Fish Tacos with Avocado Sauce
TOTAL TIME: Prep: 30 min. + marinating Broil: 10 min.
YIELD: 4 servings.
“I grew up in Alaska where halibut was readily available for recipes like this. A good friend, who normally doesn’t eat fish, went back for fourth helpings of these flavorful tacos.” —Cortney Claeson, Spokane, Washington
Ingredients
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1/4 cup lemon juice
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1 tablespoon olive oil
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3 garlic cloves, minced
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1 pound halibut or tilapia fillets
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SAUCE:
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2 medium ripe avocados, divided
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1/4 cup fat-free sour cream
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1/4 cup reduced-fat mayonnaise
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1 tablespoon lime juice
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1 garlic clove, minced
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1 teaspoon dill weed
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1/4 teaspoon ground cumin
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1/4 teaspoon dried oregano
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1/4 teaspoon dried parsley flakes
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Dash cayenne pepper
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SALSA:
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1 medium tomato, seeded and chopped
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1 small red onion, chopped
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4-1/2 teaspoons chopped seeded jalapeno pepper
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1 tablespoon minced fresh cilantro
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1-1/2 teaspoons lime juice
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1 garlic clove, minced
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1/8 teaspoon salt
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TACOS:
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8 flour tortillas (6 inches)
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2 cups shredded cabbage
Directions
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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.
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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.
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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.
Nutrition Facts
2 each: 545 calories, 27g fat (3g saturated fat), 44mg cholesterol, 732mg sodium, 44g carbohydrate (4g sugars, 7g fiber), 34g protein.
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