Grilled Halibut Fish Tacos

Grilled halibut tacos on brown serving tray.

5 from 2 votes

Grilled Halibut Fish Tacos

These grilled halibut tacos are filled with fresh halibut and loaded with salsa, vegetables, and spices to make a flavorful entrée that's as colorful as it is delicious. The halibut takes up the bright flavors of the Mexican-spiced lime marinade and smoky flavor from the grill.

Prep Time15

Cook Time40

Marinating Time1

Total Time1 55

Course: Main Course

Cuisine: Mexican

Diet: Low Salt

Servings: tacos

Calories: 187kcal

Author: Joss Dyckson

Equipment

Ingredients

For the Salsa Verde (Optional)

1 pound tomatillos husks removed and sliced in half
1 yellow onion sliced
4 garlic cloves peeled
2 tablespoons olive oil
½ cup fresh cilantro leaves
1 serrano pepper seeded
1 tablespoon lime juice
salt and pepper to taste

For the Halibut Tacos

¼ cup lime juice freshly squeezed
¼ cup olive oil
3 tablespoons Mexican seasoning mix or taco seasoning
1 pound halibut fillets
8 corn tortillas 6 inches--or flour tortillas if preferred
2 cups red cabbage shredded
1 cup mango diced
red chili pepper sliced, to garnish
sour cream optional topping
salt and pepper

US Customary - Metric

Instructions

For the Salsa Verde (Optional)

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.
1 pound tomatillos, 1 yellow onion, 4 garlic cloves, 2 tablespoons olive oil
Transfer the cooked vegetables to a food processor or blender. Add the cilantro, serrano pepper and lime juice. Cover and pulse until chunky. Season with salt and pepper. Refrigerate until serving.
½ cup fresh cilantro leaves, 1 serrano pepper, 1 tablespoon lime juice

For the Grilled Halibut Tacos

In a large plastic bag, add the lime juice, oil, salt, and Mexican seasoning mix and shake to combine. Add the halibut fillets. Seal the bag and turn to coat the fish evenly. Refrigerate for up to 1 hour.
¼ cup lime juice, ¼ cup olive oil, 3 tablespoons Mexican seasoning mix, 1 pound halibut fillets
Drain and discard the marinade. Lightly oil the cooking grates. Grill the 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. Remove to a cutting board and let rest for a few minutes. Season again, if needed.
Meanwhile, warm the tortillas by heating the grill to medium-low. Grill them until warm, about 1 minute per side or less. You can keep them warm on a plate, covered with a clean kitchen towel.
8 corn tortillas
Flake the fish into 1 ½” pieces.
To serve, top the tortillas with the cabbage, fish, diced mango and tomatillo salsa. Garnish with red chili peppers, lime wedges and more fresh cilantro.

Notes

You can use store-bought salsa verde to save on some time if you prefer. The homemade salsa can be pre-made and refrigerated for up to 1 week or frozen for up to 2 months.
You can use frozen halibut, but make sure to fully thaw it in the fridge and then pat dry with clean paper towel.
Don't marinate the fish for more than 1 hour or the fish will start to break down.
If you have leftovers, cooked fish will last up to 3 to 4 days in the fridge.
Halibut should be grilled over medium or medium-high heat. You don't want it to be on the grill too long or it can dry out, so a quick cook is ideal. Foodsafety.gov recommends cooking white fish to an internal temperature of 145°F.

Nutrition