Grilled Fish Tacos With Creamy Avocado Topping Recipes

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GRILLED FISH TACOS WITH CREAMY AVOCADO TOPPING



Grilled Fish Tacos with Creamy Avocado Topping image

Halibut is a fresh, healthy spin on traditional tacos.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

1 avocado, pitted, peeled and diced
2 tablespoons chopped fresh cilantro
1/3 cup ranch dressing
1 package (4.6 oz) Old El Paso™ taco shells (12 shells)
1 tablespoon vegetable oil
1 1/2 teaspoons lemon-pepper seasoning
1 teaspoon chili powder
1/4 teaspoon salt
1 1/2 lb halibut, skin removed, cut into 1-inch pieces
1 cup shredded lettuce or mixed salad greens
1 small tomato, diced

Steps:

  • Heat gas or charcoal grill. In medium bowl, mix avocado, cilantro and dressing. Set aside. Heat taco shells as directed on package.
  • In large bowl, mix oil, lemon-pepper seasoning, chili powder and salt. Add halibut; toss gently to coat. Place halibut in grill basket. Place basket on grill over medium heat. Cover grill; cook 5 to 10 minutes or until fish flakes easily with fork, rearranging twice. Fill taco shells with fish, lettuce, avocado mixture and tomato.

Nutrition Facts : Calories 300, Carbohydrate 17 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 3 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 0 g, TransFat 1 1/2 g

FISH TACOS WITH AVOCADO SAUCE



Fish Tacos with Avocado Sauce image

"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

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 26

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

Steps:

  • 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 : Calories 545 calories, Fat 27g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 732mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 7g fiber), Protein 34g protein.

GRILLED FISH TACOS WITH AVOCADO SAUCE



Grilled Fish Tacos with Avocado Sauce image

Easy, fairly quick, and simply to make grilled fish tacos with a tasty avocado sauce.

Provided by Eric

Time 55m

Yield 8

Number Of Ingredients 14

2 pounds mahi mahi fillets
4 ½ teaspoons ground chipotle pepper, divided
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 large avocado - peeled, pitted, and cubed
½ cup sour cream
¼ cup chopped cilantro
nonstick cooking spray
8 (8 inch) flour tortillas, warmed
3 cups shredded cabbage
3 medium limes, quartered

Steps:

  • Rinse fish and pat dry; cut into four equal portions.
  • Mix 4 teaspoons chipotle powder, cumin, onion powder, garlic powder, salt, and pepper in a bowl. Dredge fish in the mixture, patting and dusting for even coverage. Refrigerate for 30 minutes.
  • Meanwhile, mash avocado in another bowl. Add sour cream, cilantro, and remaining chili powder, and mix until smooth.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat the inside of a grill basket with nonstick spray and place fish inside the basket.
  • Place the basket on the preheated grill and cook until fish flakes easily with a fork, 3 to 5 minutes per side. Remove from the grill and transfer fish to a plate. Break into bite-sized pieces.
  • Serve fish on warmed tortillas topped with shredded cabbage and a dollop of the avocado sauce. Plate with lime wedges.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 35.8 g, Cholesterol 89.6 mg, Fat 12.6 g, Fiber 5.5 g, Protein 27.1 g, SaturatedFat 3.7 g, Sodium 641.8 mg, Sugar 1.7 g

GRILLED FISH TACOS WITH CREAMY AVOCADO TOPPING



Grilled Fish Tacos with Creamy Avocado Topping image

Halibut is a fresh, healthy spin on traditional tacos.

Provided by Allrecipes Member

Time 30m

Yield 6

Number Of Ingredients 11

1 avocado, pitted, peeled and diced
2 tablespoons chopped fresh cilantro
⅓ cup ranch dressing
1 (4.6 ounce) package Old El Paso® taco shells
1 tablespoon vegetable oil
1 ½ teaspoons lemon-pepper seasoning
1 teaspoon chili powder
¼ teaspoon salt
1 ½ pounds halibut, skin removed, cut into 1-inch pieces
1 cup shredded lettuce or mixed salad greens
1 small tomato, diced

Steps:

  • Heat gas or charcoal grill. In medium bowl, mix avocado, cilantro and dressing. Set aside. Heat taco shells as directed on package.
  • In large bowl, mix oil, lemon-pepper seasoning, chili powder and salt. Add halibut; toss gently to coat. Place halibut in grill basket. Place basket on grill over medium heat. Cover grill; cook 5 to 10 minutes or until fish flakes easily with fork, rearranging twice. Fill taco shells with fish, lettuce, avocado mixture and tomato.

Nutrition Facts : Calories 371.4 calories, Carbohydrate 18.3 g, Cholesterol 39.9 mg, Fat 21.6 g, Fiber 3.4 g, Protein 26.1 g, SaturatedFat 3.5 g, Sodium 501.6 mg, Sugar 1.4 g

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