Best 11 Tacos De Mero Halibut Tacos Recipes

HALIBUT FISH TACOS WITH CILANTRO SAVOY SLAW

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

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 (400°F). Brush 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 cotija cheese, and a lime wedge.

HALIBUT FISH TACOS

Steps:

• Stir lime juice, olive oil, cilantro, jalapeno, chile powder, cumin, salt, and pepper together in a large bowl or resealable zip-top bag. Add halibut and marinate for 20 to 25 minutes. Do not over-marinate, as lime juice will start to 'cook' the fish.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Drain marinade; grill fillets for 5 minutes. Turn and cook until fish flakes easily with a fork, about 2 minutes more.
• Warm tortillas on the grill or stove. Divide halibut among tortillas and top with cabbage, salsa, pepper Jack cheese, and avocado.

TACOS DE MERO: HALIBUT TACOS

Steps:

• To make Creamy Avacado Sauce:.
• Mix all of the ingredients together in a medium bowl (for a chunkier sauce) or place in a blender and blend until smooth.
• To make Tacos:.
• Spray a grill with cooking spray and heat over medium heat.
• Season the fillets with lemon pepper and cook for approximately 15 minutes, turning once. Fillets should be white throughout and flaky but not overcooked.
• Place 1/4 lb. halibut over 3 (slightly stacked) heated tortillas.
• Add 1/4 cup cabbage and top with 1/4 cup creamy avocado sauce.
• Repeat the process for the remainder of the ingredients.
• Top with your favorite salsa.

COFFEE-RUBBED FISH TACOS

Steps:

• For the avocado-lime sauce: In a blender on low speed, mix the avocado, lime juice, 2 tablespoons water, sour cream, hot sauce and some salt. Blend until smooth. Set aside.
• For the fish tacos: In a shallow bowl, mix the coriander, cumin, chili powder, garlic powder, salt, coffee, brown sugar and cornmeal until well combined. In another shallow bowl, whisk the eggs and hot sauce together.
• Shred the cabbage as finely as possible, and slice the radishes as thinly as possible. Set aside.
• Pour the oil into a large saute pan and heat over medium-high heat.
• Cut the fish into 12 sticks, approximately 3 ounces each. Roll each piece of fish in the egg mixture and then coat well in the cornmeal mixture.
• In batches, place the breaded fish into the hot oil, taking care not to overcrowd the pan. Brown the fish on each side, approximately 1 minute per side. Drain on paper towels, sprinkling the fish with a little salt as it comes out of the pan.
• In a separate saute pan, heat the tortillas over high heat to brown slightly.
• Place a piece of fish on each tortilla, and top with shredded cabbage, avocado sauce and radish slices.

HALIBUT FISH TACOS WITH GUACAMOLE SAUCE

Steps:

• Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle halibut with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to your taste. Roll lime on the counter top to get juices flowing. Also, any under ripe citrus may be placed in a microwave oven for 10 seconds at high setting to induce the juices to flow. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.
• While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve.
• When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!

ENSENADA-STYLE FISH TACOS

Steps:

• For the batter: Mix the flour, mustard, oregano, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Gradually add the beer while whisking; the beer will make your batter crispier and more airy. Whisk until combined, then set the batter aside.
• For the cod: In a large deep skillet over medium heat, add enough oil to cover 1 inch of the skillet and heat until the oil reaches 350 degrees F.
• On a large plate, combine the flour and 1 teaspoon salt. Season the fish strips with salt and pepper. Coat the fish in the flour mixture, then dip them into the beer batter. Fry in batches in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to a rack for the excess oil to drain.
• For the Brussels sprouts slaw: In a bowl, add the olive oil, vinegar, chili oil, oregano and sugar and whisk to combine. Add the Brussels sprouts and toss to coat. Season with salt and pepper.
• For the tacos: Heat the tortillas directly over a gas burner until charred in spots but still pliable. Make the tacos with the warm tortillas and fish, then top with the crema, Brussels sprouts slaw, salsa, red onions and jalapeno.

CODY'S HALIBUT TACOS

Steps:

• Flake the cooked halibut into a skillet. Add the 2 tablespoons of salsa, taco seasoning and cumin, and gently stir til combined and hot. Squeeze the juice of of 1 lime over the fish, and spoon the fish mixture into a warmed tortilla (corn or flour-your choice). Top with lettuce, grated cheese and additional salsa. Add any additional toppings you enjoy!

HALIBUT FISH TACOS WITH GUACAMOLE SAUCE

Steps:

• Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill.
• Drizzle halibut with olive oil to keep fish from sticking to the grill pan or grill.
• Season fish with salt and pepper, to your taste.
• Roll lime on the counter top to get juices flowing.
• Grill fish 4 to 5 minutes on each side or until opaque.
• Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill.
• Flake fish into large chunks with a fork.
• While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt.
• Process guacamole sauce until smooth.
• Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions.
• Shred lettuce and reserve.
• When fish comes off the grill pan or grill, blister and heat soft taco wraps.
• To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce.
• Top with shredded lettuce, fold tacos over and eat!
• Enjoy!

HALIBUT AVOCADO TACOS

Steps:

• Steam the halibut, meanwhile mix all the salsa ingredients together in a bowl and set aside.
• In another bowl, mix the corn relish ingredients together and set aside.
• Warm the tortillas on a grill or in a pan.
• When warm, place the tortillas on a plate and top with the fish, salsa and any garnishes like lettuce or cheese that you enjoy.
• Serve with corn relish on the side.

HALIBUT SOFT TACOS

Steps:

• In a small bowl, combine the mango, avocado, onion, jalapeno, cilantro, 2 teaspoons oil, lemon juice and honey; set aside. Brush halibut with remaining oil; sprinkle with salt and pepper. , Grill halibut on greased rack, covered, over high heat or broil 3-4 in. from the heat until fish flakes easily with a fork, 3-5 minutes on each side., Place lettuce leaves on tortillas; top with fish and mango mixture. Drizzle with chili sauce.