Tacos with Avocado and Marinated Chilean-Style Halibut

Ingredients

• 600 g halibut fillet (ready to cook)
• 2 limes (juice)
• 8 taco shells
• 1 handful young spinach
• Sea salt
• 1 Avocado
• 1 cucumber
• 2 tbsp grape seed oil
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash the halibut, pat dry and slice into thin strips. Mix with lime juice (reserve 2 tbsp for later) and let marinate for about 15 minutes. Bake the taco shells according to package instructions in the oven and allow them to cool warm. Wash, trim, pat dry, and roughly chop the spinach. Add the fish and season with salt. Peel the avocado and cucumber. Halve the avocado, remove the pit, and dice. Slice the cucumber lengthwise, remove seeds, and dice as well. Combine the avocado, oil, remaining lime juice, and parsley; season with salt.

2. 2.

   Fill each taco shell with the marinated halibut, then top with slices of avocado and cucumber before serving.