Halibut Tacos with Yogurt-Lime Sauce

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.

Yield:

4 servings (serving size: 2 tacos)

Recipe from

Nutritional 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

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

Preparation

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

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

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.

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.

Note:

Marcia Whyte Smart,

April 2007