South Beach Fish Tacos (Phase 2)
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| Tue, 05-18-2004 - 12:51pm |
4 pieces fresh halibut (6-8 oz. each)
Extra virgin olive oil
salt and pepper
3 limes, juiced
3 medium ripe avocados, pitted & scooped from skins with large spoon
1/2 t (more or less, according to taste) cayenne pepper
1 cup FF plain yogurt
1 t coarse salt
2 plum tomatoes, chopped
2 scallions, thinkly sliced on an angle
1 heart Romaine lettuce, shredded
whole wheat flour tortillas
Preheat grill pan to high heat.
Drizzle halibut with oil, season with s&p.
Grill fish 4-5 mins per side till opaque.
Squeeze juice of 1 lime over fish and remove from pan. Flake into large chunks with fork.
While fish is cooking, make guacamole sauce: in blender/food processor, combine avocado, remaining lime juice, cayenne pepper, yogurt & salt. Process till smooth. Stir in diced tomatoes and chopped scallions.
Blister soft tacos by sauteeing each side quickly in some olive oil in skillet over high heat till "blisters" form.
Pile some fish into taco shells, slather with guacamole sauce, top with shredded lettuce.
Fold tacos over and enjoy.
Edited 5/20/2004 10:11 am ET ET by mrss2001

Mmmmm sounds good!
Susan :)
Serve it with the black bean casserole. I'll try to find the link and post it.
Bon Appetit!
http://messageboards.ivillage.com/iv-fbsouthbeach/?msg=5601.1