Grilled Fish Tacos with Creamy Avocado Topping

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  • 30 min prep time
  • 30 min total time
  • 11 ingredients
  • 6 servings

Ingredients

1
avocado, pitted, peeled and diced
2
tablespoons chopped fresh cilantro
1/3
cup ranch dressing
1
package (4.6 oz) Old El Paso™ taco shells (12 shells)
1
tablespoon vegetable oil
1 1/2
teaspoons lemon-pepper seasoning
1
teaspoon chili powder
1/4
teaspoon salt
1 1/2
lb halibut, skin removed, cut into 1-inch pieces
1
cup shredded lettuce or mixed salad greens
1
small tomato, diced

Directions

  1. 1 Heat gas or charcoal grill. In medium bowl, mix avocado, cilantro and dressing. Set aside. Heat taco shells as directed on package.
  2. 2 In large bowl, mix oil, lemon-pepper seasoning, chili powder and salt. Add halibut; toss gently to coat. Place halibut in grill basket. Place basket on grill over medium heat. Cover grill; cook 5 to 10 minutes or until fish flakes easily with fork, rearranging twice. Fill taco shells with fish, lettuce, avocado mixture and tomato.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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