HALIBUT FISH TACOS
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
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
HALIBUT FISH TACOS WITH CILANTRO SAVOY SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Finely grate the zest of one of the limes and add it to the bowl of a mini food processor. Squeeze in the juice of the lime and add the garlic, cilantro, coarsely chopped scallions, cumin and 1 teaspoon salt and pulse until roughly chopped. Add 2 tablespoons of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.
- Toss the halibut in a bowl with all but 1 tablespoon of the sauce and let marinate for 10 to 15 minutes while you prepare the cabbage and the sour cream.
- In a large bowl, toss the remaining 1 tablespoon cilantro sauce with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil and 1/2 teaspoon kosher salt. In a small bowl, stir together the sour cream, the juice of the remaining lime and a pinch of salt.
- Heat a large nonstick skillet over medium-high heat. Add half of the remaining 1 tablespoon olive oil. Add about half of the fish, so the pieces are in a single layer, and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes. Transfer the fish to a plate and cook the remaining fish with the remaining oil. Divide the fish among the tortillas and top with cabbage. Serve with the sour cream and salsa verde on the side.
CODY'S HALIBUT TACOS
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
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 HALIBUT TACOS WITH ROASTED TOMATO & TEQUILA SALSA
These are so easy and so good! And the fish and the salsa can be made ahead. If you like very spicy salsa, add more chipotle. But be careful--chipotles in adobo are HOT!
Provided by Chef Kate
Categories Lunch/Snacks
Time 30m
Yield 8 tacos
Number Of Ingredients 19
Steps:
- For the Halibut:.
- Heat a grill pan on high heat.
- Season the fish with salt and pepper.
- Rub the grill pan with vegetable oil.
- Place the halibut in the hot pan and grill for 4 minutes before turning to grill the second side.
- Baste the fish with the citrus juice.
- Turn the fish and continue to grill until cooked through.
- Remove the fish from the pan and allow to cool.
- Flake the fish and side aside while preparing the salsa.
- For the Salsa:.
- Heat a Pan on medium heat.
- Place the tomato, pepper, garlic clove, and onion in the pan.
- Dry roast the ingredients for 8-10 minutes or until lightly caramelized.
- Combine dry roasted ingredients, chopped chipotle pepper, olive oil, cilantro, and lime juice in a quart container in blender and process until smooth.
- Mix in the tequila and season with salt and black pepper.
- To assemble:.
- Divide the flaked halibut onto the corn tortillas.
- Spoon salsa onto the fish.
- Top with cilantro and lime juice.
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