From Dr. OZ - Grilled Fish Tacos with Cucumber Citrus Salsa

Created: 06/25/2013 9:47 AM KSTP.com

Losing weight doesn’t mean having to give up your favorite foods. Enjoy this Mexican meal guilt-free! Lighten up traditional tacos with this fish taco recipe that’s rich in flavor but not calories.
Makes 4 servings
  • 1 1/2 lbs wild Alaska halibut fillet
  • Extra virgin olive oil, for drizzling
  • Salt and freshly ground black pepper, to taste
  • 12 4-to 6-in corn tortillas, warmed
  • 6 lettuce leaves, torn in half
  • Cucumber Citrus Salsa
  • Border Guacamole
  • 24 thin radish slices
Preheat a medium-hot grill, broiler oven, or pan on the stovetop over medium-high heat. Drizzle the fish with olive oil, season with salt and pepper, and cook until barely done, for 2 to 5 minutes per side, depending on the thickness. Remove the fish from the grill or pan, let it cool slightly, and then pull apart into large flakes.
To warm the tortillas, dip corn tortillas in water, shaking off excess. Toast, in batches, in a nonstick pan over moderate heat, about 1 minute per side. Wrap in towel to keep warm. 
Place the warm tortillas on a work surface. Line each with a piece of lettuce and top with chunks of fish. Top each with a very generous spoonful of Cucumber Citrus Salsa with lots of juice. Finish with a dollop of Border Guacamole and a couple radish slices and serve immediately.

Cucumber Citrus Salsa
Makes 3 cups
  • 1 orange
  • 1 lime
  • 1/2 pink grapefruit
  • 2 pickling or Persian cucumbers cut into julienne (about 2/3 cup)
  • 1/2 small jicama, peeled and cut into julienne (about 1/2 cup)
  • 1/8 head green cabbage, cut into julienne (about 1/3 cup)
  • 1/2 small red onion, cut into julienne (about 1/4 cup)
  • 2 Serrano chiles, stemmed and sliced into thin rounds
  • 1/2 bunch cilantro, chopped (about 1/3 cup)
  • 2 tbsp extra virgin olive oil, preferably Spanish
  • 2 tbsp freshly squeezed lime juice
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
Slice ends off orange, lime, and grapefruit and stand upright on a counter. Cut away peel and membrane, exposing fruit. Working over a bowl to catch the juices, separate the citrus sections by slicing with a knife between membranes. Remove and discard seeds. Cut the citrus segments into small dice and add to the bowl with all the juices. Stir in remaining ingredients thoroughly, cover, and let sit in refrigerator 5 to 10 minutes for flavors to combine

Border Guacamole
Makes 3 cups, or 6 appetizer servings
  • 5 ripe California avocados
  • 6 tbsp chopped fresh cilantro
  • 1 medium red onion, diced
  • 4 jalapeño chiles, stemmed, seeded, and finely diced
  • 3 tbsp freshly squeezed lime juice
  • 1 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
Cut the avocados into quarters. Remove the seeds, peel, and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Serve immediately.
Grilled fish Tacos
Dr. OZ