Grilled Fish Tacos With Pickled Onions And Salsa Roja

1. 1

   Prepare Pickled Onions up to 1 day ahead. Cover and refrigerate until ready to serve. Prepare Salsa Roja, and set aside.

2. 2

   Lightly brush halibut fillets on both sides with oil. Season evenly with salt and pepper to taste. Grill, covered with grill lid, over high heat 8 to 10 minutes or until fish is barely opaque in the center, turning once. Transfer to a medium bowl, and break into pieces with a fork.

3. 3

   Heat tortillas on the grill 20 to 30 seconds per side. Arrange fish in the center of each tortilla, and top with onions and salsa. Wrap loosely, and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.