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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 405
  • Calories from fat: 21%
  • Fat: 9.5g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 2.4g
  • Protein: 43.8g
  • Carbohydrate: 37.4g
  • Fiber: 5.8g
  • Cholesterol: 56mg
  • Iron: 2.9mg
  • Sodium: 683mg
  • Calcium: 311mg

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

  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.
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