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Name: Grilled Halibut Tacos
Prep time: 45 min
Total time: 45 min
Yield: 6
Cuisine: not set
Ingredients: FOR THE FISH:; 2 lb. halibut cut into four pieces skin on if possible; 1 Tbsp. chili powder; 1 tsp. cumin; 1 tsp. garlic powder; 1 tsp. salt; 1/2 tsp. black pepper; 2 Tbsp. lime juice; 2 Tbsp. olive oil; FOR THE COLESLAW:; 3 cups finely shredded cabbage; 1/4 cup low fat sour cream; 1/4 cup low fat mayonnaise; 1/4 cup chopped cilantro; 1/4 of a small red onion thinly sliced; 2 Tbsp. lime juice; 1 tsp. sugar; 1/4 tsp. black pepper; FOR THE TACOS:; 12 corn tortillas; tomato diced; avacado sliced; shredded cheese or crumbled Mexican cheese; sour cream; mango salsa; lime wedges

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INGREDIENTS

FOR THE FISH:
2 lb. halibut cut into four pieces ; skin on if possible
1 Tbsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
2 Tbsp. lime juice
2 Tbsp. olive oil
FOR THE COLESLAW:
3 cups finely shredded cabbage
1/4 cup low fat sour cream
1/4 cup low fat mayonnaise
1/4 cup chopped cilantro
1/4 of a small red onion ; thinly sliced
2 Tbsp. lime juice
1 tsp. sugar
1/4 tsp. black pepper
FOR THE TACOS:
12 corn tortillas
tomato diced
avacado sliced
shredded cheese or crumbled Mexican cheese
sour cream
mango salsa
lime wedges

Servings

INSTRUCTIONS

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NOTES

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Grilled Halibut Tacos

FOR THE FISH: 
2 lb. halibut cut into four pieces skin on if possible
1 Tbsp. chili powder 
1 tsp. cumin 
1 tsp. garlic powder 
1 tsp. salt 
1/2 tsp. black pepper 
2 Tbsp. lime juice 
2 Tbsp. olive oil 
  FOR THE COLESLAW: 
3 cups finely shredded cabbage 
1/4 cup low fat sour cream 
1/4 cup low fat mayonnaise 
1/4 cup chopped cilantro 
1/4 of a small red onion thinly sliced
2 Tbsp. lime juice 
1 tsp. sugar 
1/4 tsp. black pepper 
  FOR THE TACOS: 
12 corn tortillas 
  tomato diced 
  avacado sliced 
  shredded cheese or crumbled Mexican cheese 
  sour cream 
  mango salsa 
  lime wedges

Combine the chili powder, cumin, garlic powder, 1 tsp. salt, ½ tsp. pepper, 2 Tbsp. lemon juice and olive oil in a small bowl. Whisk well to combine.Place the halibut fillets in a shallow pan, pat dry with a paper towel, then spread rub mixture on top of each piece. Cover and set aside in the refrigerator for 30 minutes.Meanwhile, prepare the creamy coleslaw.In a large bowl, whisk together the sour cream, mayonnaise, chopped cilantro lime zest, lime juice, sugar, salt and pepper.Stir in the shredded cabbage and sliced red onion. Taste. Adjust seasonings if needed. Set aside.Heat a gas grill on medium high heat.Brush the grill lightly with oil and place the fish, skin side down, on the grill. Cover and cook for 20 minutes until the fish is cooked through and flakes easily.While the fish is cooking, assemble the taco toppings - tomato, avocado, salsa, warm tortillas, sour cream, cheese, etc.When the fish is cooked, use a sturdy spatula slip the fillets away from their skin to a serving platter and serve with creamy coleslaw and taco toppings of your choice.

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Nutrition

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Serving Size: 1 Serving (666g)
Recipe Makes: 6

Calories: 1004
Calories from Fat: 232 (23%)

Amt Per Serving		% DV

	Total Fat 25.8g	34 %
	Saturated Fat 5g	25 %
	Monounsaturated Fat 10.7g
	Polyunsanturated Fat 8.4g
Cholesterol 7.2mg		2 %
Sodium 783.5mg		27 %
Potassium 988.2mg		26 %
Total Carbohydrate 179.7g		53 %
	Dietary Fiber 25.7g	103 %
	Sugars, other 154g
Protein 24.2g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1004

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