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
Servings:
Units:
Instructions
- 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.
Recipe Notes
Recipe by Natalie Kahn, Valencia, CA
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