“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
Fish Tacos with Avocado Sauce
Fish Tacos with Avocado Sauce
Prep Time
30 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 1/4 cup lemon juice
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 pound halibut or tilapia fillets
- SAUCE:
- 2 medium ripe avocados, divided
- 1/4 cup fat-free sour cream
- 1/4 cup reduced-fat mayonnaise
- 1 tablespoon lime juice
- 1 garlic clove, minced
- 1 teaspoon dill weed
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried parsley flakes
- Dash cayenne pepper
- SALSA:
- 1 medium tomato, seeded and chopped
- 1 small red onion, chopped
- 4-1/2 teaspoons chopped seeded jalapeno pepper
- 1 tablespoon minced fresh cilantro
- 1-1/2 teaspoons lime juice
- 1 garlic clove, minced
- 1/8 teaspoon salt
- TACOS:
- 8 flour tortillas (6 inches)
- 2 cups shredded cabbage
Directions
- 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.
- 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.
- 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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