Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This versatile dish would be good with chicken or shrimp. To turn it into a salad, omit the tortillas and add chopped jicama and avocado.

Lia Huber
Recipe by Cooking Light April 2007

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Yield:
4 servings (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a large zip-top plastic bag. Add halibut to bag; seal and marinate in refrigerator 30 minutes, turning occasionally. Remove halibut from bag; discard marinade. Pat halibut dry; sprinkle with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add halibut; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Break fish into chunks.

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  • Combine mayonnaise, cilantro, juice, and chipotle.

  • Warm tortillas according to package directions. Divide fish evenly among tortillas; top each tortilla with 1/4 cup arugula and about 2 teaspoons mayonnaise mixture. Fold in half.

Nutrition Facts

272 calories; calories from fat 23%; fat 6.9g; saturated fat 1g; mono fat 2.1g; poly fat 2.5g; protein 26g; carbohydrates 24g; fiber 2.6g; cholesterol 36mg; iron 1.2mg; sodium 367mg; calcium 97mg.
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