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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Inspired by the farm-fresh avocados and lemons of California. Ingredients:
1/4 teaspoon kosher salt |
1/4 teaspoon pepper |
zest of 1 lemon |
1 1/2 teaspoons ground coriander |
1 1/2 pounds boned, skinned halibut fillets (1 in. thick), cut into 1 1/2-in. chunks |
1 tablespoon olive oil |
12 to 14 corn tortillas* (5 to 6 in.), warmed on grill |
3 cups iceberg lettuce cut in fine shreds |
avocado and salted lemon salad |
yogurt sauce |
Directions:
1. Heat grill to high (450° to 550°). Mix seasonings in a small bowl. Put halibut on a rimmed baking sheet; coat with oil. Sprinkle with seasonings. Thread fish on 6 to 8 slender metal skewers. Oil cooking grate, using tongs and a wad of oiled paper towels.
2. Grill fish, covered, turning once, until just cooked through, 3 to 4 minutes total. Fill tortillas with lettuce, fish, and salad. Serve with yogurt sauce.
3. *If tortillas are very thin, buy double the amount and stack 2 per taco.
4. Note: Nutritional analysis is per taco with 1 tbsp. sauce.
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