The next stop in our Alaska Series is yet another fish specie – the Pacific halibut. Halibut are a mild whitefish that hold up well to nearly any cooking method and take on added flavor very well. The versatility and mild, slightly sweet flavor give halibut their broad appeal and popularity. We made these Grilled Alaskan Halibut Street Tacos in just 15 minutes which means this recipe is perfect for even the busiest person or family. We’ll take that over a delivery app any day!
Typically, anglers are allowed to keep two halibut per day in the Alaskan waters off of Homer. Our group of four limited out and we couldn’t have been happier. In fact, we caught them early enough in the day to free ourselves up for some of the other species you’ll see in our Alaska Series. They can be a workout to reel in but it was truly a labor of love. But, you don’t have to go through all of that (unless you want to!). Halibut are typically readily available at many grocery stores or markets across the country.
Go ahead and get the grill pre-heated because this will come together quickly!
Preparation: Grilled Alaskan Halibut Street Tacos
Because halibut takes well to all kinds of treatment we aren’t going to paint you into a box on how you would prefer to season your fish. We patted our fish dry, brushed with oil, and dusted both sides generously with Dellah Global Kitchen Caribbean Blackened Seasoning. If you live near a Kroger they should carry it. You can check out their spices here. This flavor worked really well in our street tacos so if you have something similar in your spice cabinet we recommend giving it a try.
Because we caught our halibut it had the skin still in tact. While it may be removed if store bought, halibut skin is actually very tasty so we left our skin on while we grilled it. If your fish still has its skin grill it skin side down for 3 – 4 minutes. Flip and grill for another couple of minutes, until fish can flake with a fork. If no skin it will probably cook a little faster without the barrier but will ultimately depend on the thickness of the fillet.
At this point you can assemble the tacos using the remaining ingredients. If you want to give your tortillas a quick fry in some oil, by all means do so. If you prefer a different topping assortment feel free to be creative. We had some broccoli slaw in the refrigerator and it worked well in this application. Since it was pre-made there was very little prep time. However you make them we’re sure they’ll hit the spot as long as you get the fish right. Enjoy!
If you liked that, try this…
- Easy Baked Black Rockfish
- Mediterranean Striped Bass
- Peix Espasa Català (Catalan Swordfish)
- Asian Tuna Lettuce Wraps
- Miso Glazed Black Cod
- Poached Thai Coconut Curry Lingcod
- Grilled Alaskan Sockeye Salmon
- Chipotle Portabello Street Tacos
- Grilled Baja Fajitas
Equipment: Grilled Alaskan Halibut Street Tacos
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You’ll need a quality grill for this or any grilled recipe. The cheap ones wear out quickly and aren’t always reliable for even heating so get a good one. If you’re in the market, check these recommendations out (affiliate links):
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Grilled Alaskan Halibut Street Tacos
Equipment
- Grill
Ingredients
- 2 lbs. Halibut fillets Ours were skin-on
- 2 tbsp. Extra Virgin Olive Oil
- Caribbean Blackening (or salt/pepper or other desired combination), enough to coat both sides of fillets We use Dellah Global Kitchen brand (See write-up)
- Corn Tortillas, street taco size As many as needed to use up the fish.
- 1 cup Broccoli Slaw Bought prepared dry slaw
- ½ cup Mexican Crema Bought prepared in a jar
- ½ cup Serrano Salsa See write-up. Flavor Bible recipe.
- 1 handful Fresh Cilantro
Instructions
- Preheat the grill on medium heat. Pat the fish dry then lightly toss with oil. Season both sides generously.
- Grill halibut skin side down for 3 – 4 minutes. Flip and grill for another couple of minutes, until fish can flake with a fork.
- Assemble tacos from remaining ingredients and serve.
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