Grilled Halibut Tacos

Think of the best tacos you've ever had in your life. Not the frozen beef tacos you bought from the grocery store, but the spicy, sizzling, flavor-packed fish tacos you bought from a street vendor or an authentic Mexican restaurant.

Now imagine making tacos of that caliber at home--no restaurant trip or week-long vacation required. That's where this taco recipe comes in. They are absolutely delicious! I also make these ground bison tacos and kimchi fish tacos that are delicious too.

Ingredients

For the Salsa Verde (Optional)

If you've never made salsa verde before (green salsa), it might seem a little intimidating, but it's actually quite a simple process: simply roast the vegetables, mix them together in your food processor, and you're ready to go.

You can experiment a little with different herbs and vegetables to suit your taste. You can of course use store-bought salsa verde to save on some time if you prefer.

• tomatillos - Tomatillos are little green tomato-looking fruits with a husk. You will need to remove the husks before roasting. I have a collection of tasty tomatillo recipes if you're curious about this ingredient.
• yellow onion - You can also use white onion.
• garlic cloves - Roasting the garlic for this salsa gives it amazing flavor.
• olive oil - Just regular olive oil works because we are roasting with it. No need for EVOO.
• fresh cilantro leaves - I love using cilantro in many recipes. There are some people who despise cilantro, and it's okay to skip them from this salsa if needed.
• serrano pepper - You can substitute with jalapeño pepper.
• lime juice - Freshly squeezed.

For the Tacos

• lime juice - Freshly squeezed.
• olive oil - For the marinade. Use extra virgin olive oil if you have.
• Mexican seasoning mix - Or taco seasoning.
• halibut fillets - Halibut is a large, flat-bodied fish with a very mild, slightly sweet flavor, which makes it an excellent choice for anyone who doesn't like a strong fishy taste. The texture is firm and dense and it holds together well during cooking, which is one reason it is in my top 3 favorite fish to cook with and eat.
• corn tortillas - 6 inch tortillas work great. You can also use flour tortillas if preferred.
• red cabbage - The shredded cabbage adds nice crunch and color to the tacos. Check out how to shred cabbage for tacos here.
• mango - Mango might seem like an unusual ingredient for tacos, but it adds the perfect burst of sweetness to an otherwise meaty, spicy dish. Spicy food is complemented by cold condiments and side dishes.
• red chili pepper - Optional garnish.

*Check recipe card for full ingredient amounts.

How to Make Grilled Halibut Tacos

For the Salsa Verde (Optional)

1. Roast the vegetables. Preheat oven to 325°F. Place the tomatillos, onion and garlic on a baking pan. Drizzle with the olive oil and cover with foil. Bake until tender (about 30 mins.). Cool to room temperature.
2. Blend. Transfer the cooked vegetables to a food processor. Add the cilantro, serrano pepper and lime juice. Cover and pulse until chunky. Season with salt and pepper. Refrigerate until serving.

For the Tacos

1. Marinate the halibut. In a large plastic bag, add the lime juice, oil, salt, and Mexican seasoning mix and shake to combine. Add halibut. Seal the bag and turn to coat the fish evenly. Refrigerate for up to 1 hour.
2. Grill halibut. Drain and discard marinade. Lightly oil the cooking grates. Grill halibut over medium-high heat for 4-6 minutes on each side or until the fish flakes easily with a fork. Keep an eye on it as it cooks quickly.
3. Season and flake the fish. Season again, if needed. Flake fish into 1 ½” pieces.
4. Warm tortillas. Warm the tortillas by heating the grill to medium-low. Grill them until warm, less than 1 minute per side. You can keep them warm on a plate, covered with a clean kitchen towel.
5. Serve. To serve, top tortillas with cabbage, fish, diced mango and tomatillo salsa. Garnish with red chili peppers, lime wedges and more fresh cilantro.

What do you Serve With Halibut Fish Tacos?

• Many people serve their tacos with sour cream, but you could also serve a Mexican pasta salad, corn pudding or a summery cold soup like watermelon gazpacho. Make sure you've got plenty of milk on hand for your friends who aren't used to spicy dishes.
• If you aren't making the tomatillo salsa, you could try different sauces like my tomatillo hot sauce, this lime sauce for fish tacos or even a honey dill sauce. Experiment with it.
• Some sides that would compliment halibut tacos well are guacamole, Caesar salad, coleslaw, cucumber salad, white queso dip, cilantro-lime rice and grilled corn. I have a recipe tutorial on how to grill corn to make it easy for you.
• Creamy desserts go well with these flavor-packed tacos. You might consider serving a traditional Mexican dish like flan or something entirely different like this mochi ice cream. The sweeter and creamier, the better--after those delicious sizzling tacos, your guests will appreciate something a little milder.

Grilled Halibut Tacos FAQs

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