Farmers Market: Halibut Tacos

Summer is finally in the air and fish tacos feel like staple in my summer recipe box. Fresh, healthy and flavorful- whats not to love! This recipe is a favorite, courtesy of Taste of Home. This is a great party dish if you want something quick and easy that keeps it light but filling. Add black beans, guacamole and sweet potato chips to complete the meal. It's also easy to substitute if you have wheat or gluten sensitivities by using corn tortillas, or skipping the shell all together and go for a taco salad by placing all on a bed of lettuce. Ingredients:

• 1/2 cup cubed avocado
• 1/4 cup chopped red onion
• 2 tablespoons chopped seeded jalapeno pepper
• 1 tablespoon minced fresh cilantro
• 3 teaspoons olive oil, divided
• 1 teaspoon lemon juice
• 1 teaspoon honey
• 1 pound halibut steaks (3/4 inch thick)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 Bibb lettuce leaves
• 4 flour tortillas (6 inches), warmed
• 4 teaspoons sweet Thai chili sauce

How To:

• In a small bowl, combine the mango, avocado, onion, jalapeno, cilantro, 2 teaspoons oil, lemon juice and honey; set aside. Brush halibut with remaining oil; sprinkle with salt and pepper.
• Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill halibut, covered, over high heat or broil 3-4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork.
• Place lettuce leaves on tortillas; top with fish and mango mixture. Drizzle with chili sauce.

{ Recipe & Image Credit to Taste of Home }