Halibut Tacos with Yogurt-Lime Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For two servings, use a 3/4-pound fillet, and halve the remaining ingredients. Top the tacos with bottled salsa, if desired. For heat, add 1/8 teaspoon ground red pepper to yogurt mixture. Ingredients:
1 1/2 pounds skinless halibut fillets |
1/4 cup fresh lime juice (about 3 limes), divided |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 cup plain fat-free yogurt |
1 teaspoon sugar |
1/4 teaspoon salt |
1/8 teaspoon chili powder |
cooking spray |
8 (6-inch) corn tortillas |
1 10-ounce package shredded cabbage (about 2 cups) |
1 peeled avocado, cut into 16 slices |
1/4 cup chopped fresh cilantro |
Directions:
1. Place fish in a shallow bowl, and cover with 3 tablespoons juice, 1/2 teaspoon salt, and pepper. Cover and refrigerate 20 minutes.
2. Combine remaining 1 tablespoon juice, yogurt, sugar, 1/4 teaspoon salt, and chili powder. Cover and chill.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan. Cover and cook 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Cut fish into 8 equal pieces.
4. Warm the corn tortillas according to package directions. Top each tortilla with about 2 ounces fish, 1/4 cup shredded cabbage, 2 tablespoons yogurt mixture, 2 avocado slices, and 1 1/2 teaspoons cilantro.
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