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

Grilled Halibut Tacos with Salsa Verde Recipe

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

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

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.

Directions

  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

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Grilled Halibut Tacos with Salsa Verde

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MY REVIEW
Reviewed Oct. 30, 2014

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

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