Grilled Halibut Tacos With Salsa Verde Recipe

Name: Grilled Halibut Tacos With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound tomatillos, husks removed; 1 small sweet onion, cut into 1/2-inch slices; 4 garlic cloves, unpeeled; 1/2 cup fresh cilantro leaves; 1 serrano pepper, seeded; 1 tablespoon lime juice; Dash salt and pepper; 1/4 cup lime juice; 1/4 cup olive oil; 1 tablespoon salt; 1 tablespoon garlic powder; 1 tablespoon ground coriander; 2 teaspoons ground cumin; 1/2 teaspoon cayenne pepper; 2 pounds halibut steaks; 8 corn tortillas (6 inches); 2-1/2 cups shredded cabbage

Servings: persons

1 pound tomatillos, husks removed
1 small sweet onion, cut into 1/2-inch slices
4 garlic cloves, unpeeled
1/2 cup fresh cilantro leaves
1 serrano pepper, seeded
1 tablespoon lime juice
Dash salt and pepper
1/4 cup lime juice
1/4 cup olive oil
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
2 pounds halibut steaks
8 corn tortillas (6 inches)
2-1/2 cups shredded cabbage

1
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. For salsa, place the tomatillos, onion and garlic on a grilling grid; place on a grill rack. Grill, covered, over medium heat until tender and browned, turning frequently. Cool to room temperature.
2
Remove skin from garlic. Transfer grilled vegetables to a food processor. Add the cilantro, serrano pepper, lime juice, salt and pepper. Cover and pulse until chunky. Refrigerate until serving.
3
In a large resealable plastic bag, combine the lime juice, oil, salt, garlic powder, coriander, cumin and cayenne; add halibut. Seal bag and turn to coat; refrigerate for up to 1 hour.
4
Drain and discard marinade. Grill halibut, covered, over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork. Flake fish into 1-1/2 in. pieces; cool to room temperature.
5
To serve, top tortillas with fish, cabbage and salsa.

1110

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound tomatillos, husks removed, 1 small sweet onion, cut into 1/2-inch slices, 4 garlic cloves, unpeeled, 1/2 cup fresh cilantro leaves, and more.

Yes, Grilled Halibut Tacos With Salsa Verde falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Halibut Tacos With Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions