Grilled Halibut Tacos With Guacamole Sauce Recipe


Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelMedium
Health IndexAverageServings4
Main Ingredient


 Halibut steaks32 Ounce (Or Fillets, 4 Pieces, 8 Ounces Each)
 Extra-virgin olive oil1 Teaspoon (For Drizzling)
 Ripe hass avocados3 Milliliter, pitted and scooped from skins with a large spoon
 Lemon1 , juiced
 Cayenne pepper1⁄4 Teaspoon (Eyeball It)
 Plain yogurt1 Cup (16 tbs)
 Coarse salt1 Teaspoon (Eyeball It)
 Plum tomatoes2 , seeded and chopped
 Scallions2 , thinly sliced on an angle
 Romaine lettuce heart1
 6 inch tortillas12 (Use The Soft Variety)
 Salt To Taste
 Freshly ground black pepper To Taste

Nutrition Facts

Serving size

Calories 581 Calories from Fat 140

% Daily Value*

Total Fat 15 g23%

Saturated Fat 4.7 g23.7%

Trans Fat 0 g

Cholesterol 79.9 mg

Sodium 1237.7 mg51.6%

Total Carbohydrates 52 g17.3%

Dietary Fiber 8.7 g35%

Sugars 6.7 g

Protein 59 g117.8%

Vitamin A 19.1% Vitamin C 27.2%

Calcium 26.6% Iron 23.7%

*Based on a 2000 Calorie diet


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.