Fish "Tacos"

I have had some great fish tacos living in southern Arizona!  I was having a craving for some, but needed to make them gluten-free.  I came across a recipe in a magazine and made a quick mental note of ingredients and recreated it when I got home.  It seems like a lot of ingredients as I look back, but it was super easy to prepare.  I even had the salsa and sauce prepared earlier in the day, so all I had to do was cook the fish.  These were so refreshing and very tasty!

Fish Tacos
1/4 c. lemon juice
1 T. olive oil
3 garlic cloves, minced
1 lb. halibut fillets


Sauce:
2 medium avocados
1/2 c. olive oil mayo
1 T. lime juice
1 garlic clove, minced
1 t. dill weed
1/4 t. cumin
1/4 t. oregano
dash cayenne pepper


Salsa:
1 can (14 oz) diced tomatoes
1 small red onion, chopped
1 jalapeno, chopped
1 T. fresh cilantro, minced
1 t. lime juice
1 garlic clove, minced
dash salt


In large resealable bag, combine lemon juice, olive oil, garlic.  Add fish, seal bag, refrigerate for 30 minutes.
For sauce and salsa, peel and cube avocados.  In small bowl mash about 1/4 c. avocado.  Stir in remaining sauce ingredients.  Place remaining cubed avocados in small bowl, stir in remaining salsa ingredients.  Refrigerate sauce and salsa until ready to serve.


Drain and discard marinade.  Broil halibut for 8-10 minutes or until fish flakes easily with a fork.  Place fish in center of piece of lettuce, top with sauce, then salsa.  Enjoy!