Grilled Alaskan Halibut Street Tacos
A terrific Pacific fish with endless uses... and who doesn't love fish 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.
Notes
Estimated at 8 servings of 2 tacos per person.
Most store bought halibut will come with no skin. If there is skin (like ours) try leaving it on as it only positively impacts the final product (our opinion).
Optional: If desired, can quick fry street taco tortillas in oil or wrap in wet paper towels and quick steam in the microwave. For this application we did not and therefore did not write that into the recipe.