Ingredients
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3 tablespoons olive oil
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6 tablespoons lime juice, divided
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1 teaspoon chili powder
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3/4 teaspoon pepper, divided
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1 1/2 lbs halibut fillets, cut into 6 (4 ounce)
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1/2 English cucumber, sliced
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1/2 red onion, cut into thin strips
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2 tablespoons orange juice
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1 teaspoon sugar
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1/4 cup reduced-fat mayonnaise
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1/4 cup reduced-fat sour cream
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12 corn tortillas
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1 teaspoon serrano chili, seeded and minced
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1 1/2 cups salsa
Instructions
- In a pie pan or dish combine oil, 2 tablespoons lime juice, chile powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss fish in mixture and then chill for 15 minutes.
- Meanwhile make relish by combining relish ingredients in small bowl (cucumber, onion, oj, 2 tablespoons lime juice, sugar, remaining salt (1/2 t) and remaining pepper (1/4 t). Set aside.
- For the dressing combine mayonnaise, sour cream and remaining lime juice (2 T) and refrigerate until needed.
- Prepare grill and spray with Pam and heat to medium high. Grill fish 2-5 minutes per side or until done. Remove from grill and let cool slightly before dividing fish pieces in half while warming tortillas on grill (less than 30 seconds per side) -- wrap in foil to keep warm.
- Stir serrano chile into relish.
- To make tacos: spoon 2 T relish into each tortilla, flake fish piece onto the tortilla and then top with salsa and drizzle with the sauce. Fold tortilla (taco) in half and serve.