Best 3 Charred Alaska Halibut Tacos With Cilantro Pesto Recipes

**Dive into the tantalizing world of charred Alaska halibut tacos, where succulent fish meets vibrant flavors in a symphony of culinary delight. As you embark on this culinary journey, you'll discover three extraordinary recipes that showcase the versatility and exquisite taste of this Alaskan delicacy. From the classic Charred Alaska Halibut Tacos with Cilantro Pesto to the tantalizing Beer-Battered Halibut Tacos with Avocado Cream Sauce, each recipe promises a unique taste sensation.**

**In the Charred Alaska Halibut Tacos with Cilantro Pesto, the fish is expertly charred to perfection, delivering a smoky, slightly crispy exterior that yields to a tender, flaky interior. The vibrant cilantro pesto adds a herbaceous freshness, while the pickled red onions and creamy avocado slices provide a delightful contrast in texture and flavor. As you take a bite, the combination of charred fish, tangy pesto, and crisp vegetables creates an explosion of flavors that will leave you craving more.**

**The Beer-Battered Halibut Tacos with Avocado Cream Sauce offer a delightful twist on the classic fish taco. The halibut is coated in a light, crispy beer batter and fried until golden brown, resulting in a satisfying crunch with every bite. The avocado cream sauce adds a rich, creamy texture and a subtle avocado flavor that complements the crispy fish perfectly.**

**Lastly, the Grilled Alaska Halibut Tacos with Mango Salsa present a tropical twist on this beloved dish. The halibut is grilled to perfection, delivering a slightly charred exterior and a tender, flaky interior. The mango salsa, made with fresh, ripe mangoes, red onions, and cilantro, adds a burst of sweetness and tang that pairs beautifully with the grilled fish. A drizzle of lime crema adds a touch of acidity and creaminess, bringing all the flavors together in perfect harmony.**

Check out the recipes below so you can choose the best recipe for yourself!

CHARRED ALASKA HALIBUT TACOS WITH CILANTRO PESTO

Charred Alaska Halibut Tacos with Cilantro Pesto image

Pesto isn't just for pasta! This zesty cilantro and parsley pesto is a mouthwatering accompaniment to grilled halibut tacos. Gluten free recipe courtesy Natalie Kahn of Valencia, California.

Categories Fish Tacos

Time 20m

Number Of Ingredients 14

Ingredients

1 bunch cilantro
1 bunch flat leaf parsley
1 jalapeño, minced
1/4 cup toasted Pepitas (pumpkin seeds)
1 clove garlic, minced
1/4 cup cotija cheese
1/4 cup extra-virgin olive oil
Salt and pepper, to taste
1 pound Alaska Halibut fillets
Olive oil
8 small (4-inch) corn tortillas
1/2 head red cabbage, finely shaved
1/4 cup cotija cheese
Lime wedges, for garnish

Steps:

Combine all pesto ingredients in a blender or food processor and blend. Drizzle in more olive oil or water, if needed, until you get a salsa-like consistency. Season to taste with salt and pepper; set aside.
Heat grill to medium-high heat (400F). Brush Alaska halibut and grill surface with oil; grill 5-7 inches from heat for about 8 minutes, turning once during cooking. Cook just until fish is opaque throughout. Season with salt and pepper.
Char tortillas on grill or grill pan. Top each taco with a big pinch of shaved red cabbage. Break halibut into chunks and distribute evenly between tortillas. Top with a generous spoonful of pesto, a sprinkle of extra cotija cheese, and a lime wedge. Cook's tip: Alaska halibut can also be sautéed, roasted or broiled, cooking just until opaque throughout.

