Grilled Halibut Tacos
With tons of omega-3’s and other nutrients, we try to eat wild-caught fish at least a couple of times a week and these tacos are one of our favorite ways to consume it. This is a modern, healthier take on traditional fish tacos with standout flavor thanks to the marinade rich in cumin.
We replace the fried fish with freshly grilled, wild-caught halibut, skip the dairy, and use grain-free tortillas. Grain-free tortillas cause less digestive inflammation than corn and traditional tortillas, especially for people with celiac disease, autoimmune disorders, or digestive problems.
When entertaining, we love to fire up the grill and make these bad boys. Enjoy these tacos outside with some of our spicy margaritas and you’ve got yourself a perfect summer evening. No grill? No problem. You can use a cast iron grill on the stove. They won’t have that yummy bbq flavor but they are still delicious.
Grilled Halibut Tacos
ServINGS 4
INGREDIENTS
1 lb wild-caught halibut
3 tablespoons finely chopped red onion
1 teaspoon ground cumin
A few sprigs of cilantro chopped
2 tablespoons olive oil
3 limes, thinly sliced, for grilling
For Serving:
Cassava flour or almond flour tortillas
Guacamole (our recipe)
2 radishes thinly sliced
1 cup shredded red cabbage
Lime wedges for garnish
Spicy margaritas (our recipe)
METHOD
Preheat the grill on medium-high heat until about 400 degrees.
Place the fish in a baking dish.
In a small bowl, mix together the red onion, cumin, cilantro, and olive oil. Pour the marinade over the fish and set aside for 20 minutes.
Remove the fish from the marinade and drain off the excess.
Grill the tortillas until they are lightly charred on both sides. Wrap them in aluminum foil and put them in the oven on low heat to keep warm.
Oil the grill grates well lay down a bed of sliced limes to keep the fish from sticking. Grill the fish on the limes until cooked through - about 3 minutes total.
To serve, shred the filet into pieces and serve on warm tortillas topped with guacamole, sliced radishes, sliced cabbage and torn cilantro. Serve with lime wedges on the side.
Tips
Prefer hard taco shells? Heat a 1/4-inch of oil over medium heat in a large skillet. Slide in a tortilla and fry until it’s golden and bubbly (~15 seconds). Flip and use tongs to fold the tortilla in half. Cook each side until golden brown (~10 seconds).Transfer the finished shell to a paper-towel-and repeat.
Siete grain-free tortillas and chips are our favorite. They offer a variety of flavors using alternative, grain-free flours (almond, cassava, chickpea) that, in our opinion, taste even better than traditional flour tortillas.
Things you might need
