Get the Recipe: Grilled Blackened Halibut Tacos
During the summer months we fire up the grill at least once a week and my Grilled Blackened Halibut Tacos are a definite favorite! Let me just say, you need to add this meal to your Taco Tuesdays right away.
Ingredients
For the halibut:
- 12 ounces halibut , 2 fillets, patted dry
- cooking oil spray or neutral oil, vegetable or olive oil
- a drizzle Nature Nate’s® Honey
- 1 medium lime, quartered
For the blackened seasoning:
- 2 teaspoons smoked paprika
- 1 teaspoon fine sea salt, or to taste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ¼ teaspoon ground cumin
- ¼ teaspoon cayenne pepper, omit if you don't like it spicy
For the tacos:
- 4 small flour tortillas, or corn tortillas
- 3 cups Fresh Express® Heart of Romaine Lettuce or , roughly chopped
- ½ cup NatureSweet® Cherubs® Tomatoes or your favorite cherry tomatoes, halved
- ½ avocado, peeled, pitted, and diced
- 1 small handful Fresh Gourmet® Crispy Onions, optional
- 2 tablespoons cojita cheese, crumbled, or another cheese of your choice
- a drizzle of Litehouse® Jalapeno Ranch Dressing, optional
Optional Toppings:
- cilantro leaves, roughly chopped
- jalapenos, thinly sliced
Equipment
- Indoor or Outdoor Grill
Instructions
To grill the fish:
- Preheat the grill to 400 degrees.
- Season both sides of the fish liberally with the blackened seasoning. Carefully spray or grease the grill grate. (This is to ensure that the fish doesn’t stick to the grate.) Cook on both sides until golden brown and the fish flakes easily with a fork, for 5 to 10 minutes (depending on flame). Carefully flip only once with a fish spatula or a set of tongs. Drizzle the fish with a little honey and give it a squeeze of lime juice. Transfer to a plate.
To prepare the tacos:
- For the tortillas, you can warm them by either wrapping them in foil and placing on the top rack of your grill while you cook your fish. Or you can place them individually directly on the grill for a minute or two flipping on the other side and then placing in foil to keep them warm. If you place them on the grill, they will puff a little and brown just a bit.
- To assemble your tacos, flake the fish with a fork and then fill the tortillas with all of your favorite toppings. Serve and enjoy!
Serving: 2tacos, Calories: 514kcal, Carbohydrates: 46g, Protein: 42g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Cholesterol: 98mg, Sodium: 2517mg, Potassium: 1456mg, Fiber: 10g, Sugar: 5g, Vitamin A: 7711IU, Vitamin C: 26mg, Calcium: 257mg, Iron: 5mg