0 (0)

Categories: Fish and Shellfish, Mains

Grilled Halibut Soft Tacos

Grilled Halibut Soft Tacos
Los Angeles Times

This week, out of the blue, my teenage daughter announced that she no longer eats beef, lamb or pork. I was told to start buying more fish and tofu. So from now on, whenever we have chops for dinner, I'll ... Read more

Total time: 15 minutes | Serves 4
Note: To cook the halibut: Brush the filets with olive oil and sprinkle with salt and pepper. Oil the grill racks so the fish won't stick. Grill the filets for 5 minutes on one side, then turn and cook them until an instant-read thermometer registers 125 degrees when inserted into the thickest part of the fish.
  • 12 corn tortillas
  • 2 cups flaked grilled halibut
  • 1/2 head cabbage, finely shredded, (about 5 cups)
  • 3 green onions, including green tops, quartered lengthwise, and cut into 1-inch lengths
  • 2 tablespoons lime juice
  • 2 tomatoes, cut in half, seeded and diced
  • 3/4 cup Chipotle Sauce

Step 1Place tortillas in covered heat-proof container or sealed aluminum foil packet; put fish in similar container. Warm tortillas and fish in 200-degree oven 15 minutes before serving.

Step 2Toss together cabbage, green onions and lime juice in medium serving bowl. Place diced tomatoes in serving bowl. Put sauce in serving bowl. When tortillas and fish are warm, set on separate serving plates.

Step 3Let each diner assemble his or her own tortilla. To assemble: spread a little sauce down middle of tortilla, add some fish, sprinkle with diced tomatoes, then garnish with cabbage mixture.

Each serving:
601 calories; 278 mg sodium; 18 mg cholesterol; 6 grams fat; 43 grams carbohydrates; 16 grams protein; 0.83 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and Shellfish
Rice with herbs, pan-fried white fish and smoked white fish (sabzi polow ba mahi)
Seafood naeng myun
Roasted salmon with pistou
Kung Pao Shrimp