halibut tacos with guacamole sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 746.6
  • Total Fat: 33.3 g
  • Cholesterol: 57.2 mg
  • Sodium: 1,195.7 mg
  • Total Carbs: 93.8 g
  • Dietary Fiber: 15.4 g
  • Protein: 25.7 g

View full nutritional breakdown of halibut tacos with guacamole sauce calories by ingredient
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Rachel Ray's recipe made with non fat sour cream instead of yogurt and perch instead of halibut. Rachel Ray's recipe made with non fat sour cream instead of yogurt and perch instead of halibut.
Number of Servings: 4


    * 4 x fresh halibut steak or possibly filets - (6 to 8 ounce ea)
    * Extra-virgin extra virgin olive oil for drizzling
    * Salt to taste
    * Freshly-grnd black pepper to taste
    * 1 x lime juiced
    * 3 sm to medium ripe Haas avocados pitted, and
    * scooped from skins with a large spoon
    * 1 x lemon juiced
    * 1/2 tsp cayenne pepper
    * 1 c. plain yogurt
    * 1 tsp coarse salt
    * 2 x plum tomatoes seeded, minced
    * 2 x scallions thinly sliced
    * on an angle
    * 1 x heart Romaine lettuce
    * 12 x soft flour tortillas - (6" dia)



1. Preheat a grill pan or possibly indoor grill to high heat or possibly, prepare outdoor grill. Drizzle halibut with extra-virgin extra virgin olive oil to keep fish from sticking to the grill pan or possibly grill. Season fish with salt and pepper, to your taste.
2. Roll lime on the counter top to get juices flowing. Also, any under ripe citrus may be placed in a microwave oven for 10 seconds at high setting to induce the juices to flow.
3. Grill fish 4 to 5 min on each side or possibly till opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or possibly grill. Flake fish into large chunks with a fork.
4. While fish is cooking, in a blender or possibly food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce till smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and minced scallions. Shred lettuce and reserve.
5. When fish comes off the grill pan or possibly grill, blister and heat soft taco wraps. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!
6. This recipe yields 4 servings, 3 fish tacos each.

Number of Servings: 4

Recipe submitted by SparkPeople user RAVENLYNNE.

TAGS:  Fish |

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