Nutrition Facts : Calories 424

HALIBUT FISH TACOS WITH CILANTRO SAVOY SLAW

Halibut Fish Tacos with Cilantro Savoy Slaw image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 limes
2 cloves garlic, quartered
1 small bunch cilantro, leaves and tender stems (about 2 cups packed)
1 small bunch cilantro, leaves and tender stems (about 2 cups packed)
1 bunch scallions, half coarsely chopped and half finely chopped
1 1/2 teaspoons ground cumin
Kosher salt
1/4 cup extra-virgin olive oil
1 pound skinless halibut fillets, cut into 1-inch chunks
4 cups packed finely shredded savoy cabbage (about 8 ounces)
2/3 cup sour cream
8 to 12 corn tortillas, warmed
Prepared salsa verde, for serving

Steps:

Finely grate the zest of one of the limes and add it to the bowl of a mini food processor. Squeeze in the juice of the lime and add the garlic, cilantro, coarsely chopped scallions, cumin and 1 teaspoon salt and pulse until roughly chopped. Add 2 tablespoons of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.
Toss the halibut in a bowl with all but 1 tablespoon of the sauce and let marinate for 10 to 15 minutes while you prepare the cabbage and the sour cream.
In a large bowl, toss the remaining 1 tablespoon cilantro sauce with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil and 1/2 teaspoon kosher salt. In a small bowl, stir together the sour cream, the juice of the remaining lime and a pinch of salt.
Heat a large nonstick skillet over medium-high heat. Add half of the remaining 1 tablespoon olive oil. Add about half of the fish, so the pieces are in a single layer, and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes. Transfer the fish to a plate and cook the remaining fish with the remaining oil. Divide the fish among the tortillas and top with cabbage. Serve with the sour cream and salsa verde on the side.

CHARRED ALASKA HALIBUT TACOS WITH CILANTRO PESTO

Charred Alaska Halibut Tacos with Cilantro Pesto image

Yield 4

Number Of Ingredients 15

Ingredients

Pesto:
1 bunch 1 bunch cilantro
1 bunch 1 bunch flat leaf parsley
1 1 jalapeo, minced
1/4 cup 1/4 cup toasted Pepitas (pumpkin seeds)
1 clove 1 clove garlic, minced
1/4 cup 1/4 cup cotija cheese
1/4 cup 1/4 cup extra virgin olive oil
Salt and pepper, to taste
1 pound 1 pound Alaska Halibut fillets
olive oil
8 8 small (4-inch) corn tortillas
1/2 1/2 head red cabbage, finely shaved
1/4 cup 1/4 cup cotija cheese
Garnish: Lime wedges

Steps:

Combine all pesto ingredients in a blender or food processor; blend. Drizzle in more olive oil or water, if needed, until you get a
salsa-like consistency. Season to taste with salt and pepper; set aside.
Heat grill to medium-high heat (400F). Brush Alaska Halibut and grill surface with oil; grill 5 to 7 inches from heat about 8 minutes,
turning once during cooking. Cook just until fish is opaque throughout. Season with salt and pepper.
To assemble tacos: Char tortillas on grill or grill pan. Top each taco with a big pinch of shaved red cabbage. Break halibut into chunks
and distribute evenly between tortillas. Top with a generous spoonful of pesto, a sprinkle of extra cojita cheese, and a lime wedge.
Cooks tip: Alaska Halibut can also be sauted, roasted or broiled, cooking just until opaque throughout.

Tips:

Choose the freshest halibut possible. Look for fish that is firm to the touch and has a mild, sweet smell. Avoid fish that is slimy or has a strong odor.
Char the halibut until it is cooked through but still moist. This will give the fish a delicious smoky flavor. You can char the halibut on a grill, in a grill pan, or under a broiler.
Make the cilantro pesto ahead of time. This will allow the flavors to meld and develop. You can store the pesto in the refrigerator for up to 3 days.
Serve the tacos immediately with your favorite toppings. Some popular toppings include shredded cabbage, diced tomatoes, sliced avocado, and sour cream.

Conclusion:

These charred Alaska halibut tacos with cilantro pesto are a delicious and easy way to enjoy this sustainable seafood. The fish is cooked to perfection and the pesto adds a bright, herbaceous flavor. These tacos are sure to be a hit at your next party or gathering.