Cedar-Planked Halibut Tacos with Citrus Slaw

recipe

Yield:

6 servings (serving size: 2 tacos)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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

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

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.

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.