Grilled Fish Taco Salad

Great meal for a hot summer night!

Ingredients for 4 servings

1 large avocado
1 cup plain yogurt
2 medium cloves garlic, minced
2 Tablespoons lime juice
1 Tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
Red pepper flakes to taste
4  6-ounce halibut or cod fillets
1 medium lime
1 teaspoon ground cumin
8 cups chopped romaine lettuce
1 15-ounce can black beans, rinsed and drained
1 1/2 cups shredded Colby-Jack cheese
1 cup diced tomatoes
1 1/2 cups crispy tortilla strips (can purchase these ready-made by croutons in the grocery store)
Aluminum foil

Instructions

Make dressing by combining avocado, yogurt, garlic, lime juice, honey, salt and pepper in blender. Blend until creamy. Add red pepper flakes to taste. Refrigerate until ready to use.

Preheat grill for 10 minutes on medium heat. Tear two large sheets of aluminum foil. Place two filets on each piece. Sprinkle with lime juice and cumin and a pinch of salt and pepper. Fold and crimp the edges to form a sealed foil packet.

Place the foil packets on the grill, close the lid and grill for 8 - 10 minutes or until the fish flakes easily. Remove the packets from the grill and unwrap. Allow to cool slightly.

Arrange the lettuce, beans, cheese and tomatoes on individual serving plates. Arrange grilled fish on top of the salads. Drizzle with avocado dressing and top with tortilla strips.