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Ingredients

1 lime, juiced ¼ cup olive oil ¼ cup chopped cilantro 1 jalapeno pepper, diced 1 tablespoon ground ancho chile powder ¼ teaspoon ground cumin salt and ground black pepper to taste ½ pound halibut fillets 8 corn tortillas 2 cups shredded cabbage 1 (8 ounce) jar salsa 1 cup shredded pepper Jack cheese 1 avocado, sliced

Nutrition Info

268.5 calories carbohydrate: 18.2 g cholesterol: 28.2 mg fat: 17.1 g fiber: 4.5 g protein: 12.4 g saturatedFat: 4.5 g servingSize: - sodium: 321.1 mg sugar: 2 g transFat: : - unsaturatedFat: : -

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.
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.
Warm tortillas on the grill or stove. Divide halibut among tortillas and top with cabbage, salsa, pepper Jack cheese, and avocado.

8 tacos

Grilled fish tacos.