Grilled Halibut Tacos
A great option for a quick and flavorful dinner. These grilled halibut tacos are topped with a creamy, but mildly spicy slaw and fresh avocados. Perfect, crisp, light, and delicious!
Servings: 4 People
- 2 pounds halibut fillets
- 1 dozen corn tortillas (use more if needed)
- 2-3 medium avocados, cut into slices or chunks
- For marinade:
- 1/4 cup vegetable oil
- juice of 2 limes
- 2 cloves garlic, minced
- 2 teaspoons agave nectar or honey
- 2 teaspoons ancho chili powder
- 2 teaspoons cumin powder
- 1 teaspoons granulated onion
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- For slaw:
- 2 cups sliced radicchio (thin strips)
- 2 green onions, finely chopped
- 1/4 cup fresh cilantro leaves
- 1 large jalapeno, seeded and chopped
- 1/4 cup whole milk yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon cider vinegar
- 2 teaspoons sriracha sauce (adjust amount to your liking)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Combine marinade ingredients in a small bowl. Place fish into large glass dish. Pour marinade over top and turn to coat. Cover with plastic wrap and place into refrigerator for 1 hour.
- Whisk together mayonnaise, yogurt, cider vinegar, sriracha sauce, salt and black pepper. Add radicchio, jalapeno, green onion, and cilantro leaves. Toss to combine, cover bowl and place into refrigerator until ready to use.
- Preheat grill for medium-high heat. Once grill comes up to full temperature, oil grill grates well to create a non-stick surface.
- Remove fish from bag and pour remaining marinade into a bowl. Place fish on grill and cook for 14-16 minutes, turning once. Place reserved marinade in microwave and cook on hi for 1-2 minutes, until hot. Brush as much marinade as you can onto one side. Discard remaining marinade. Carefully turn fish halfway through cook time. I recommend using two grilling cooking spatulas for this job. Gently work one spatula under fish and use the other to assist with turning. Let fish cook for the remaining time or until the internal temperature in the thickest part of fillet reaches between 145-150 degrees F.
- Once cooked through, remove from grill and tent with aluminum foil. Let fish rest while you slice (or chop) avocados.
- Warm tortillas if you wish. Cut fish into manageable chunks and assemble tacos. Top fish with slaw and sliced avocados.
Photo by: Sabrina Baksh