Grilled Halibut Tacos w/Guacamole Sauce

4 pcs fresh halibut, steak or fillets (6-8 ox each)
Extra virgin olive oil, for drizzling
Salt and pepper
Juice of 1 lime
3 small to medium Haas avocados, pitted and scooped from skins
Juice of 1 lemon
1/4 teaspoon cayenne pepper
1 cup plain yogurt
1 teaspoon salt
2 plum tomatoes, seeded and chooped
2 scallions, thinly sliced on an angle
1 heart romain lettuce
12 sift 6-8 in tortillas

This is good with mexican rice & refried beans, but also good on its own.

Preheat a grill pan or indoor grill to high setting or prepare outdorr grill. Drizzle halibut on both sides with olive oil to keep fish from sticking to pan or grill. Season with salt and pepper, to taste. Grill fish 5-6 min on each side or until opaque. Squeeze lime juice over fish and remove from pan or grill. Flake fish into large chuncks with a fork.
While fish is cooking, in a blender or food processor, conbine avocados, lemon juice, cayenne pepper, yogurt and salt. Process until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve.
When fish comes off grill pan or grill, blister and heat soft taco wraps. To assemble, pile some fish chunks into soft wrap and slather with guacamole sauce. Top with shredded lettuce, fold taco over and eat!

Serving Size: Makes 3 fish tacos each

Number of Servings: 8

Recipe submitted by SparkPeople user CMSTACH.