- 6
- 30 mins
- 30 mins
Ingredients
- FISH:
- 1/4 cup lemon juice
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 pound halibut or mahi mahi
- SAUCE:
- 1/2 medium ripe avocado mashed
- 1/4 cup fat-free sour cream
- 1/4 cup reduced-fat mayonnaise
- 1 tablespoon lime juice
- 1 garlic clove, minced
- 1 teaspoon dill weed
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried parsley flakes
- Dash cayenne pepper
- SALSA
- 1 1/2 avocados diced
- 1/2 cup diced mango and or
- 1/2 cup diced pineapple
- 1 medium tomato, seeded and chopped
- 1-1/2 teaspoons lime juice
- 1 garlic clove, minced
- 1/8 teaspoon salt
- TACOS:
- 8 flour tortillas (6 inches)
- 2 cups shredded cabbage
Preparation
Step 1
In a large resealable plastic bag, combine the lemon juice, oil and garlic. Add the fish; seal bag and turn to coat. Refrigerate for 30 minutes.
Sauce : In a small bowl, mash 1/2 cup avocado. Stir in the remaining sauce ingredients.
Salsa: Combine all ingredients ( i use poth pineapple and mango when I'm making the kids) Refrigerate sauce and salsa until serving.
Drain fish and discard marinade. Broil halibut 4-6 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Place fish on the center of each tortilla. Top each with 1/4 cup cabbage, about 1 tablespoon sauce and 1/4 cup salsa. Yield: 4 servings.
Nutrition Facts: 2 tacos equals 545 calories, 27 g fat (3 g saturated fat), 44 mg cholesterol, 732 mg sodium, 44 g carbohydrate, 7 g fiber, 34 g protein.