Best Grilled Halibut Tacos With Roasted Tomato Tequila Salsa Recipes

HALIBUT FISH TACOS

Halibut Fish Tacos image

Grilled fish tacos.

Provided by kmacs22

Categories World Cuisine Recipes Latin American Mexican Main Dishes Tacos Fish

Time 50m

Yield 8

Number Of Ingredients 13

Ingredients

1 lime, juiced
¼ cup olive oil
¼ cup chopped cilantro
1 jalapeno pepper, diced
1 tablespoon ground ancho chile powder
¼ teaspoon ground cumin
salt and ground black pepper to taste
½ pound halibut fillets
8 corn tortillas
2 cups shredded cabbage
1 (8 ounce) jar salsa
1 cup shredded pepper Jack cheese
1 avocado, sliced

Steps:

Stir lime juice, olive oil, cilantro, jalapeno, chile powder, cumin, salt, and pepper together in a large bowl or resealable zip-top bag. Add halibut and marinate for 20 to 25 minutes. Do not over-marinate, as lime juice will start to 'cook' the fish.
Preheat an outdoor grill for medium heat and lightly oil the grate. Drain marinade; grill fillets for 5 minutes. Turn and cook until fish flakes easily with a fork, about 2 minutes more.
Warm tortillas on the grill or stove. Divide halibut among tortillas and top with cabbage, salsa, pepper Jack cheese, and avocado.

Nutrition Facts : Calories 268.5 calories, Carbohydrate 18.2 g, Cholesterol 28.2 mg, Fat 17.1 g, Fiber 4.5 g, Protein 12.4 g, SaturatedFat 4.5 g, Sodium 321.1 mg, Sugar 2 g

TACOS DE MERO: HALIBUT TACOS

Tacos De Mero: Halibut Tacos image

This recipe comes from my favorite restaurant in Seattle...Agua Verde Cafe in the U district. Courtesy of $40 A Day with Racheal Ray.

Provided by rickoholic83

Categories Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb halibut fillet
1 tablespoon lemon pepper seasoning
12 corn tortillas
1 cup cabbage, chopped
1 avocado, ripe
2 green onions, chopped
1 -2 garlic clove, chopped
1 cup sour cream
2 cups mayonnaise
1 teaspoon habanero sauce
1 teaspoon apple cider vinegar
1 teaspoon lemon pepper seasoning

Steps:

To make Creamy Avacado Sauce:.
Mix all of the ingredients together in a medium bowl (for a chunkier sauce) or place in a blender and blend until smooth.
To make Tacos:.
Spray a grill with cooking spray and heat over medium heat.
Season the fillets with lemon pepper and cook for approximately 15 minutes, turning once. Fillets should be white throughout and flaky but not overcooked.
Place 1/4 lb. halibut over 3 (slightly stacked) heated tortillas.
Add 1/4 cup cabbage and top with 1/4 cup creamy avocado sauce.
Repeat the process for the remainder of the ingredients.
Top with your favorite salsa.

Nutrition Facts : Calories 985.7, Fat 64.1, SaturatedFat 15.1, Cholesterol 102.4, Sodium 1015.7, Carbohydrate 68.8, Fiber 8.5, Sugar 9.4, Protein 38.7

HALIBUT SOFT TACOS

Halibut Soft Tacos image

I sometimes serve these halibut tacos wrapped in lettuce instead of tortillas. Either way, the mango salsa tastes amazing with grilled halibut. This warm-weather recipe is quick, colorful and full of nutrients. -Kristin Kossak, Bozeman, Montana

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 medium mango, peeled and cubed
1/2 cup cubed avocado
1/4 cup chopped red onion
2 tablespoons chopped seeded jalapeno pepper
1 tablespoon minced fresh cilantro
3 teaspoons olive oil, divided
1 teaspoon lemon juice
1 teaspoon honey
1 pound halibut steaks (3/4 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
4 Bibb lettuce leaves
4 flour tortillas (6 inches), warmed
4 teaspoons sweet Thai chili sauce

Steps:

In a small bowl, combine the mango, avocado, onion, jalapeno, cilantro, 2 teaspoons oil, lemon juice and honey; set aside. Brush halibut with remaining oil; sprinkle with salt and pepper. , Grill halibut on greased rack, covered, over high heat or broil 3-4 in. from the heat until fish flakes easily with a fork, 3-5 minutes on each side., Place lettuce leaves on tortillas; top with fish and mango mixture. Drizzle with chili sauce.

