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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - large avocado, peeled and pitted
  • 1 cups - plain yogurt
  • 2 cloves - garlic, chopped
  • 2 tablespoons - lime juice
  • 1 tablespoons - honey
  • 1/2 teaspoons - salt
  • 1/4 teaspoons - pepper
  • Salad
  • 4 - halibut filets (6-8 oz. each)
  • 1 - medium lime
  • 1 teaspoons - ground cumin
  • 8 cups - chopped romaine lettuce
  • 1 cans - 15 oz. black beans, rinsed and drained
  • 1 cups - shredded Colby Jack cheese
  • 1 cups - diced tomatoes
  • 1 1/2 cups - tortilla strips
  • Directions:

    1. Make the dressing - combine the avocado, yogurt, garlic, lime juice, honey, salt and pepper in a blender. Blend until creamy, then refrigerate.

    2. Preheat the grill for 10 minutes on medium heat. Tear two sheets of aluminum foil; place two filets on each. Sprinkle with lime juice, cumin and a pinch of salt and pepper. Fold and crimp the edges to form sealed foil packets.

    3. Place the foil packets on the grill, close the lid and grill for 8 to 10 minutes or until the fish flakes easily. Remove foil packets from grill and unwrap.

    4. Layer 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.

    Brief Description

    Romaine lettuce topped with black beans, tomatoes, cheese and grilled fish along with a creamy avocado dressing and tortilla strips.

    Main Ingredient:

    romaine lettuce

    Category:  Salads

    Cuisine:  Mexican

    Prep Time: 15 min
    Cook Time: 10 min


    Reynolds Wrap

    Posted By:


    Posted On:

    May 21, 2016

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