Grilled Fish Taco Salad with Avocado Dressing
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Servings: 4
- Course: Main Dish
Tackle California coastal cuisine on the grill with this Grilled Fish Taco Salad from Kelly Senyei of Just a Taste. Tender halibut marinated in fresh citrus and spices is cooked atop the flames inside a foil packet and served on a bed of greens layered with all of the classic taco fillings and a creamy avocado dressing.
- For the dressing:
- 1 large avocado, peeled and pitted
- 1 cup plain yogurt
- 2 medium cloves garlic, chopped
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- For the salad:
- 4 6- to 8-ounce halibut filets
- 1 medium lime
- 1 teaspoon ground cumin
- 8 cups chopped romaine lettuce
- 1 15-ounce can black beans, rinsed and drained
- 1 cup shredded Colby-Jack cheese
- 1 cup diced tomatoes
- 1 1/2 cups tortilla strips
- Reynolds Wrap® Aluminum Foil
Make the dressing by combining the avocado, yogurt, garlic, lime juice, honey, salt and pepper in a blender. Blend until creamy (the dressing will be thick), then cover and refrigerate the dressing while you make the salad.
Preheat the grill for 10 minutes on medium heat. Prepare the foil packets by placing two halibut filets each on a sheet of Reynolds Wrap® Aluminum Foil. Squeeze the lime juice atop the filets, then sprinkle them with the cumin and a pinch of salt and pepper. Fold and crimp together the edges to form sealed foil packets.
Place the foil packets on the grill, close the lid and grill the fish for 8 to 10 minutes or just until the fish flakes easily and is opaque throughout. Remove the foil packets from the grill and unwrap them.
Prepare the taco salad by layering the lettuce, beans, cheese, tomatoes and tortilla strips on serving plates. Arrange the grilled fish on top of the salads, drizzle with the avocado dressing and serve.
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