Grilled Fish Tacos with Cucumber Citrus Salsa

By pattie_d

Losing weight doesn’t mean having to give up your favorite foods. Enjoy this Mexican meal guilt-free! Lighten up traditional tacos with this fish taco recipe that’s rich in flavor but not calories.

Ingredients

• 1 1/2 lbs wild Alaska halibut fillet
• Extra virgin olive oil, for drizzling
• Salt and freshly ground black pepper, to taste
• 12 4-to 6-in corn tortillas, warmed
• 6 lettuce leaves, torn in half
• Cucumber Citrus Salsa (see recipe)
• Border Guacamole (see recipe)
• 24 thin radish slices

Details

Servings 4
Adapted from doctoroz.com

Preparation

Step 1

Preheat a medium-hot grill, broiler oven, or pan on the stovetop over medium-high heat. Drizzle the fish with olive oil, season with salt and pepper, and cook until barely done, for 2 to 5 minutes per side, depending on the thickness. Remove the fish from the grill or pan, let it cool slightly, and then pull apart into large flakes.
 
To warm the tortillas, dip corn tortillas in water, shaking off excess. Toast, in batches, in a nonstick pan over moderate heat, about 1 minute per side. Wrap in towel to keep warm.  
 
Place the warm tortillas on a work surface. Line each with a piece of lettuce and top with chunks of fish. Top each with a very generous spoonful of Cucumber Citrus Salsa with lots of juice. Finish with a dollop of Border Guacamole and a couple radish slices and serve immediately.