Ingredients
8
8 servings
- •1 lime, juiced
- •0.25 cup olive oil
- •0.25 cup chopped cilantro
- •1 jalapeno pepper, diced
- •1 tablespoon ground ancho chile powder
- •0.25 teaspoon ground cumin
- •salt and ground black pepper to taste
- •0.5 pound halibut fillets
- •8 corn tortillas
- •2 cups shredded cabbage
- •1 (8 ounce) jar salsa
- •1 cup shredded pepper Jack cheese
- •1 avocado, sliced
Instructions
- Stir lime juice, olive oil, cilantro, jalapeno, chile powder, cumin, salt, and pepper together in a large bowl or resealable zip-top bag. Add halibut and marinate for 20 to 25 minutes. Do not over-marinate, as lime juice will start to 'cook' the fish.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Drain marinade; grill fillets for 5 minutes. Turn and cook until fish flakes easily with a fork, about 2 minutes more.
- Warm tortillas on the grill or stove. Divide halibut among tortillas and top with cabbage, salsa, pepper Jack cheese, and avocado.
Nutritional Facts
Per 8 servings
- Calories: 269
- Carbohydrate: 18g
- Fat: 17g
- Fiber: 5g
- Protein: 12g
- Sugar: 2g
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