GRILLED FISH TACOS WITH CREAMY AVOCADO TOPPING
Halibut is a fresh, healthy spin on traditional tacos.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
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
GRILLED FISH WITH SALSA AND AN AVOCADO SAUCE
This is a very simple dish it is more of a summer dish, but I thought I would post it as I fancied something a little lighter the other night and made this. It is extremely healthy low in fat and carbohydrates, yet has loads of flavour. I just serve this with salad on the side.
Provided by The Flying Chef
Categories Halibut
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Quarter peppers and remove seeds and membranes. Grill pepper, skin side up, until skin blisters and blackens. Peel skin away and chop finely. Combine pepper and remaining ingredients in a bowl, mix well, refrigerate until needed.
- Avocado Sauce.
- Mash avocado in a bowl with lime juice until quite smooth, add garlic, mayo, cayenne and sugar and mix, until well combined. Again refrigerate until needed.
- Fish.
- Brush fish with olive oil, BBQ, Grill or pan fry fish until tender and cooked through. Cooking time will vary according to the thickness of the fish, but it will be no longer than 6-10 minutes.
- To serve: Arrange fish on a plate spoon salsa over the top serve avocado sauce on the side. I also serve a nice green salad with this dish, very light and yummy.
Nutrition Facts : Calories 274.8, Fat 14.5, SaturatedFat 2.4, Cholesterol 65.6, Sodium 252.9, Carbohydrate 18.6, Fiber 6.2, Sugar 5.6, Protein 19.9
GRILLED FISH TACOS WITH COLESLAW FOR TWO
Discover this amazing recipe for Grilled Fish Tacos with Coleslaw for Two. These Grilled Fish Tacos with Coleslaw for Two are quick, cheesy and crunchy. This Healthy Living recipe is ready to enjoy in just 20 minutes.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 20m
Yield Makes 2 servings.
Number Of Ingredients 9
Steps:
- Heat grill to medium heat.
- Mix 1 Tbsp. lime juice, dressing and cumin. Grill fish 4 min. on each side or until fish flakes easily with fork, brushing occasionally with dressing mixture. Meanwhile, grill tortillas 1 min. or just until warmed, turning after 30 sec.; wrap in foil or towel to keep warm.
- Combine remaining lime juice, mayo and cilantro in medium bowl. Add coleslaw blend; toss to coat. Use fork to break fish into bite-size pieces.
- Top tortillas with coleslaw, fish and cheese; roll up.
Nutrition Facts : Calories 580, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1180 mg, Carbohydrate 61 g, Fiber 10 g, Sugar 8 g, Protein 36 g
FISH TACOS WITH AVOCADO DRESSING
Steps:
- In a shallow dish, combine 2 tablespoons of the EVOO, the chili powder, the juice of 1 lime, and a little salt. Add the halibut and coat with the mixture. Let the fish marinate while you start the corn.
- Preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, garlic, jalapeño, and a little salt and pepper. Cook for about 3 minutes, stirring frequently. Add the corn and chicken stock, bring it up to a bubble, then continue to cook for 2 minutes. Put the romaine and cilantro in a salad bowl, transfer the hot corn mixture to the bowl, and mix them together so the heat from the corn wilts the romaine. Wipe the skillet clean and return it to the stovetop over medium-high heat with 2 tablespoons of the EVOO. Once hot, add the halibut to the skillet and cook it on each side for 4 to 5 minutes, or until cooked through. Flake the fish into large chunks with a fork, then add it to the bowl with the corn and romaine.
- While the fish is cooking, make the avocado dressing. Cut all around the ripe avocados down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, and then use a spoon to scoop the flesh into the bowl of a food processor. Add the zest of the 2 limes and the remaining juice of 1 lime to the food processor. Add the red wine vinegar and some salt. With the machine running, stream in the remaining 3 tablespoons of EVOO and a couple of shakes of hot sauce. Stop the processor, taste the dressing, and adjust the seasonings with more salt, pepper, and hot sauce to taste.
- Wipe out the skillet you cooked the halibut in. Place it over high heat and blister the tortillas in the dry pan for a few seconds on each side. As you remove them from the pan have a clean kitchen towel handy to wrap them in and help keep them warm and soft. You can also simply wrap the tortillas in a barely damp kitchen towel and heat them in the microwave until they are warm and supple.
- To assemble, arrange a pile of the halibut-corn-romaine mixture on a warm tortilla, top it with a spoonful of the avocado dressing, wrap, and roll it up. Eat and enjoy.
FRESH TACO SALAD WITH CREAMY AVOCADO-LIME DRESSING
This vegetarian version of Mexican take-out taco salad contains crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime dressing. Chili-flavored quinoa, black beans and crispy tortilla strips round things out.
