Servings 4 servings
Ingredients
For the dressing:
- 1 large avocado, peeled and pitted
- 1 cup plain yogurt
- 2 cloves garlic, chopped
- 2 Tablespoons lime juice
- 1 Tablespoon honey
For the salad:
- 4 (6- to 8-ounce) halibut filets
- 1 medium lime
- 1 teaspoon ground cumin
- 8 cups chopped 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
Instructions
- Make the avocado 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.
- Preheat the grill for 10 minutes on medium heat. Prepare the foil packets by placing two halibut filets each on a sheet of Reynolds Wrap® Aluminum Foil. Squeeze the lime juice atop the filets then sprinkle them with the cumin and a pinch of salt and pepper. Fold and crimp the edges together to form sealed foil packets.
- Place the foil packets on the grill, close the lid and grill the fish until it is cooked through and flakes easily, 8 to 10 minutes. (The fish should reach an internal temperature of 130°F.) Remove the foil packets from the grill and unwrap them.
- Prepare the taco salad by layering the lettuce, black beans, cheese, tomatoes and tortilla strips on serving plates. Arrange the grilled fish on top of the salads then drizzle with the avocado dressing and serve.
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