Serves 8
45 min
Grilled Fish Tacos with Roasted Chile and Avocado Salsa
Recipe GLPR3cf8f487872c99
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.