Provided by Kathryne Taylor
Categories Salad Taco Vegetarian Feta Tomato Quinoa Bean Tortillas Cilantro Summer Wheat/Gluten-Free
Yield Makes 4 large salads
Number Of Ingredients 31
Steps:
- To make the taco filling:
- In a medium saucepan, warm the olive oil over medium heat until shimmering. Add the garlic, chili powder, and cumin. Cook until fragrant, stirring constantly, about 30 seconds. Add the tomato paste and sauté for another minute, stirring constantly. Add the rinsed quinoa and water, and stir to combine. Bring the mixture to a gentle boil, then cover the pot and reduce the heat as necessary to maintain a gentle simmer. Cook until the liquid is absorbed, 15 to 20 minutes (the quinoa might not be fluffy yet, but don't worry).
- Remove the pot from the heat and let it rest, still covered, for 5 minutes. Then, uncover and fluff the quinoa with a fork. Gently stir in the black beans and salt. Season to taste with pepper and additional salt, if necessary. Cover and set aside for a couple of minutes to warm up the beans.
- To make the tortilla strips:
- In a large skillet, warm the olive oil over medium heat until shimmering. Toss in the tortilla strips, sprinkle them with salt, and stir. Cook until the strips are crispy and turning golden, stirring occasionally, 5 to 10 minutes. Drain the tortilla strips on a plate covered with a piece of paper towel.
- To make the dressing:
- In a small food processor or blender, combine the lime juice, olive oil, and water. Using a spoon, scoop in the half avocado and add the cilantro, jalapeño, garlic, and salt. Process until the dressing is nice and smooth. The dressing should be zippy, but if it's unpleasantly tart or difficult to blend, dilute it with 1 to 2 tablespoons of water and blend again.
- To assemble the salads:
- Combine the romaine and arugula in a large bowl. Wait to dress the salad until you are ready to serve, as the greens wilt fairly quickly once dressed. (If you won't be consuming all 4 servings of this salad right away, portion off the greens you'd like to save for later, and dress only the greens you intend to eat now.)
- When you're ready, drizzle the mixture with just enough dressing to lightly coat the greens (you might have extra). Toss until the dressing is evenly distributed.
- Arrange the dressed greens in 4 individual salad bowls (or dinner plates, if your bowls are on the small side). Top each salad with taco filling, tomatoes, radishes, crispy tortilla strips, and feta. Slice the remaining avocado half into long strips and place a couple of strips on each salad. Serve immediately.
- If you have leftover dressing, press plastic wrap against the surface to prevent browning and store it in the refrigerator for later. Leftover tortilla strips tend to become unpalatably tough within a couple of hours, so you might want to skip those and add a few crushed tortilla chips to leftovers.
GRILLED FISH TACO SALAD WITH AVOCADO DRESSING
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.
Provided by Reynolds Kitchens(R)
Categories Reynolds®
Time 28m
Yield 4
Number Of Ingredients 17
Steps:
- 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® 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.
Nutrition Facts : Calories 665.2 calories, Carbohydrate 48.4 g, Cholesterol 90 mg, Fat 29.3 g, Fiber 16.1 g, Protein 56.5 g, SaturatedFat 10.7 g, Sodium 1191.1 mg, Sugar 12.1 g
GRILLED FISH TACO SALAD WITH AVOCADO DRESSING
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.
Provided by Reynolds KitchensR
Categories Reynolds®
Time 28m
Yield 4
Number Of Ingredients 17
Steps:
- 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® 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.
Nutrition Facts : Calories 665.2 calories, Carbohydrate 48.4 g, Cholesterol 90 mg, Fat 29.3 g, Fiber 16.1 g, Protein 56.5 g, SaturatedFat 10.7 g, Sodium 1191.1 mg, Sugar 12.1 g
GRILLED SALMON TACOS WITH AVOCADO SALSA
Fill crisp taco shells with flaked fish fillets, salsa and a garlicky yogurt sauce for a family-friendly weeknight dinner
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat the grill to high and line a large baking tray with foil. Mix the smoked paprika and cumin in a small bowl. Rub the spices over the salmon fillets and put them on the baking tray. Pop under the grill for 8-10 mins until cooked through.
- While the salmon cooks, combine the yogurt with the garlic and season to taste. In another bowl, combine the avocados, onion and tomatoes. Add the lime juice, season and scatter with coriander.
- Warm the taco shells in the oven, following pack instructions. Flake the salmon and serve with the tacos, avocado salsa, yogurt and lime wedges.
Nutrition Facts : Calories 580 calories, Fat 36 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium
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