Recipe by ellie_
Serving size: 2 tacos per person. Recipe source: Health (April 2010)
Top Review by Andi of Longmeadow Farm
ellie_ , you have a winner here. Not a fan of fish, but a great fan of tacos. Another reviewer pointed the way...and I found peace for fish. This was excellent. I didn't change anything...except I grilled inside. That's it. The sauce. Excellent. The salad/compote? Excellent! The fish...oh I wish I could swim like a fish. You have a won on this recipe, ellie! Keep it up! Loved, loved, loved.
- 3 tablespoons olive oil
- 6 tablespoons lime juice, divided
- 1 teaspoon chili powder
- 3⁄4 teaspoon pepper, divided
- 1 1⁄2 lbs halibut fillets, cut into 6 (4 ounce)
- 1⁄2 English cucumber, sliced
- 1⁄2 red onion, cut into thin strips
- 2 tablespoons orange juice
- 1 teaspoon sugar
- 1⁄4 cup reduced-fat mayonnaise
- 1⁄4 cup reduced-fat sour cream
- 12 corn tortillas
- 1 teaspoon serrano chili, seeded and minced
- 1 1⁄2 cups salsa
Directions See How It's Made
- In a pie pan or dish combine oil, 2 tablespoons lime juice, chile powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss fish in mixture and then chill for 15 minutes.
- Meanwhile make relish by combining relish ingredients in small bowl (cucumber, onion, oj, 2 tablespoons lime juice, sugar, remaining salt (1/2 t) and remaining pepper (1/4 t). Set aside.
- For the dressing combine mayonnaise, sour cream and remaining lime juice (2 T) and refrigerate until needed.
- Prepare grill and spray with Pam and heat to medium high. Grill fish 2-5 minutes per side or until done. Remove from grill and let cool slightly before dividing fish pieces in half while warming tortillas on grill (less than 30 seconds per side) -- wrap in foil to keep warm.
- Stir serrano chile into relish.
- To make tacos: spoon 2 T relish into each tortilla, flake fish piece onto the tortilla and then top with salsa and drizzle with the sauce. Fold tortilla (taco) in half and serve.