Tacos don’t get any better than grilled halibut tacos. To make these soft-shell tacos, I used halibut because it is a lean and mild white fish. When it grills, the filet can be easily cut into large flakes with a tender texture, which is great for tacos. Since it is a lean type of fish, it can be easily overcooked resulting in a dried-out quality.
To prevent overcooking and drying out, use plenty of oil to season the halibut. I like to mix paprika or New Mexico chili powder with salt, pepper, and olive oil in a bowl. Using my hands, I rub this mixture all over the filet just before grilling. I also use fresh herbs and onions while grilling it to keep it moist. A 4oz filet will cook very quickly so don’t leave it unattended. If you buy a filet that is not too thick (1/2-inch), it will be ready in less than 10 minutes. That is also another reason why I like to use halibut when making fish tacos. The cooking time is super fast. I am using a grill pan and grilling indoors. I believe grilling this fish in a grill pan helps to keep it moist instead of using an outdoor barbecue. It works every time.
Since I wanted the fish to be the star, I used corn tortillas and topped the tacos with shredded butter lettuce, fresh salsa, and squeezed a little bit of lime juice. That’s it! Simple, quick, and absolutely flavorful. When you bite in these tacos, you get a little bit of the smokiness from the New Mexico chili, onion, the tartness of the lime juice and of course the soft and tender fish. Don’t wait for taco Tuesday and make these tacos tonight.
Enjoy, from my kitchen to yours.
- 1 tsp New Mexico chili powder or paprika
- Kosher salt and fresh group pepper, a two-finger pinch of each
- 2-3 Tbsp Extra-Virgin Olive Oil
- 2 (4-oz) Halibut fillet
- 1 small sweet onion, peeled, small dice
- 2 Tbsp fresh Italian parsley, chopped
- 3 leaves butter lettuce, shredded
- Salsa Fresca (optional)
- Corn tortillas
- 1 lime, cut in wedges
- Using a grill pan, heat over medium-high heat. In a small bowl, combine chili powder, salt, pepper, and oil. Whisk well to combine. Pat dry halibut with a paper-towel and with your hands rub chili mixture over the fish fillets, place on grill pan, top with onion and parsley. Cook for 5-7 minutes on each side. Wait to flip until you see grill marks and the fish moves easily. If it sticks, wait a minute. Remove from heat, set on plate and let it rest for about 5-10 minutes.
- In the meantime, heat a griddle pan over medium heat to warm corn tortillas. Heat each tortilla about 3-5 minutes on each side until soft and pliable. Set on plate and assemble tacos.
- Using a fork, flake off halibut and place pieces of fish on top of each tortilla, top with shredded lettuce, salsa, and lime wedge. Serve immediately.