Ingredients:
4 pieces fresh halibut, steak or fillets (6 to 8 ounces each)
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
The juice of 1 lime
3 small to medium ripe Haas avocados, pitted and scooped from skins with a large spoon
The juice of 1 lemon
1/4 tsp cayenne pepper
1 cup plain yogurt
1 tsp coarse salt
2 plum tomatoes, seeded and chopped
2 scallions, thinly sliced on an angle
1 heart romaine lettuce
12 soft tortillas (6-inch)
Directions:
*Preheat a grill pan or indoor grill to high setting or prepare outdoor grill.
*Drizzle halibut on both sides with olive oil.
*Season with salt and pepper, to taste.
*Grill fish, 5 to 6 minutes on each side, or until opaque.
*Squeeze lime juice over the fish and remove from the pan or grill. Flake fish into large chunks with a fork.
*While fish is cooking, combine avocado, lemon juice, cayenne pepper, yogurt, and salt in a blender or food processor.
*Process until smooth.
*Remove guacamole to a bowl and stir in tomatoes and scallions.
*Shred lettuce and reserve.
*When fish comes off the grill pan or grill, blister and heat the tortillas.
*To assemble, pile some of the fish chunks onto tortillas and slather with guacamole sauce.
*Top with shredded lettuce, fold tacos over and eat!
Source: Rachael Ray
Submitted by: Mai Nauroth
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