PREP TIME 10 minutes
COOK TIME 10 minutes
1 cup sour cream
Juice of 2 limes
2 plum tomatoes
1/2 small red onion
1 small jalapeño pepper
Salt, to taste
4 Wild Alaska Halibut fillets (6 oz. each)
1 teaspoon extra virgin olive oil
1 Tablespoon chili powder
12 small (4-inch) soft corn tortillas
2 cups shredded lettuce
1/2 cup cilantro leaves
Preheat grill to medium-high. Combine sour cream with lime juice, reserve. Dice tomatoes, red onion and jalapeño; combine, season with a little salt, reserve.
Season Alaska Halibut with salt to taste. Rub with olive oil and dust with chili powder. Grill halibut about 4 minutes per side, cooking just until fish is opaque throughout. Remove to a plate. Using a fork, gently break the halibut into long pieces.
Grill tortillas 10 seconds on each side.
To assemble tacos: Lay tortillas on plate. Spread with sour cream, top with lettuce and cilantro leaves. Divide the halibut among tortillas; top with tomato salsa.
NUTRIENTS PER SERVING
Nutrients per serving: 421 calories, 17g total fat, 8g saturated fat, 36% calories from fat, 94mg cholesterol, 41g protein, 27g carbohydrate, 4g fiber, 228mg sodium, 187mg calcium and 770mg omega-3 fatty acids.