0 (0)

Categories: Fish and Shellfish, Grilled, Healthy Eating, Mains

Grilled halibut soft tacos with lime-garlic vinaigrette

Grilled halibut soft tacos with lime-garlic vinaigrette
Mel Melcon / Los Angeles Times

The hot plate is grimy. Someone swiped your hard-boiled eggs from the mini-fridge. You love Outkast, but you can't go to sleep to it. It's time to move out of the dorm. Oh, brave young homesteader. You are not a ... Read more

Total time: 30 minutes | Serves 4

Lime-garlic vinaigrette

  • 1/4 cup minced garlic
  • 1/2 cup minced green onions
  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup finely chopped sweet cherry peppers, assorted colors if possible
  • 1 1/2 tablespoons minced serrano or jalapeno pepper (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil

Step 1Combine the garlic, green onions, lime juice, peppers, serrano pepper (if using) and salt and pepper in a bowl and whisk until all ingredients are thoroughly blended.

Step 2Gradually whisk in the olive oil until the vinaigrette has emulsified. Set aside until ready to serve. Makes 1 cup.


  • 4 (6-ounce) halibut fillets
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 8 to 12 small corn tortillas
  • 1/2 head green cabbage, shredded or sliced very thin
  • Lime-garlic vinaigrette
  • 1/2 cup cilantro leaves

Step 1Heat the grill pan over medium-high heat. Season the halibut with salt and pepper and lightly brush with olive oil. Grill the fillets on each side for about 3 minutes or until the fish flakes. Time can vary depending on the thickness of the halibut fillets. A general rule of thumb is about 8 to 10 minutes per inch of thickness. Remove the fish from the pan and allow to rest for a few minutes. Flake into bite-size pieces.

Step 2Heat the tortillas briefly in an oven (wrapped in foil), over a gas burner or on a cleaned grill pan just until warm, but still soft.

Step 3Sprinkle pieces of halibut onto a warm tortilla, top with shredded cabbage and spoon some lime-garlic vinaigrette over the top. Garnish with cilantro leaves. Fold tortilla in half and eat while still warm.

Each serving:
482 calories; 41 grams protein; 38 grams carbohydrates; 7 grams fiber; 19 grams fat; 3 grams saturated fat; 54 mg. cholesterol; 639 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and Shellfish
Potato and shrimp salad with green goddess dressing
Cold-poached halibut with coriander-cucumber yogurt
Shrimp with avocado salsa
Grilled cod with chiffonade of sorrel