Serves 4
25 min
Halibut Fish Tacos with Guacamole Sauce
Recipe GLPRef9e66527415ef
Succulent grilled halibut steak served in warm flour tortillas with a creamy avocado-yogurt sauce infused with fresh lime and lemon, topped with crisp romaine lettuce, diced tomatoes, and sliced scallions. A light, fresh seafood meal ready in 25 minutes.
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Ingredients
4 Fresh halibut steaks or fillets, 6 to 8 ounces each
Extra-virgin olive oil
Salt
Black pepper
1 Fresh lime
3 Ripe Haas avocados, pitted and scooped
1 Fresh lemon
½ teaspoon Cayenne pepper
1 cup Plain yogurt
1 teaspoon Coarse salt
2 Plum tomatoes, seeded and chopped
2 Scallions, thinly sliced
1 Romaine lettuce heart, shredded
12 Soft flour tortillas, 6-inch
Directions
Heat a grill pan or outdoor grill to high heat. Brush halibut fillets lightly with extra-virgin olive oil to prevent sticking. Season both sides of the fish with salt and pepper. Place halibut on the grill and cook for 4 to 5 minutes on the first side until the flesh turns opaque. Flip the fillets carefully and cook for another 4 to 5 minutes until fully opaque throughout. Check doneness by inserting a fork—the fish should flake easily and reach an internal temperature of 145°F. Squeeze fresh lime juice over the cooked halibut and transfer to a serving plate. Use a fork to break the fish into large, bite-sized chunks.
While the halibut cooks, prepare the guacamole sauce. In a blender or food processor, combine the scooped avocado flesh, juice from the fresh lemon, cayenne pepper, plain yogurt, and coarse salt. Blend until the mixture reaches a smooth, creamy consistency. Pour the guacamole sauce into a bowl and fold in the seeded, diced plum tomatoes and thinly sliced scallions. Set the sauce aside.
When the halibut is done, warm the soft flour tortillas on the grill pan or grill for 30 seconds on each side to soften and lightly blister them, or heat them in a dry skillet. Shred the romaine lettuce heart into bite-sized pieces.
To assemble the tacos, place a warm tortilla on a plate and fill with a portion of the flaked halibut. Generously coat the fish with the guacamole sauce, then top with shredded romaine lettuce. Fold the tortilla and serve immediately. Repeat with remaining tortillas and ingredients to create 12 tacos total, serving 4 people with 3 tacos each.
