Grilled Halibut Tacos With Salsa Verde Recipes

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GRILLED FISH TACOS WITH VERA CRUZ SALSA



Grilled Fish Tacos with Vera Cruz Salsa image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 23

1 1/2 pound piece halibut
2 tablespoons ancho chile powder
Kosher salt and freshly ground black pepper
2 to 3 tablespoons olive oil
Juice of 1/2 lime
1/2 head Napa or white cabbage, shredded
1/2 cup barely chopped fresh cilantro
Kosher salt and freshly ground black pepper
8 to 12 white or yellow corn tortillas, warmed on the grill
Vera Cruz Salsa, for serving, recipe follows
3 large plum tomatoes, cored and halved
2 jalapenos, stems removed
Canola oil, for grilling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 small red onion, finely diced
1 cup manzanilla olives, pitted and halved
1 tablespoon capers, drained
1/4 cup extra-virgin Spanish olive oil
3 tablespoons red wine vinegar
1/4 cup chopped fresh cilantro
1 teaspoon dried Mexican oregano
Juice of 1/2 lime

Steps:

  • Heat a charcoal or gas grill to high for direct grilling. Sprinkle the halibut with the ancho powder, salt and pepper. Grill until golden brown and charred on both sides, and just cooked through, about 5 minutes per side. Remove to a cutting board and let rest 5 minutes.
  • Using two forks, flake the halibut into large bite-size pieces and put in a large bowl. Pour over the olive oil and lime juice, and toss just to combine. Add the cabbage and cilantro and toss again.
  • Serve the fish with the tortillas and Vera Cruz Salsa and let guests fill and wrap their own tacos.
  • Heat a charcoal or gas grill to high for direct grilling. Toss the tomatoes and jalapenos with a few tablespoons of canola oil and season with salt and pepper. Grill both until charred on all sides and just soft. Remove from the grill and let cool slightly.
  • Halve the tomatoes, remove the seeds and cut into small dice. Dice the jalapenos, including the skin and seeds. Put the tomatoes and jalapenos in a medium bowl. Add the onions, olives, capers, olive oil, vinegar, cilantro, oregano, and lime juice and season with salt and pepper. Let sit at room temperature for 30 minutes before serving.

HALIBUT FISH TACOS



Halibut Fish Tacos image

Grilled fish tacos.

Provided by kmacs22

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Tacos     Fish

Time 50m

Yield 8

Number Of Ingredients 13

1 lime, juiced
¼ cup olive oil
¼ cup chopped cilantro
1 jalapeno pepper, diced
1 tablespoon ground ancho chile powder
¼ teaspoon ground cumin
salt and ground black pepper to taste
½ pound halibut fillets
8 corn tortillas
2 cups shredded cabbage
1 (8 ounce) jar salsa
1 cup shredded pepper Jack cheese
1 avocado, sliced

Steps:

  • Stir lime juice, olive oil, cilantro, jalapeno, chile powder, cumin, salt, and pepper together in a large bowl or resealable zip-top bag. Add halibut and marinate for 20 to 25 minutes. Do not over-marinate, as lime juice will start to 'cook' the fish.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Drain marinade; grill fillets for 5 minutes. Turn and cook until fish flakes easily with a fork, about 2 minutes more.
  • Warm tortillas on the grill or stove. Divide halibut among tortillas and top with cabbage, salsa, pepper Jack cheese, and avocado.

Nutrition Facts : Calories 268.5 calories, Carbohydrate 18.2 g, Cholesterol 28.2 mg, Fat 17.1 g, Fiber 4.5 g, Protein 12.4 g, SaturatedFat 4.5 g, Sodium 321.1 mg, Sugar 2 g

HALIBUT SOFT TACOS



Halibut Soft Tacos image

I sometimes serve these halibut tacos wrapped in lettuce instead of tortillas. Either way, the mango salsa tastes amazing with grilled halibut. This warm-weather recipe is quick, colorful and full of nutrients. -Kristin Kossak, Bozeman, Montana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 medium mango, peeled and cubed
1/2 cup cubed avocado
1/4 cup chopped red onion
2 tablespoons chopped seeded jalapeno pepper
1 tablespoon minced fresh cilantro
3 teaspoons olive oil, divided
1 teaspoon lemon juice
1 teaspoon honey
1 pound halibut steaks (3/4 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
4 Bibb lettuce leaves
4 flour tortillas (6 inches), warmed
4 teaspoons sweet Thai chili sauce

Steps:

  • In a small bowl, combine the mango, avocado, onion, jalapeno, cilantro, 2 teaspoons oil, lemon juice and honey; set aside. Brush halibut with remaining oil; sprinkle with salt and pepper. , Grill halibut on greased rack, covered, over high heat or broil 3-4 in. from the heat until fish flakes easily with a fork, 3-5 minutes on each side., Place lettuce leaves on tortillas; top with fish and mango mixture. Drizzle with chili sauce.

Nutrition Facts : Calories 330 calories, Fat 12g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 648mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

GRILLED HALIBUT TACOS WITH SALSA VERDE



Grilled Halibut Tacos with Salsa Verde image

Roasting the vegetables for the salsa in these fish tacos intensifies the flavors and provides such a wonderful, smoky taste.-Michelle Anderson, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 18

1 pound tomatillos, husks removed
1 small sweet onion, cut into 1/2-inch slices
4 garlic cloves, unpeeled
1/2 cup fresh cilantro leaves
1 serrano pepper, seeded
1 tablespoon lime juice
Dash salt and pepper
TACOS:
1/4 cup lime juice
1/4 cup olive oil
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
2 pounds halibut steaks
8 corn tortillas (6 inches)
2-1/2 cups shredded cabbage

Steps:

  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. For salsa, place the tomatillos, onion and garlic on a grilling grid; place on a grill rack. Grill, covered, over medium heat until tender and browned, turning frequently. Cool to room temperature., Remove skin from garlic. Transfer grilled vegetables to a food processor. Add the cilantro, serrano pepper, lime juice, salt and pepper. Cover and pulse until chunky. Refrigerate until serving., In a large resealable plastic bag, combine the lime juice, oil, salt, garlic powder, coriander, cumin and cayenne; add halibut. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Grill halibut, covered, over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork. Flake fish into 1-1/2 in. pieces; cool to room temperature., To serve, top tortillas with fish, cabbage and salsa.

Nutrition Facts : Calories 265 calories, Fat 9g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 722mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

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