Ingredients
¼ cup fat free sour cream
1tbsp siracha chilli sauce
¼ tsp ground cumin
2 tbsp olive oil divided
3 6oz. skin on halibut (or cod)
Salt and pepper to taste
8 4-inch corn tortillas
1 cup pico-de-gallo
Fresh cilantro, chopped scallions and lime wedges
Directions
Whisk together fat free sour cream, siracha and cumin in a small bowl. Cover and refrigerate.
Preheat grill to medium high (400 – 450) Place a large cast iron flat top gridle or skillet on the grill and brush with 1 tablespoon of olive oil (spray with fat free cooking spray)
Rub fillets with 1 tbsp of olive oil and place skin side down on the griddle
Cook uncovered and undisturbed until skin is crispy and browned (5-6 minutes).
Sprinkle flesh side of fillets with salt and pepper, flip and cook uncovered until opaque and lightly browned 2-4 minutes
Transfer to plate and tent with foil until ready to serve
Places tortillas directly on grill grates for 23-30 seconds to char slightly then remove and wrap tightly in a large piece of tin foil
Using a fork flake halibut into large pieces and discard skin. Spread 1 tbsp on mayo mixture on each tortilla, top with halibut and a tablespoon of pico de gallo, sprinkle with scallions and cilantro if desired.
Allowance:
8 servings – count each serving as 1/2 fat group7, 2 protein group 6 and 1 carb group 5
Recipe inspired by Tyler Florence – Peoples Magazine 2024
