| 1 | avocado, pitted, peeled and diced |
| 2 | tablespoons chopped fresh cilantro |
| 1/3 | cup ranch dressing |
| 1 | package (4.6 oz) Old El Paso® taco shells (12 shells) |
| 1 | tablespoon vegetable oil |
| 1 1/2 | teaspoons lemon-pepper seasoning |
| 1 | teaspoon chili powder |
| 1/4 | teaspoon salt |
| 1 1/2 | lb halibut, skin removed, cut into 1-inch pieces |
| 1 | cup shredded lettuce or mixed salad greens |
| 1 | small tomato, diced |
- Heat gas or charcoal grill. In medium bowl, mix avocado, cilantro and dressing. Set aside. Heat taco shells as directed on package.
- In large bowl, mix oil, lemon-pepper seasoning, chili powder and salt. Add halibut; toss gently to coat. Place halibut in grill basket. Place basket on grill over medium heat. Cover grill; cook 5 to 10 minutes or until fish flakes easily with fork, rearranging twice. Fill taco shells with fish, lettuce, avocado mixture and tomato.
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