Grilled Fish Tacos with Creamy Avocado Topping

Ingredients

• 1  avocado diced pitted peeled
• 1 teaspoon chili powder 
• 2 tablespoons cilantro leaves fresh chopped
• 1.5 pounds halibut skinless cut into 1-inch pieces
• 1.5 teaspoons lemon-pepper seasoning 
• 0.3 cup ranch dressing 
• 1 cup salad greens mixed shredded
• 0.3 teaspoon salt 
• 4.6 ounce taco shells old el paso®
• 1 small tomatoes diced
• 1 tablespoon vegetable oil 

Equipment

• bowl
• grill

Directions

1. Heat gas or charcoal grill. In medium bowl, mix avocado, cilantro and dressing. Set aside.
2. Heat taco shells as directed on package.
3. In large bowl, mix oil, lemon-pepper seasoning, chili powder and salt.
4. Add halibut; toss gently to coat.
5. Place halibut in grill basket.
6. Place basket on grill over medium heat. Cover grill; cook 5 to 10 minutes or until fish flakes easily with fork, rearranging twice. Fill taco shells with fish, lettuce, avocado mixture and tomato.