Ingredients
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4 (6 ounce) fresh halibut steaks or 4 (6 ounce) fresh halibut fillets
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olive oil, for drizzling
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salt and pepper
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1 lime, juiced
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3 medium ripe Hass avocadoes, pitted and scooped from skins with a spoon
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1 lemon, juiced
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1/2 teaspoon cayenne pepper
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1 cup plain yogurt
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1 teaspoon salt
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2 plum tomatoes, seeded and chopped
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2 scallions, thinly sliced on an angle
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1 romaine lettuce hearts
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12 soft 6-inch flour tortillas
Instructions
- Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill.
- Drizzle halibut with 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.
- 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!
- Enjoy!