+
0 (0)

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
  • 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.

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.

HAVE YOU TRIED


Famous Dave's mac 'n' cheese
Famous Dave's mac 'n' cheese

White gazpacho with pine nuts
White gazpacho with pine nuts

Sour Cream Cucumber Salad
Sour Cream Cucumber Salad

Pismo Beach Steamed Mussels
Pismo Beach Steamed Mussels

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Smoked Salmon Sando
Grilled squid with white bean salad
Lobster martini
Sesame Salmon