Soft Tacos with Halibut, Guacamole, and South American Slaw
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To grill the fish just right, so it is full of flavor and it doesnt stick or break apart on the grate, requires a little finesse. The secrets to success arent difficult, but they make a huge difference. For example, it seems so obvious to me now, but it took a griller in Baja to teach me about cutting slashes in a whole fish to help the marinade penetrate the flesh.
ingredients
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serves: 8
4 halibut fillets (about 8 ounces each and 3/4 inch thick)
Extra virgin olive oil
1 teaspoon pure chile powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 flour tortillas (8 inches)
SLAW:
8 ounces jicama, peeled and coarsely shredded
1 medium carrot, coarsely shredded
1 small red bell pepper, stem and seeds removed, thinly sliced
1 small red onion, halved lengthwise and thinly sliced crosswise
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1/2 teaspoon granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
GUACAMOLE:
2 large ripe Hass avocados, mashed
1 tablespoon finely chopped fresh cilantro
2 teaspoons fresh lime juice
2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Servings Per Recipe: 8
Amount per Serving
Calories: 332
- Total Fat: 14.7 g
- Saturated Fat: 2.5 g
- Trans Fat: 0 g
- Cholesterol: 55.6 mg
- Sodium: 655.9 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 6.5 g
- Sugars: 2.9 g
- Protein: 25.2 g
preparation
1. To make the slaw: In a medium bowl, toss to combine the slaw ingredients.
2. To make the guacamole: In a medium bowl, combine the guacamole ingredients and stir with a fork until thoroughly blended. Cover the surface with plastic wrap to prevent browning.
3. Lightly brush or spray the halibut all over with oil; season with the chile powder, salt, and pepper. Grill over Direct High heat until the halibut just begins to flake when you poke it with the tip of a knife, 6 to 8 minutes, turning once.
4. Remove from the grill and break into 1-inch pieces with a fork.
5. Heat the tortillas over Direct High heat for about 20 seconds per side. Wrap in a kitchen towel to keep warm. For each taco, layer a warm tortilla with fish, slaw, and guacamole. Roll up loosely. Serve warm.
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