Fish Tacos

Name: Fish Tacos
Ingredients: 3 tablespoons olive oil; 6 tablespoons lime juice, divided; 1 teaspoon chili powder; 3/4 teaspoon pepper, divided; 1 1/2 lbs halibut fillets, cut into 6 (4 ounce); 1/2 English cucumber, sliced; 1/2 red onion, cut into thin strips; 2 tablespoons orange juice; 1 teaspoon sugar; 1/4 cup reduced-fat mayonnaise; 1/4 cup reduced-fat sour cream; 12 corn tortillas; 1 teaspoon serrano chili, seeded and minced; 1 1/2 cups salsa

14 ingredients

6 steps

Ingredients

3 tablespoons olive oil
6 tablespoons lime juice, divided
1 teaspoon chili powder
3/4 teaspoon pepper, divided
1 1/2 lbs halibut fillets, cut into 6 (4 ounce)
1/2 English cucumber, sliced
1/2 red onion, cut into thin strips
2 tablespoons orange juice
1 teaspoon sugar
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat sour cream
12 corn tortillas
1 teaspoon serrano chili, seeded and minced
1 1/2 cups salsa

Directions

1

In a pie pan or dish combine oil, 2 tablespoons lime juice, chile powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss fish in mixture and then chill for 15 minutes.
2

Meanwhile make relish by combining relish ingredients in small bowl (cucumber, onion, oj, 2 tablespoons lime juice, sugar, remaining salt (1/2 t) and remaining pepper (1/4 t). Set aside.
3

For the dressing combine mayonnaise, sour cream and remaining lime juice (2 T) and refrigerate until needed.
4

Prepare grill and spray with Pam and heat to medium high. Grill fish 2-5 minutes per side or until done. Remove from grill and let cool slightly before dividing fish pieces in half while warming tortillas on grill (less than 30 seconds per side) -- wrap in foil to keep warm.
5

Stir serrano chile into relish.
6

To make tacos: spoon 2 T relish into each tortilla, flake fish piece onto the tortilla and then top with salsa and drizzle with the sauce. Fold tortilla (taco) in half and serve.