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Grilled Halibut Tacos with Salsa Verde

1 review
Test Kitchen Approved
Total Time

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

Makes

8 servings

Updated: May. 12, 2022
Roasting the vegetables for the salsa in these fish tacos intensifies the flavors and provides such a wonderful, smoky taste.—Michelle Anderson, Eagle, Idaho
Grilled Halibut Tacos with Salsa Verde
Grilled Halibut Tacos with Salsa Verde Recipe photo by Taste of Home
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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

  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.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Grill Wok
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

Nutrition 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.