Photo: Halibut Fish Tacos with Guacamole Sauce Recipe
Ingredients
- 4 pieces fresh halibut, steak or filets, 6 to 8 ounces each
- Extra-virgin olive oil, for drizzling
- Salt and pepper
- 1 lime, juiced
- 3 small to medium ripe Haas avocados, pitted and scooped from skins with a large spoon
- 1 lemon, juiced
- 1/2 teaspoon cayenne pepper, eyeball it
- 1 cup plain yogurt
- 1 teaspoon coarse salt, eyeball it
- 2 plum tomatoes, seeded and chopped
- 2 scallions, thinly sliced on an angle
- 1 heart Romaine lettuce
- 12 soft (6-inch) flour tortillas
Directions
Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle halibut with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to your taste. Roll lime on the counter top to get juices flowing. Also, any under ripe citrus may be placed in a microwave oven for 10 seconds at high setting to induce the juices to flow. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.
While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve.
When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!
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By The Petite Gourmet
Portland, OR
on October 21, 2011
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I thought this recipe was to die for! I love fish, and I really enjoyed the simplicity of this recipe, as well as its nutritional value. Many fish taco recipes call for battering and deep-frying the fish, and this way of cooking still provided a strong flavor profile without adding a ton of fat.
In response to other reviewers' comments, you should ALWAYS be careful when following a recipe, especially regarding spices. I thought the amount of cayenne was wonderful, but that's only in response to my personal tolerance. But especially when you're making something for the first time, TEST the level of spice/heat - start with half of the called-for amount, and work from there. Following a recipe to the T is never smart. And if you fall into an unsatisfactory place, be a problem-solver! If the sauce is too spicy, try adding more yogurt or a bit of water. If it's too yogurty, add some water or more avocado. Nothing should ever be thrown out, use your noggin!!
By yourbuddy1999_3...
memphis, TN
on July 25, 2011
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Like Someone said...Halibut for Fish Tacos??? Rachel can afford it ...but it's like using Grey Goose in a Vodka and Tonic. Plus to the "poster" way down the list... YES... you CAN grill fish for taco. You FRY everything????? called tasty and less fatso.
By labaza_12743117
seattle, 87
on June 18, 2011
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We did not like the recipe at all. Too much yoghurt too much cayanne pepper. i would not do it again.
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