Ingredients
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1 lime, juiced
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¼ cup olive oil
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¼ cup chopped cilantro
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1 jalapeno pepper, diced
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1 tablespoon ground ancho chile powder
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¼ teaspoon ground cumin
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salt and ground black pepper to taste
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½ pound halibut fillets
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8 corn tortillas
Toppings:
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2 cups shredded cabbage, or to taste
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1 (8 ounce) jar salsa, or to taste
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1 cup shredded pepper Jack cheese, or to taste
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1 avocado, sliced, or to taste
Directions
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Stir lime juice, olive oil, cilantro, jalapeno, chile powder, cumin, salt, and pepper together in a large bowl or resealable zip-top bag. Add halibut and marinate for 20 to 25 minutes. Do not over-marinate, as lime juice will start to 'cook' the fish.
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Preheat an outdoor grill for medium heat and lightly oil the grate. Drain marinade; grill fillets for 5 minutes. Turn and cook until fish flakes easily with a fork, about 2 minutes more.
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Warm tortillas on the grill or stove. Divide halibut among tortillas and top with cabbage, salsa, pepper Jack cheese, and avocado.
Nutrition Facts (per serving)
| 269 | Calories |
| 17g | Fat |
| 18g | Carbs |
| 12g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 269 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 5g | 23% |
| Cholesterol 28mg | 9% |
| Sodium 321mg | 14% |
| Total Carbohydrate 18g | 7% |
| Dietary Fiber 5g | 16% |
| Total Sugars 2g | |
| Protein 12g | 25% |
| Vitamin C 13mg | 15% |
| Calcium 137mg | 11% |
| Iron 1mg | 6% |
| Potassium 436mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
