by Natalie Kahn, Valencia, CA
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 (2 tacos each)
Ingredients
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
Pesto:
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
Directions
- 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.
