My friend, Lori, invited me over yesterday to help cook for our book group dinner. Lori’s husband, Jay, is an avid fisherman, so their freezer seems to be continuously stocked with wild salmon, steelhead, and Alaskan halibut filets. Halibut – yum! It’s definitely one of my favorite kinds of fish and is just perfect for grilled fish tacos.
First, we started by making a rub for the fish. Nothing too crazy, just a few spices mixed with olive oil and lime juice.
I prefer to grill halibut with the skin on. It holds the fish together and allows you to cook at a slightly higher temperature. We cranked Lori’s gas grill up to medium high and when it was nice and hot we brushed it lightly with oil, then laid the fish on, shut the lid and let the halibut cook for about 20 minutes.
The halibut was crispy on the outside, tender on the inside. Served in warm corn tortillas with our creamy cilantro slaw, diced tomatoes, sliced avocado, and homemade mango-pineapple salsa, these grilled halibut tacos were both healthy and delicious!
Need a great pineapple mango salsa recipe to serve with your fish?
Try this one from The Pioneer Woman Cooks.
- FOR THE FISH:
- 2 lb. halibut, cut into four pieces, skin on if possible
- 1 Tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 Tbsp. lime juice
- 2 Tbsp. olive oil
- FOR THE COLESLAW:
- 3 cups finely shredded cabbage
- 1/4 cup low fat sour cream
- 1/4 cup low fat mayonnaise
- 1/4 cup chopped cilantro
- 1/4 of a small red onion, thinly sliced
- 2 Tbsp. lime juice
- 1 tsp. sugar
- 1/4 tsp. black pepper
- FOR THE TACOS:
- 12 corn tortillas
- tomato, diced
- avacado, sliced
- shredded cheese or crumbled Mexican cheese
- sour cream
- mango salsa
- lime wedges
- Combine the chili powder, cumin, garlic powder, 1 tsp. salt, 1/2 tsp. pepper, 2 Tbsp. lemon juice and olive oil in a small bowl. Whisk well to combine.
- Place the halibut fillets in a shallow pan, pat dry with a paper towel, then spread rub mixture on top of each piece. Cover and set aside in the refrigerator for 30 minutes.
- Meanwhile, prepare the creamy coleslaw.
- In a large bowl, whisk together the sour cream, mayonnaise, chopped cilantro lime zest, lime juice, sugar, salt and pepper.
- Stir in the shredded cabbage and sliced red onion. Taste. Adjust seasonings if needed. Set aside.
- Heat a gas grill on medium high heat.
- Brush the grill lightly with oil and place the fish, skin side down, on the grill. Cover and cook for 20 minutes until the fish is cooked through and flakes easily.
- While the fish is cooking, assemble the taco toppings – tomato, avocado, salsa, warm tortillas, sour cream, cheese, etc.
- When the fish is cooked, use a sturdy spatula slip the fillets away from their skin to a serving platter and serve with creamy coleslaw and taco toppings of your choice.