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Grilled Halibut Tacos with Salsa Verde

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.

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.

Reviews

Average Rating: 4.333333
  • KarenKeefe
    Oct 30, 2014

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

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