. Read More
Helpful
(2)
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NJtoAL
Rating: 4 stars
03/31/2017
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. Read More
Helpful
(2)
colleenw
Rating: 5 stars
07/14/2018
Very good and easy Read More
Helpful
(1)
Lyn
Rating: 5 stars
04/27/2020
Amazing Read More
Helpful
(1)
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Steve
Rating: 5 stars
05/25/2019
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) dab of sour cram fish then dressing It was Amazing! Read More
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