Charred Alaska Halibut Tacos with Cilantro Pesto

  • Yield : 4 (2 tacos each)
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
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  • 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
  • Garnish: Lime wedges
  • 1 bunch cilantro
  • 1 bunch flat leaf parsley
  • 1 jalapeno, 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


Step 1

Combine all pesto ingredients in a blender or food processor; 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. Heat grill to medium-high heat (400°F). Brush halibut and grill surface with oil; grill 5 to 7 inches from heat about 8 minutes, turning once during cooking. Cook just until fish is opaque throughout. Season with salt and pepper. To 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.

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