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Grilled Fish Tacos

These light and refreshing tacos showcase the natural flavors and textures of herbs and vegetables.

  • Servings: 4
Grilled Fish Tacos

Source: Whole Living, January/February 2011


  • 4 halibut fillets (5 ounces each), skin removed
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 12 corn tortillas
  • 2 cups finely shredded green cabbage
  • 4 radishes, thinly sliced
  • 1 cup fresh cilantro
  • 3 scallions, thinly sliced
  • 1/2 cup 2 percent Greek yogurt
  • 1 lime, cut into wedges


  1. Rub fillets with olive oil and season both sides with salt and pepper. Heat a grill pan over medium-high heat. Grill fish, flipping once, until cooked through, about 4 minutes per side. Flake fish into large pieces, discarding any bones.

  2. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, radishes, cilantro, and scallions. Season with salt. Serve with yogurt and lime wedges.

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