GRILLED HALIBUT TACOS RECIPES

Name: Grilled Halibut Tacos
Yield: 4 2 tacos each
Ingredients: 1 lbs. of fresh halibut steaks; 1 tbsp. of Hy-Vee Select olive oil; 2 tbsp. of Hy-Vee taco seasoning; 0.5 c. of light sour cream, divided; 8 Hy-Vee corn tortillas; 1 avocado, peeled and chopped, divided; 1 (2.25 oz) can Hy-Vee sliced ripe olives, drained, divided; 0.5 c. of Hy-Vee salsa, divided

GRILLED HALIBUT TACOS | HY-VEE

Provided by Hy-Vee Test Kitchen

Yield 4 2 tacos each

Number Of Ingredients 8

Ingredients

1 lbs. of fresh halibut steaks
1 tbsp. of Hy-Vee Select olive oil
2 tbsp. of Hy-Vee taco seasoning
0.5 c. of light sour cream, divided
8 Hy-Vee corn tortillas
1 avocado, peeled and chopped, divided
1 (2.25 oz) can Hy-Vee sliced ripe olives, drained, divided
0.5 c. of Hy-Vee salsa, divided

Steps:

1. Preheat grill.
2. Brush halibut steaks with olive oil. Rub taco seasoning evenly over steaks.
3. Grill covered, 8 to 10 minutes, or until fish flakes easily, turning once.
4. Meanwhile, spread 1 tbsp sour cream over each tortilla.
5. Arrange chunks of halibut down the center of each tortilla. Top each with avocado, olive and salsa.

Nutrition Facts : Calories 460, FatContent 21g, SaturatedFatContent 3.5g, TransFatContent 0g, CholesterolContent 45mg, SodiumContent 620mg, CarbohydrateContent 40g, FiberContent 5g, SugarContent 3g, ProteinContent 29g

GRILLED HALIBUT TACOS WITH SALSA VERDE RECIPE: HOW TO MAKE IT

Grilled Halibut Tacos with Salsa Verde Recipe: How to Make It image

Roasting the vegetables for the salsa in these fish tacos intensifies the flavors and provides such a wonderful, smoky taste.—Michelle Anderson, Eagle, Idaho

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 18

Ingredients

1 pound tomatillos, husks removed
1 small sweet onion, cut into 1/2-inch slices
4 garlic cloves, unpeeled
1/2 cup fresh cilantro leaves
1 serrano pepper, seeded
1 tablespoon lime juice
Dash salt and pepper
TACOS:
1/4 cup lime juice
1/4 cup olive oil
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
2 pounds halibut steaks
8 corn tortillas (6 inches)
2-1/2 cups shredded cabbage

Steps:

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. For salsa, place the tomatillos, onion and garlic on a grilling grid; place on a grill rack. Grill, covered, over medium heat until tender and browned, turning frequently. Cool to room temperature., Remove skin from garlic. Transfer grilled vegetables to a food processor. Add the cilantro, serrano pepper, lime juice, salt and pepper. Cover and pulse until chunky. Refrigerate until serving., In a large resealable plastic bag, combine the lime juice, oil, salt, garlic powder, coriander, cumin and cayenne; add halibut. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Grill halibut, covered, over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork. Flake fish into 1-1/2 in. pieces; cool to room temperature., To serve, top tortillas with fish, cabbage and salsa.

Nutrition Facts : Calories 265 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 722mg sodium, CarbohydrateContent 21g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 27g protein. Diabetic Exchanges 3 lean meat

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