Soft Tacos with Halibut, Guacamole, and South American Slaw

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by: DaisyDoo






To grill the fish just right, so it is full of flavor and it doesn’t stick or break apart on the grate, requires a little finesse. The secrets to success aren’t 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

Nutrition Facts
Soft Tacos with Halibut, Guacamole, and South American Slaw

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
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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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