Grilled Halibut Tacos
- 1 1/2 lb Halibut Filet (or other mild, whitefish)
- Lemon Juice
- Packet of Taco seasoning
- 1 tablespoon Olive oil
- 1 head of green cabbage, shredded
- 1/2 cup reduced fat sour cream
- 1/2 cup nonfat greek yogurt
- 4 roma tomatoes, chopped
- your favorite salsa
- 1 can pinto beans, drained and rinsed
- 8 small flour tortillas
Prepare Grill by spraing with cooking spray and then heating. For the halibut, rub with 1 tablespoon olive oil, then squeeze the juice of one lemon onto the fish. Then rub in about half of the packet of taco seasoning onto the fish. Place on grill, and cook until halibut flakes easily with a fork and is cooked through.
While grill is still hot, place each tortilla on grill and flip after about a minute, until the tortillas have cooked just slightly and are warmed through.
Mix together sour cream and yogurt, and add a tablespoon of the taco season mix to it. Add the cabbage and toss with the dressing, set aside. Cook the pinto beans over medium heat in a small saucepan on the stove.
Once heated, use a fork to lightly mash the beans.
Assemble tacos by spreading the beans onto the tortilla, then add the fish, dressed green cabbage, chopped tomatoes, and then your favorite salsa.