Halibut Tacos (Serves 2)

Ingredients: (2) 6-ounce halibut filets, grilled or broiled 8 blue or white corn tortillas 1 cup fresh cabbage, chopped 1/2 cup Pico de Gallo 4 tablespoons Hellman’s Ranch Ancho Cilantro Dressing 4 lime wedges cilantro sprigs for garnish Method: Cook halibut filets as desired and then cut into ½ inch pieces. Warm the tortillas. To assemble tacos on serving plates: Use 2 tortillas for each taco and then add the following on each: ¼ cup of chopped cabbage, one tablespoon of Pico de Gallo, one tablespoon of cilantro dressing, and the juice of one lime wedge. Garnish with cilantro sprigs. Serve with your favorite rice. Pico de Gallo Yield: 1 cup Ingredients: 1 large tomato, diced 3 tablespoons red onion, finely diced 1 jalapeno pepper, seeded, ribbed, and finely diced 1/4 teaspoon salt 1/4 teaspoon cumin 2 tablespoons fresh cilantro, chopped juice of one lime Method: Mix ingredients together. ««« Back to Recipe Search page