Grilled Fish Tacos


Light yet filling, flaky grilled halibut fillets are tucked into corn tortillas and topped with crunchy vegetables and fresh herbs.


  • 4 halibut fillets (5 ounces each), skin removed

  • 2 tablespoons extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • 12 corn tortillas

  • 2 cups finely shredded green cabbage

  • 4 radishes, thinly sliced

  • 1 cup fresh cilantro

  • 3 scallions, thinly sliced

  • ½ cup 2-percent Greek yogurt

  • 1 lime, cut into wedges


  1. Rub fillets with oil and season both sides with salt and pepper. Heat a grill pan over medium-high. 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.

    grilled fish tacos
    Raymond Hom
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