Grilled Fish Taco Salad With Avocado Dressing

Name: Grilled Fish Taco Salad With Avocado Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing:; 1 large avocado, peeled and pitted; 1 cup plain yogurt; 2 medium cloves garlic, chopped; 2 tablespoons lime juice; 1 tablespoon honey; 1/2 teaspoon salt; 1/4 teaspoon pepper; Salad:; 4 (6 ounce) halibut fillets; 1 medium lime; 1 teaspoon ground cumin; salt and pepper to taste; 8 cups romaine lettuce; 1 (15 ounce) can black beans, rinsed and drained; 1 cup shredded Colby-Jack cheese; 1 cup diced tomatoes; 1 1/2 cups tortilla strips; Reynolds Wrap(R) Aluminum Foil

Servings: persons

Dressing:
1 large avocado, peeled and pitted
1 cup plain yogurt
2 medium cloves garlic, chopped
2 tablespoons lime juice
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
Salad:
4 (6 ounce) halibut fillets
1 medium lime
1 teaspoon ground cumin
salt and pepper to taste
8 cups romaine lettuce
1 (15 ounce) can black beans, rinsed and drained
1 cup shredded Colby-Jack cheese
1 cup diced tomatoes
1 1/2 cups tortilla strips
Reynolds Wrap(R) Aluminum Foil

1
Make the dressing by combining the avocado, yogurt, garlic, lime juice, honey, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender. Blend until creamy (the dressing will be thick), then cover and refrigerate the dressing while you make the salad.
2
Preheat the grill for 10 minutes on medium heat. Prepare the foil packets by placing two halibut fillets on each sheet of Reynolds Wrap(R) Aluminum Foil. Squeeze the lime juice atop the fillets, then sprinkle them with the cumin and a pinch of salt and pepper. Fold and crimp the edges together to form sealed foil packets.
3
Place the foil packets on the grill, close the lid and grill the fish for 8 to 10 minutes or just until the fish flakes easily and is opaque throughout. Remove the foil packets from the grill and unwrap them.
4
Prepare the taco salad by layering the lettuce, beans, cheese, tomatoes and tortilla strips on serving plates. Arrange the grilled fish on top of the salads, drizzle with the avocado dressing and serve.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Dressing:, 1 large avocado, peeled and pitted, 1 cup plain yogurt, 2 medium cloves garlic, chopped, and more.

Yes, Grilled Fish Taco Salad With Avocado Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!