A lighter option for your summer feast. Grilled Fish Taco Salad.
1 large avocado
1 cup plain yogurt
2 medium cloves garlic
2 T. lime juice
1 T. honey
1/2 t. salt
1/4 t. pepper
4 halibut filets
1 t. cumin
8 cups chopped romaine lettuce
1 15-oz. can black beans
1 cup shredded Colby-Jack cheese
1 cup diced tomatoes
1 1/2 cups tortilla strips
Reynolds Wrap® Aluminum Foil
1. To make the dressing, combine the avocado, yogurt, garlic, lime juice, honey, salt and pepper in a blender until creamy, then refrigerate.
2. Preheat the grill for 10 minutes on medium heat. Tear two sheets of Reynolds Wrap® Aluminum Foil. Place two halibut filets on each. Sprinkle with lime juice, cumin, salt and pepper. Fold and crimp edges to form sealed foil packets.
3. Place the foil packets on the grill, close the lid and grill for 8 to 10 minutes or until fish flakes easily. Remove the foil packets from the grill and unwrap.
4. Prepare the taco salad by layering the lettuce, beans, cheese, tomatoes and tortilla strips on serving plates. Arrange grilled fish on top of the
salads, drizzle with the avocado dressing and serve.#endlesstable #grilling #taco #fishtacos #salad #fiesta #healthyeating #recipe