Charred Alaska Halibut Tacos with Cilantro Pesto

by Natalie Kahn, Valencia, CA
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 (2 tacos each)
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1 pound Alaska Halibut fillets

Olive oil

8 small (4-inch) corn tortillas

½ head red cabbage, finely shaved

1/4 cup cotija cheese

Garnish: Lime wedges


1 bunch cilantro

1 bunch flat leaf parsley

1 jalapeno, minced

¼ cup toasted Pepitas (pumpkin seeds)

1 clove garlic, minced

¼ cup cotija cheese

¼ cup extra-virgin olive oil

Salt and pepper, to taste


  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.

Cook’s Note

Alaska Halibut can also be sauteed, roasted or broiled, cooking just until opaque throughout.

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