Grilled Halibut Tacos With Guacamole Sauce

fast.cook's picture

Jul. 14, 2011


Halibut steaks 32 Ounce (Or Fillets, 4 Pieces, 8 Ounces Each)
Extra virgin olive oil
Ripe hass avocados 3 Milliliter , pitted and scooped from skins with a large spoon
Lemon 1 , juiced
Cayenne pepper 1/4 Teaspoon (Eyeball It)
Plain yogurt 1 Cup (16 tbs)
Coarse salt 1 Teaspoon (Eyeball It)
Plum tomatoes 2 , seeded and chopped
Scallions 2 , thinly sliced on an angle
Romaine lettuce heart 1
6 inch tortillas 12 (Use The Soft Variety)
Salt To Taste
Freshly ground black pepper To Taste



1. Preheat a grill pan or indoor grill to high setting or prepare outdoor grill.


2. To prepare the halibut drizzle on both sides with olive oil to keep fish from sticking to the pan or grill and season with salt and pepper, to taste.

3. Grill fish for 5 to 6 minutes on each side, such that opaque.

4. Over the fish squeeze down lime juice and remove from the pan or grill.

5. With a fork, flake fish into large chunks.

6. In a blender or food processor process avocado, lemon juice, cayenne pepper, yogurt and salt such that smooth.

7. To a bowl add guacamole sauce and stir in diced tomatoes and chopped scallions.

8. Shred lettuce and keep aside.

9. Check for the fish, if it comes off the grill pan or grill, blister and heat soft taco wraps.

10. Assemble by piling some of the fish chunks into soft wraps and slather with guacamole sauce.


11. Top with shredded lettuce and fold tacos over and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 581Calories from Fat 140

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 1237 mg51.54%

Total Carbohydrates 52 g17.3%

Dietary Fiber 8 g32%

Sugars 6 g

Protein 59 g118%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet