Grilled Blackened Halibut Tacos

supperwithmichelle.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

subheading: FOR THE HALIBUT:

12 ounces halibut , 2 fillets, patted dry

cooking oil spray or neutral oil, vegetable or olive oil

a drizzle Nature Nate’s® Honey

1 medium lime, quartered

subheading: FOR THE BLACKENED SEASONING:

2 teaspoons smoked paprika

1 ½ teaspoons fine sea salt

1 teaspoon dried oregano

1 teaspoon garlic powder

½ teaspoon ground black pepper

½ teaspoon onion powder

¼ teaspoon ground cumin

¼ teaspoon cayenne pepper, omit if you don't like it spicy

subheading: FOR THE TACOS:

4 small flour tortillas, or corn tortillas

3 cups Fresh Express® Heart of Romaine Lettuce or , roughly chopped

½ cup NatureSweet® Cherubs® Tomatoes or your favorite cherry tomatoes, halved

½ avocado, peeled, pitted, and diced

1 small handful Fresh Gourmet® Crispy Onions, optional

2 tablespoons cojita cheese, crumbled, or another cheese of your choice

a drizzle of Litehouse® Jalapeno Ranch Dressing, optional

subheading: OPTIONAL TOPPINGS:

cilantro leaves, roughly chopped

jalapenos, thinly sliced

subheading: Equipment:

Indoor or Outdoor Grill

Directions at supperwithmichelle.com

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