Grilled Halibut Tacos with Salsa Verde Recipe

Grilled Halibut Tacos with Salsa Verde Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

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

This recipe is:

Diabetic Friendly

[X]

Rate Grilled Halibut Tacos with Salsa Verde Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Grilled Halibut Tacos with Salsa Verde Recipe

Prep: 40 min. + marinating Grill: 10 min.

Yield: 8 Servings

40 10 50

Ingredients

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

Directions

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. Yield: 8 servings.

Editor's Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 taco equals 265 calories, 9 g fat (1 g saturated fat), 36 mg cholesterol, 722 mg sodium, 21 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.

Originally published as Grilled Halibut Tacos with Salsa Verde in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p235