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SERVES 4
PREP TIME 15 Minutes
COOK TIME 10 Minutes
Halibut (or Rockfish)
1 ½ lbs fresh halibut fillets
2 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
1 tsp smoked paprika
½ tsp garlic powder
½ tsp cumin
Juice of 1 lime
Pico de Gallo
2 ripe tomatoes, diced
¼ cup red onion, finely diced
1 jalapeño, minced
2 tbsp fresh cilantro, chopped
Juice of 1 lime
Salt to taste
Taco Assembly
8 small flour or corn tortillas
2 cups shredded cabbage
¼ cup cilantro leaves
Lime wedges
Optional Cream Sauce
½ cup sour cream
1 tbsp lime juice
½ tsp garlic powder
Pinch of salt
1. Season the Halibut
Pat halibut dry. Mix olive oil, salt, pepper, paprika, garlic powder, cumin, and lime juice. Coat the fish evenly and let marinate for 10–15 minutes.
2. Make the Pico de Gallo
Combine tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Stir gently and refrigerate while preparing the fish.
3. Grill the Halibut
Preheat grill to medium-high heat. Grill halibut 3–4 minutes per side until opaque and lightly charred. Remove and gently break into large taco-sized pieces.
4. Warm Tortillas
Heat tortillas on the grill or in a dry pan until soft and slightly toasted.
5. Assemble Tacos
Place shredded cabbage in each tortilla, add grilled halibut, top with pico de gallo and cilantro. Drizzle with cream sauce if desired.
6. Serve
Serve immediately with lime wedges, house salsa, and tortilla chips.
