Sea Salt & Lime Grilled Fish Tacos

Ingredients
• 1 pound (1-inch thick) halibut fish fillets
• 1/4 cup lime juice
• 1/4 cup chopped fresh cilantro
• 1/4 cup olive oil
• 1/4 cup prepared salsa verde or pico de gallo
• 1 jalepeno, diced (optional)

• 1/4 cup organic mayonnaise
• 1 teaspoon sea salt, divided
• 1 cup shredded green cabbage
• 1 cup shredded red cabbage
• 16 avocado slices (about 2 small avocados)
• 8 organic corn (or whole wheat flour) tortillas
• 2 limes, cut in half

Directions
1. Preheat grill to medium-high heat.

2. Combine lime juice, cilantro, oil and halibut in large zip top bag; marinate in refrigerator for 20 minutes.

3. For creamy salsa verde, combine salsa and mayonnaise in mini food processor or blender. Add jalepeno (optional). Puree until smooth.

4. Remove fish from marinade, season with 1/2 teaspoon sea salt, and place on hot grill. Grill fish for 6 minutes on each side and remove. Let rest several minutes then flake fish with fork.

5. Place lime halves on grill, flesh side down, along with tortillas for 1 minute or until limes are grill marked and one side of tortillas are toasted. Remove and bend tortillas, toasted side out, into taco-shape.

5. Fill each tortilla with 1/4 cup slaw and 2 slices avocado. Divide fish evenly among tacos and drizzle each with 1 tablespoon sauce. Sprinkle with remaining sea salt and serve with grilled lime half.

Nutrition info per serving: Calories 431, Protein 27g, Carbohydrate 41g, Fiber 7.8g, Fat 22g