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Cedar-Planked Halibut Tacos with Citrus Slaw

Yield 6 servings (serving size: 2 tacos)

Ingredients

  • Plank:
  • 1 (15 x 6 1/2 x 3/8-inch) cedar grilling plank
  • Slaw:
  • 1/2 teaspoon salt
  • 2 cups shredded napa (Chinese) cabbage
  • 1 cup gourmet salad greens
  • 2/3 cup chopped green onions
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons fresh lime juice
  • Tacos:
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 (1 1/2 pound) halibut fillet
  • 12 (8-inch) flour tortillas

Nutrition Information

  • calories 449
  • caloriesfromfat 20 %
  • fat 9.8 g
  • satfat 1.8 g
  • monofat 3.7 g
  • polyfat 1.8 g
  • protein 34.1 g
  • carbohydrate 55 g
  • fiber 1.4 g
  • cholesterol 40 mg
  • iron 3.6 mg
  • sodium 888 mg
  • calcium 298 mg

How to Make It

  1. To prepare plank, immerse and soak plank in water 1 hour; drain.

  2. Prepare grill, heating one side to medium and one side to high heat.

  3. To prepare slaw, combine 1/2 teaspoon salt, shredded cabbage, salad greens, onions, sour cream, and lime juice; toss well to coat. Chill.

  4. To prepare tacos, combine chili powder, black pepper, and 1/4 teaspoon salt in a small bowl. Sprinkle chili powder mixture over fish. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to medium heat. Place fish on charred side of plank. Cover and grill 18 minutes or until fish flakes easily when tested with a fork.

  5. Warm tortillas according to package directions. Break fish into chunks, and place about 2 ounces fish on each tortilla. Top each taco with 1/4 cup slaw; fold tortillas in half.