Grilled Fish Tacos with Roasted Chile and Avocado Salsa

Name: Grilled Fish Tacos with Roasted Chile and Avocado Salsa
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 poblano peppers; 1 jalapeño chile; 1/2 Hass avocado, peeled and pitted; 7 tablespoons olive oil; 3/4 cup chopped onion; 3/4 cup fresh cilantro leaves; 1 Juice of 1 lime; 1 1/4 teaspoons coarse salt; 1 pound halibut fillet; 1/2 teaspoon freshly ground white pepper; 8 fresh white or yellow corn tortillas; 4 ripe tomatoes, sliced into 8 slices total; 2 limes, halved, for serving

Recipe GLPR3cf8f487872c99

Mexican

Main Course

45 min

326 cal

Servings: 8

Grill

SNAP eligible

Tender grilled halibut tacos topped with a vibrant roasted poblano and jalapeño salsa combined with creamy avocado, fresh cilantro, and lime. Served on warm corn tortillas with fresh tomato slices and lime wedges. A light, flavorful Mexican-inspired meal that celebrates fresh fish and roasted chile flavors.

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Ingredients

2 poblano peppers

1 jalapeño chile

1/2 Hass avocado, peeled and pitted

7 tablespoons olive oil

3/4 cup chopped onion

3/4 cup fresh cilantro leaves

1 Juice of 1 lime

1 1/4 teaspoons coarse salt

1 pound halibut fillet

1/2 teaspoon freshly ground white pepper

8 fresh white or yellow corn tortillas

4 ripe tomatoes, sliced into 8 slices total

2 limes, halved, for serving

Directions

Preheat your grill to medium-high heat. Rub the poblano peppers and jalapeño chile lightly with 1 tablespoon of olive oil. Place them directly on the grill grates and cook, turning occasionally with tongs, for 8 to 10 minutes until the skins are charred and blistered on all sides.
Transfer the roasted peppers to a plastic bag or covered bowl and let them steam for 5 minutes to loosen the skins. Once cooled slightly, peel away and discard the charred skin, remove the seeds and stem, and chop the roasted pepper flesh into bite-sized pieces.
In a medium bowl, combine the roasted poblano pieces, jalapeño pieces, chopped onion, cilantro leaves, and avocado. Drizzle with 3 tablespoons of olive oil and the juice of 1 lime. Stir gently to combine, then season with 1 teaspoon of the coarse salt. Set the salsa aside.
Pat the halibut fillet dry with paper towels. Rub both sides evenly with the remaining 3 tablespoons of olive oil, then season generously with the remaining 1/4 teaspoon coarse salt and the white pepper.
Place the seasoned halibut on the grill and cook for 6 to 7 minutes per side, without moving it too often, until the fish reaches an internal temperature of 145°F at its thickest point and the flesh flakes easily with a fork. Transfer to a cutting board and break into bite-sized chunks.
Warm the corn tortillas according to package directions, keeping them wrapped in a clean kitchen towel to retain heat.
Assemble each taco by placing warm tortilla on a plate, adding a portion of grilled halibut, then topping with a generous spoonful of roasted chile and avocado salsa and a tomato slice. Serve immediately with lime halves for squeezing over the tacos.

Comments

Grocery List Plus Editorial Staff4

This recipe hits the Charlotte market well: poblano and jalapeño are reliable at any major chain, avocado and lime are cheap, and halibut is available year-round at Harris Teeter and Kroger seafood counters. The 45-minute claim is honest—roasting chiles and prepping salsa ingredients takes real time, though seasoned cooks will shave 10 minutes off. At $4–$5 per serving, the cost is driven by halibut; swapping grouper or mahi-mahi (both North Carolina catches) cuts this to $3 and works equally well. Corn tortillas, tomato, onion, and cilantro are staples everywhere, and the whole dish reheats poorly but comes together quickly enough for a weeknight if you buy pre-sliced vegetables and prep the salsa while fish grills.