Charred Alaska Halibut Tacos with Cilantro Pesto

Name: Charred Alaska Halibut Tacos with Cilantro Pesto
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
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; 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

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by Natalie Kahn, Valencia, CA

Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 (2 tacos each)

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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.