These Grilled Alaska Halibut Tacos are perfect for a fresh and flavorful meal. Topped with red cabbage and cilantro-parsley pesto, they’re great for a light lunch or dinner, finished with cotija cheese and lime wedges.
Ingredients
Tacos
- 1 pound Alaska Halibut Fillets
- Olive oil
- 8 small (4 inch) corn tortillas
- 1/2 head red cabbage, finely shaved
- 1/4 cup cotija cheese
- Lime wedges, for garnish
Pesto
- 1 bunch cilantro
- 1 bunch flat leaf parsley
- 1 jalapeno, minced
- 1/4 cup toasted pepitas (pumpkin seeds)
- 1 clove garlic, minced
- 1/4 cup cotija cheese
- 1/4 cup extra virgin olive oil
- salt and pepper, to taste
Directions
- Step 1: Make the Pesto
- Combine all pesto ingredients in a blender or food processor and blend.
- Drizzle in more olive oil or water, if needed, until you get a salsa-like consistency.
- Season to taste with salt and pepper; set aside.
- Step 2: Grill the Halibut
- Heat grill to medium-high heat (400F).
- Brush Halibut and grill surface with oil; grill 5-7 inches from heat for about 8 minutes, turning once during cooking.
- Cook just until fish is opaque throughout.
- Season with salt and pepper.
- Step 3: Assemble Tacos
- Char tortillas on grill or grill pan.
- Top each taco with a big pinch of shaved red cabbage.
- Break Halibut into chunks and distribute evenly between tortillas.
- Top with a generous spoonful of pesto, a sprinkle of extra cotija cheese, and a lime wedge.
Cooks’ tip: Alaska Halibut can also be sautéed, roasted, or broiled, cooking just until opaque throughout.