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Grilled Halibut Tacos with Salsa Verde

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

By Taste Of Home Editorial Team

Recipe by Michelle Anderson

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

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.
Test Kitchen Approved

Grilled Halibut Tacos with Salsa Verde

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Yield: 8 servings
Prep: 40 min
Cook: 10 min
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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
Text Ingredients

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.
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