Ingredients
- 1 lb. halibut fillets
- 1 bunch green onions, trimmed of roots and upper third of dark green portion
- oilive oil
- lemon pepper seasoning
- 12 6" corn tortillas
- 1 cup shredded green cabbage
- Avocado-Habanero sauce
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- AVOCADO-HABANERO SAUCE
- 1 very ripe avocado
- 2 finely chopped green onions
- 1-2 finely chopped cloves of garlic
- 1 1/2 cups mayonnaise
- 1 1/2 cups sour cream
- 1-2 tea. green habanero sauce
- 2 tea. cider or wine vinegar
- 1 tea. lemon pepper
Preparation
Step 1
Spray a grill or broiler pan with non-stick pan coating. Brush the halibut and green onions with some olive oil. Season the halibut with the lemon pepper seasoning. Grill the fish and green onions over med-high heat for about 15 minutes, turning once, or until the fillets are white throughout and flaky - but not overcooked. The onions may be done earlier that the fish, so keep an eye on them as they cook and act accordingly.
For one serving: Divide one-fourth of the halibut among three of the corn tortillas that have been steamed or microwaved to soften. Then top each tortilla with a heaping tablespoon of the cabbage, one or two of the grilled green onions and a healthy spoonful or two of the avocado-habanero sauce. Repeat the process for the remaining 3 servings.
AVOCADO-HABANERO SAUCE
In a blender or bowl, blend toghether avocado, green onions, garlic, mayonnaise, sour cream, habanero sauce, vinegar and lemon pepper.