Golden State Fish Tacos

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

Preparation

1. 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. 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.