Grilled Fish Tacos with Avocado Slaw

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Servings

These recipes were created from our passion for seafood, using Premier Catch’s tasty, wild-caught Pacific Halibut. We love to share them with our friends and family. From our kitchen to yours, here’s one of our favorites!

Author:

Declan Chapin

Image of Grilled Fish Tacos with Avocado Slaw

Ingredients

Grilled Halibut:

2x 8oz Wild Pacific Halibut
1 cup orange juice
1 lime juiced
1 tsp garlic powder
1 tsp onion powder
salt & pepper

Tacos:

Corn or flour tortillas
Sliced radish
Fresh chopped cilantro
Cotija cheese
Lime slices

Avocado Slaw

1 large avocado
2 tbsp mayo
2 tbsp sour cream
½ lime, juiced
1 clove minced garlic
1 tsbp chives
1 tbsp parsley
1 tsp dill
Milk or buttermilk to dilute
4-6 cups shredded cabbage
salt and pepper

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Directions

Thaw halibut and pat dry.
In a small bowl, combine orange juice, lime juice, garlic powder, onion powder, salt, & pepper.
Add halibut to a ziploc bag and pour orange juice marinade over. Allow it to marinade for 25-40 minutes.
Preheat the grill to medium-high heat.
Place the halibut on foil and grill the halibut for 10-12 minutes with a second piece of foil on top.
While the halibut cooks, add the avocado slaw ingredients (everything but the cabbage) to a blender or food processor and blend until smooth.
Toss the avocado sauce with the cabbage until well covered. Save any extra to dress the tacos.
Once the halibut is cooked, assemble the tacos on lightly toasted tortillas and add toppings.
Enjoy!