1½lbs. skinless halibut fillets
1/4 cup fresh lime juice (about 3 limes)
1/2 tsp. salt
1 cup plain yogurt
1 tsp. sugar
1/4 tsp. salt
1/8 tsp. chili powder
8 corn tortillas
1 10oz. pkg. shredded cabbage (about 2 cups)
1 peeled avocado, cut into 16 slices
1/4 cup chopped fresh cilantro
Place fish in a shallow bowl, and cover with 3 tbsp. juice, and 1/2 tsp. salt.
Cover and refrigerate 20 minutes.
Combine remaining juice, yogurt, sugar, remaining salt, and chili powder. Cover
and chill.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking
spray. Add fish and marinade to pan. Cover and cook 8 minutes or until fish
flakes easily when tested with a fork or until desired degree of
doneness. Cut fish into 8 equal pieces.
Warm the corn tortillas according to package directions. Top each tortilla with
fish, shredded cabbage, yogurt mixture, 2 avocado slices, and cilantro.
4 servings
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