GRILLED FISH TACOS

Grilled Fish Tacos image

Light yet filling, flaky grilled halibut fillets are tucked into corn tortillas and topped with crunchy vegetables and fresh herbs.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 10

Ingredients

4 halibut fillets (5 ounces each), skin removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
12 corn tortillas
2 cups finely shredded green cabbage
4 radishes, thinly sliced
1 cup fresh cilantro
3 scallions, thinly sliced
1/2 cup 2-percent Greek yogurt
1 lime, cut into wedges

Steps:

Rub fillets with oil and season both sides with salt and pepper. Heat a grill pan over medium-high. Grill fish, flipping once, until cooked through, about 4 minutes per side. Flake fish into large pieces, discarding any bones.
Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, radishes, cilantro, and scallions. Season with salt. Serve with yogurt and lime wedges.

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