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Halibut Tacos with Yogurt-Lime Sauce

Yield 4 servings (serving size: 2 tacos)
For two servings, use a 3/4-pound fillet, and halve the remaining ingredients. Top the tacos with bottled salsa, if desired. For heat, add 1/8 teaspoon ground red pepper to yogurt mixture.

Ingredients

  • 1 1/2 pounds skinless halibut fillets
  • 1/4 cup fresh lime juice (about 3 limes), divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup plain fat-free yogurt
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon chili powder
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • 1 10-ounce package shredded cabbage (about 2 cups)
  • 1 peeled avocado, cut into 16 slices
  • 1/4 cup chopped fresh cilantro

Nutrition Information

  • calories 405
  • caloriesfromfat 21 %
  • fat 9.5 g
  • satfat 1.4 g
  • monofat 4.3 g
  • polyfat 2.4 g
  • protein 43.8 g
  • carbohydrate 37.4 g
  • fiber 5.8 g
  • cholesterol 56 mg
  • iron 2.9 mg
  • sodium 683 mg
  • calcium 311 mg

How to Make It

  1. Place fish in a shallow bowl, and cover with 3 tablespoons juice, 1/2 teaspoon salt, and pepper. Cover and refrigerate 20 minutes.

  2. Combine remaining 1 tablespoon juice, yogurt, sugar, 1/4 teaspoon salt, and chili powder. Cover and chill.

  3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan. Cover and cook 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Cut fish into 8 equal pieces.

  4. Warm the corn tortillas according to package directions. Top each tortilla with about 2 ounces fish, 1/4 cup shredded cabbage, 2 tablespoons yogurt mixture, 2 avocado slices, and 1 1/2 teaspoons cilantro.