Serving Size ½ of recipe
Total Fat 18 g
Saturated Fat 3 g
Sodium 367 mg
Total Carbohydrate 34 g
Dietary Fiber 6.5 g
Protein 42 g
Ingredients and Preparation
Halibut ¾ pound
Olive oil 2 teaspoons
Lemon pepper seasoning ½ teaspoon
Plain low-fat yogurt ¼ cup
Avocado, coarsely chopped ½ medium
Juice of ½ lime
Salt 1/8 teaspoon
Dash of cayenne pepper (optional)
White corn tortillas 4
Small tomato, chopped 1
Shredded red cabbage or coleslaw mix ½ cup
Lime, sliced ½
- Rub halibut with olive oil and season with lemon pepper. Grill (on a grill or grill pan) over medium-high heat 4-6 minutes per side, or until cooked through.
- In the meantime, blend yogurt, avocado, lime juice, salt, and cayenne pepper in food processor or blender until smooth.
- Heat each tortilla in a small skillet over medium-high heat until warmed, about 30 seconds per side.
- Cut/break grilled fish into ¼-inch pieces. Fill each tortilla with fish pieces, cabbage, and tomato. Top with avocado sauce and serve with lime. wedges.