Grilled Fish Soft Tacos
Tangy avocado salsa and grilled fish in a warm flour tortilla
Servings: 4
Preparation Time: 35 minutes
| NUTRITIONAL INFO | Avg | M | F |
| Calories : | 425 | 531 | 319 |
| Protein : | 40 | 50 | 30 |
| Carbs: | 40 | 50 | 30 |
| Fat : | 13 | 16 | 10 |
INGREDIENTS
1 Tbsp olive oil
4 limes, halved, divided
5 cloves garlic, minced, divided
2 tsp ground cumin, divided
4 portions swordfish or tuna (about 1 ½ lbs)
1 ripe avocado, peeled, pitted and diced
¼ red onion, minced
2 jalapeños, seeded and minced
2 Tbsp fresh cilantro, chopped
8 (6-inch) flour tortillas
6 lettuce leaves
DIRECTIONS
- Preheat grill to medium.
- Combine olive oil, juice of 3 limes, 4 garlic cloves and 1 tsp cumin in a shallow bowl or pie plate. Then add fish to this marinade and let it soak up the flavors for 15 minutes at room temperature, turning once after about 7 minutes.
- While fish is marinating, in a separate small mixing bowl, stir together the remaining lime juice, garlic and cumin with diced avocado, onion, jalapeños and cilantro.
- Place marinated fish on hot grill and cook for approximately 5 minutes, turn and grill for approximately 5 more minutes, until opaque throughout. Place cooked fish on a cutting board, let it cool slightly, then slice into thin strips.
- While the grill is still hot, place tortillas directly on it and grill them for about 30 seconds on each side.
- Place two tortillas on each plate. Put a lettuce leaf in each tortilla, fill with a portion of grilled, sliced fish, and top with tangy avocado salsa. Fold the tortillas over, serve and enjoy!
