Golden State Fish Tacos
Photo: Leigh Beisch; Styling: Karen Shinto
Inspired by the farm-fresh avocados and lemons of California.
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
Directions
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.
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