Grilled Halibut Tacos
Tender grilled fish topped with crunchy cabbage and creamy avocado sauce equals fish taco perfection.
Equipment
Ingredients
For the fish
- 2 tablespoons olive oil
- 1 lime juiced
- ¼ teaspoon salt plus more for the fish
- ¼ teaspoon freshly ground black pepper plus more for the fish
- 1 pound (454 g) halibut
For the avocado crema
- 2 avocados
- 1 lime juiced
- 2 tablespoons sour cream
- ¼ cup chopped cilantro
- 1 to 2 tablespoons water
- Salt
To serve
- 2 cups shredded cabbage
- 9 flour or corn tortillas warmed, if desired
- Chopped fresh cilantro
- Lime wedges
Instructions
Marinate the fish
- In a small bowl, whisk the olive oil and lime juice together. Season with ¼ teaspoon each of salt and pepper.
- Place the halibut in a resealable bag and pour in the marinade. Seal the bag and refrigerate for 30 minutes, flipping occasionally.
Make the avocado crema
- While the fish is marinating, combine the avocado flesh, lime juice, sour cream, cilantro, and 1 tablespoon of water in a blender. Blend until smooth, adding more water as needed to achieve a soft, creamy texture. Season to taste with salt.
Grill the fish
- Preheat the grill for medium (375°F | 191°C). Arrange a double layer of heavy duty aluminum foil on a baking sheet and fold up the edges to create a tray.
- Remove the fish from the marinade, letting any excess drip back into the bag. Place the fish on the foil tray and season lightly with salt and pepper.
- Place the foil tray with the fish on the grill and cook until the fish is opaque throughout and flakes easily into large chunks when poked with a fork, 16 to 18 minutes.
- Remove the fish from the grill and break into large chunks. Serve with warm tortillas, cabbage, avocado crema, cilantro, and fresh lime wedges, letting everyone assemble their own.
Notes
- Don't over-marinate--Don't let your fish marinate for more than 30 minutes as the acid in the marinade can begin to cook the fish, resulting in a mushy texture.
- Texture--Your blended avocado crema should be light and soft with a texture similar to mousse. The amount of water you'll need will depend on the size of your avocados and the amount of juice you get from your lime. Start with less and continue adding until you've reached your desired consistency.
- Double up--Use a double layer of foil when grilling the fish. This will make it easier to transfer to and from the grill, and will protect the fish if one layer rips.
- Warming the tortillas--Wrap your tortillas in foil and warm them on the grill over low heat while the fish is cooking.
- Dietary--If made with corn tortillas, this recipe is suitable for gluten-free diets.
Nutrition
Serving: 3 tacosCalories: 728kcalCarbohydrates: 55gProtein: 38gFat: 43gCholesterol: 52mgSodium: 340mgFiber: 17gSugar: 4g
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