Grilled Fish Tacos with Creamy Avocado Topping Recipe

Grilled Fish Tacos with Creamy Avocado Topping Recipe

  • 1 avocado, pitted, peeled and diced
  • 2 tablespoons chopped fresh cilantro
  • 1/3 cup ranch dressing
  • 1 (4.6 ounce) package Old El Paso® taco shells
  • 1 tablespoon vegetable oil
  • 1 1/2 teaspoons lemon-pepper seasoning
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 1/2 pounds halibut, skin removed, cut into 1-inch pieces
  • 1 cup shredded lettuce or mixed salad greens
  • 1 small tomato, diced
  1. Heat gas or charcoal grill. In medium bowl, mix avocado, cilantro and dressing. Set aside. Heat taco shells as directed on package.
  2. In large bowl, mix oil, lemon-pepper seasoning, chili powder and salt. Add halibut; toss gently to coat. Place halibut in grill basket. Place basket on grill over medium heat. Cover grill; cook 5 to 10 minutes or until fish flakes easily with fork, rearranging twice. Fill taco shells with fish, lettuce, avocado mixture and tomato.
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