Recipe Rut Solution #7

Mexican food is a favorite of mine, so this week I decided to make fish tacos with homemade guacamole. When I've had fish tacos in the past, the fish has been breaded, but this recipe calls for plain, grilled fish with just a bit of lime juice. Adam loved the tacos, but unfortunately, the textures of the fish and the guac weren't my favorite.

• 4 pieces fresh halibut, steak or filets, 6 to 8 ounces each (we used tilapia because it was much cheaper)
• Extra-virgin olive oil, for drizzling
• 1 lime, juiced
• 3 small to medium ripe Haas avocados, pitted and scooped from skins with a large spoon
• 1 lemon, juiced
• 1 cup plain yogurt
• 1 teaspoon coarse salt, eyeball it
• 2 plum tomatoes, seeded and chopped
• 2 scallions, thinly sliced on an angle
• 1 heart Romaine lettuce
• 12 soft (6-inch) flour tortillas
  

1. Drizzle halibut with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to your taste.

2. Grill fish 4 to 5 minutes on each side or until opaque.

3. Squeeze the lime juice over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.

4. In a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth.

5. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions.



6. Break up fish and pile some of the meat into soft shells and slather with guacamole sauce.



Total Meal Cost: $30.00 (this was the most expensive meal we've made, mostly because of the fish)

Adam's Rating: 9 out of 10

Next Day Lunchability: I would not necessarily recommend saving the leftover fish, and please, don't bring it in to work the next day and stick it in the microwave so that the entire office smells like fish!