Charred Alaska Halibut Tacos with Cilantro Pesto
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Yield: 8 tacos
Ingredients
Pesto:
- 1 bunch cilantro
- 1 bunch flat leaf parsley
- 1 jalapeño, minced
- 1/4 cup toasted Pepitas (pumpkin seeds)
- 1 clove garlic, minced
- 1/4 cup cotija cheese
- 1/4 cup extra-virgin olive oil
- Salt and pepper, to taste
Tacos:
- 1 pound Alaska Halibut fillets
- Olive oil
- 8 small (4-inch) corn tortillas
- 1/2 head red cabbage, finely shaved
- 1/4 cup cotija cheese
- Lime wedges, for garnish
Nutrition Facts
| Calories | 424 |
| Total fat | 22.5g |
| Saturated fat | 5g |
| Calories from fat | 42% |
| Ccholesterol | 92mg |
| Protein | 30g |
| Carbohydrate | 26g |
| Fiber | 5g |
| Sodium | 243mg |
| Calcium | 166.5mg |
| Omega-3 fatty acids | 940mg |
Instructions
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Step 1 Make the pesto
Combine all pesto ingredients in a blender or food processor and blend. Drizzle in more olive oil or water, if needed, until you get a salsa-like consistency. Season to taste with salt and pepper; set aside.
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Step 2 Grill the halibut
Heat grill to medium-high heat (400F). Brush Alaska halibut and grill surface with oil; grill 5-7 inches from heat for about 8 minutes, turning once during cooking. Cook just until fish is opaque throughout. Season with salt and pepper.
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Step 3 Assemble tacos
Char tortillas on grill or grill pan. Top each taco with a big pinch of shaved red cabbage. Break halibut into chunks and distribute evenly between tortillas. Top with a generous spoonful of pesto, a sprinkle of extra cotija cheese, and a lime wedge.
Cook’s tip: Alaska halibut can also be sautéed, roasted or broiled, cooking just until opaque throughout.
Nutrition Facts
| Calories | 424 |
| Total fat | 22.5g |
| Saturated fat | 5g |
| Calories from fat | 42% |
| Ccholesterol | 92mg |
| Protein | 30g |
| Carbohydrate | 26g |
| Fiber | 5g |
| Sodium | 243mg |
| Calcium | 166.5mg |
| Omega-3 fatty acids | 940mg |