Nutrition Facts : Calories 330 calories, Fat 12g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 648mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

CODY'S HALIBUT TACOS

Cody's Halibut Tacos image

I live in the "Halibut Capitol of the World" and we love it and eat a lot of halibut. Halibut tacos are popular in my family and we have two styles, one son makes the battered and fried style..this is how my oldest son, Cody makes them...usually with leftover halibut. Both styles are really yummy!

Provided by AlaskaPam

Categories Halibut

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb halibut, cooked
2 tablespoons salsa
2 tablespoons taco seasoning
1 teaspoon cumin
1 lime, juice of
tortilla, warmed (corn or flour)
lettuce, shredded
1/2 cup salsa (for topping)
1 cup cheese, grated (cheddar or jack)
tomatoes, diced (optional)
onion, diced (optional)
avocado, diced (optional)
black olives, sliced (optional)
sour cream (optional)

Steps:

Flake the cooked halibut into a skillet. Add the 2 tablespoons of salsa, taco seasoning and cumin, and gently stir til combined and hot. Squeeze the juice of of 1 lime over the fish, and spoon the fish mixture into a warmed tortilla (corn or flour-your choice). Top with lettuce, grated cheese and additional salsa. Add any additional toppings you enjoy!

Nutrition Facts : Calories 217.2, Fat 8.6, SaturatedFat 4.7, Cholesterol 73.7, Sodium 700.4, Carbohydrate 7.6, Fiber 1.4, Sugar 1.8, Protein 27.4

GRILLED FISH TACOS WITH VERA CRUZ SALSA

Grilled Fish Tacos with Vera Cruz Salsa image

Provided by Bobby Flay

Categories main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

1 1/2 pound piece halibut
2 tablespoons ancho chile powder
Kosher salt and freshly ground black pepper
2 to 3 tablespoons olive oil
Juice of 1/2 lime
1/2 head Napa or white cabbage, shredded
1/2 cup barely chopped fresh cilantro
Kosher salt and freshly ground black pepper
8 to 12 white or yellow corn tortillas, warmed on the grill
Vera Cruz Salsa, for serving, recipe follows
3 large plum tomatoes, cored and halved
2 jalapenos, stems removed
Canola oil, for grilling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 small red onion, finely diced
1 cup manzanilla olives, pitted and halved
1 tablespoon capers, drained
1/4 cup extra-virgin Spanish olive oil
3 tablespoons red wine vinegar
1/4 cup chopped fresh cilantro
1 teaspoon dried Mexican oregano
Juice of 1/2 lime

Steps:

Heat a charcoal or gas grill to high for direct grilling. Sprinkle the halibut with the ancho powder, salt and pepper. Grill until golden brown and charred on both sides, and just cooked through, about 5 minutes per side. Remove to a cutting board and let rest 5 minutes.
Using two forks, flake the halibut into large bite-size pieces and put in a large bowl. Pour over the olive oil and lime juice, and toss just to combine. Add the cabbage and cilantro and toss again.
Serve the fish with the tortillas and Vera Cruz Salsa and let guests fill and wrap their own tacos.
Heat a charcoal or gas grill to high for direct grilling. Toss the tomatoes and jalapenos with a few tablespoons of canola oil and season with salt and pepper. Grill both until charred on all sides and just soft. Remove from the grill and let cool slightly.
Halve the tomatoes, remove the seeds and cut into small dice. Dice the jalapenos, including the skin and seeds. Put the tomatoes and jalapenos in a medium bowl. Add the onions, olives, capers, olive oil, vinegar, cilantro, oregano, and lime juice and season with salt and pepper. Let sit at room temperature for 30 minutes before serving.