Golden State Fish Tacos

Golden State Fish Tacos
Photo: Leigh Beisch; Styling: Karen Shinto
Yields Makes 12 to 14 Total Time 1 hr 30 mins
Inspired by the farm-fresh avocados and lemons of California.

Ingredients

 1/4 teaspoon kosher salt
 1/4 teaspoon pepper
  Zest of 1 lemon
 1 1/2 teaspoons ground coriander
 1 1/2 pounds boned, skinned halibut fillets (1 in. thick), cut into 1 1/2-in. chunks
 1 tablespoon olive oil
 12 to 14 corn tortillas* (5 to 6 in.), warmed on grill
 3 cups iceberg lettuce cut in fine shreds
  Avocado and Salted Lemon Salad
  Yogurt Sauce
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories235
% Daily Value *
Total Fat 14g18%
Saturated Fat 2.3g12%
Cholesterol 24mg8%
Sodium 190mg9%
Total Carbohydrate 18g7%
Dietary Fiber 3.5g13%
Protein 9.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
1

Heat grill to high (450° to 550°). Mix seasonings in a small bowl. Put halibut on a rimmed baking sheet; coat with oil. Sprinkle with seasonings. Thread fish on 6 to 8 slender metal skewers. Oil cooking grate, using tongs and a wad of oiled paper towels.

Step 2
2

Grill fish, covered, turning once, until just cooked through, 3 to 4 minutes total. Fill tortillas with lettuce, fish, and salad. Serve with yogurt sauce.

Step 3
3

*If tortillas are very thin, buy double the amount and stack 2 per taco.

Step 4
4

Note: Nutritional analysis is per taco with 1 tbsp. sauce.

Ingredients

 1/4 teaspoon kosher salt
 1/4 teaspoon pepper
  Zest of 1 lemon
 1 1/2 teaspoons ground coriander
 1 1/2 pounds boned, skinned halibut fillets (1 in. thick), cut into 1 1/2-in. chunks
 1 tablespoon olive oil
 12 to 14 corn tortillas* (5 to 6 in.), warmed on grill
 3 cups iceberg lettuce cut in fine shreds
  Avocado and Salted Lemon Salad
  Yogurt Sauce
Golden State Fish Tacos
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