Grilled Halibut Tacos with Fresh Pineapple Slaw
I love tacos! Any kind of tacos really. Just put a taco in front of me and I’ll probably eat it, and enjoy every bite. But alas, I’m trying hard to keep my calorie count in check, so if I’m going to indulge in my favorite food I’ll need to include something really healthy… like fish.
Fish tacos can be absolutely delicious, especially when they are battered and fried. However, for the sake of all things good health, I’ve created several different ways to enjoy grilled fish tacos.
Halibut is a true Northwest favorite when it comes to fish. And it makes a fabulous fish taco to boot. Mix it up with some tropical fruits and fresh slaw and you’ve got one fantastic taco!
These fish tacos are simple, fresh and so delicious I’m betting you’ll make these once a week. If pineapple isn’t your favorite tropical fruit feel free to substitute with mango or papaya. These fruits beautifully compliment halibut and will make a lovely and flavorful substitution.
Get ready to fiesta with these delicious grilled halibut tacos and pineapple slaw! Keep dinner simple…Enjoy the flavors of life!
1-1/2 lb fresh Pacific Northwest Halibut (you can substitute with any firm and flaky white fish like Mahi Mahi, Ono or Cod)
Salt and pepper
Chili powder (or chipotle chili powder)
Ground coriander (optional)
1 package cole slaw mix (no dressing)
1 cup chopped fresh pineapple
1/4 cup chopped fresh cilantro
1 tablespoon honey
Mexican Cheese (cotija, ranchero, or pepper jack)
Your favorite salsa (I love the green tomatillo salsa with fish tacos)
Fresh sliced avocados
Sour Cream (optional)
Corn tortillas (steamed)
Mexican Rice as a side
In a large bowl mix together a few tablespoons lime juice, honey, and a drizzle of olive oil to make a light vinaigrette. Season with a pinch of salt and pepper. Toss with the cole slaw, and cilantro. Fold in the chopped pineapple and set aside. For a creamy slaw, add a few tablespoons sour cream.
Pre-heat the grill to 400F. Season the halibut with lime juice, olive oil, salt, pepper, cumin, chili powder, and coriander. Grill the fish until desired doneness, or if you’d like to oven roast, pop the fish in a preheated 350F oven and roast for about 10 minutes or until fish is opaque and flaky.
Steam the corn tortillas in a steamer, rice cooker, or microwave steamer. If you like your tortillas a little crispy, lightly pan fry in corn oil and drain on paper towels.
Layer two corn tortillas and fill with fish and top with cheese and pineapple slaw. Place on a platter and serve with your favorite condiments! Enjoy!