Grilled Halibut Tacos with Salsa Verde Recipe

4.5 1 3
Grilled Halibut Tacos with Salsa Verde Recipe
Grilled Halibut Tacos with Salsa Verde Recipe photo by Taste of Home
Publisher Photo

Grilled Halibut Tacos with Salsa Verde Recipe

Read Reviews
4.5 1 3
Publisher Photo
Roasting the vegetables for the salsa in these fish tacos intensifies the flavors and provides such a wonderful, smoky taste.—Michelle Anderson, Eagle, Idaho
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + marinating Grill: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + marinating Grill: 10 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Grilled Halibut Tacos with Salsa Verde in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p235

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KarenKeefe User ID: 2062961 177105
Reviewed Oct. 30, 2014

"easy and fabulous! Such a nice, light, delicious meal!"

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