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Golden State Fish Tacos

Photo: Leigh Beisch; Styling: Karen Shinto
Total time 1 hr, 30 mins
Yield Makes 12 to 14
Inspired by the farm-fresh avocados and lemons of California.

Ingredients

  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • Zest of 1 lemon
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 pounds boned, skinned halibut fillets (1 in. thick), cut into 1 1/2-in. chunks
  • 1 tablespoon olive oil
  • 12 to 14 corn tortillas* (5 to 6 in.), warmed on grill
  • 3 cups iceberg lettuce cut in fine shreds
  • Avocado and Salted Lemon Salad
  • Yogurt Sauce

Nutrition Information

  • calories 235
  • caloriesfromfat 54 %
  • protein 9.3 g
  • fat 14 g
  • satfat 2.3 g
  • carbohydrate 18 g
  • fiber 3.5 g
  • sodium 190 mg
  • cholesterol 24 mg

How to Make It

  1. Heat grill to high (450° to 550°). Mix seasonings in a small bowl. Put halibut on a rimmed baking sheet; coat with oil. Sprinkle with seasonings. Thread fish on 6 to 8 slender metal skewers. Oil cooking grate, using tongs and a wad of oiled paper towels.

  2. Grill fish, covered, turning once, until just cooked through, 3 to 4 minutes total. Fill tortillas with lettuce, fish, and salad. Serve with yogurt sauce.

  3. *If tortillas are very thin, buy double the amount and stack 2 per taco.

  4. Note: Nutritional analysis is per taco with 1 tbsp. sauce.