A fun way to enjoy the fresh flavors of Mexican cuisine all wrapped up in a soft taco. Serve with corn and a green salad.
- 1/4 cup fresh lime juice, (juice of 2 limes)
- 1 Tbs olive oil
- 1 Tbs cumin powder
- 1 Tbs chili powder
- 1/2 Tbs oregano
- 1/2 tsp black pepper, freshly ground
- 1 1/2 lbs (170g each) halibut steaks, (four steaks)
- 4 flour tortillas, 10-inch (25cm) diameter)
- 2 cups black beans, canned, or made from scratch
- 1 cup reduced fat Monterey Jack cheese*, shredded
- In a large zip-lock plastic bag or dish with cover, combine lime juice, oil, cumin, chili powder, oregano and pepper; stir well. Add fish to lime marinade and refrigerate at least 30 minutes.
- Prepare grill (medium-high heat) and oil the rack so fish will not stick. Place fish on the hot grill and cook 4-5 minutes per side or until fish flakes easily when teated with a fork.
- While fish is cooking, wrap tortillas in foil and place on grill to heat.
- Place black beans in a microwave-safe dish, cover and heat in the microwave.
- When fish is done, place it in a dish and flake with a fork. Assemble tacos by spooning beans into the center of each tortilla, add flaked halibut and top with cheese and salsa. (See the recipe for Mango Salsa.)
- Alternate broiling option: Preheat oven broiler, coat broiler pan with vegetable oil spray and broil fish 4-5 minutes per side.
* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Calories from Fat 162 (29%)
(27%)Total Fat 18g
(32%)Saturated Fat 6g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Total Carbohydrate 42g
(39%)Dietary Fiber 10g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.