Grilled halibut tacos with fresh pineapple slaw

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  • Grilled Halibut Tacos with Fresh Pineapple Slaw
  • Grilled Halibut Tacos with Fresh Pineapple Slaw, Photo 2
Recipe type: Main Dish
Number of serving: 4 servings
Preparation time: 15 minutes
Cook time: 20 minutes
Ready in: 35 minutes
Difficulty: Very Easy


- 1-1/2 libra fresh Pacific Northwest Halibut (you can substitute with any firm and flaky white fish like Mahi Mahi, Ono or Cod)
- Olive oil
- Fresh lime juice (about 2 medium limes)
- Salt and pepper
- Cumin
- Chili powder (or chipotle chili powder)
- Ground coriander (optional)
- 1 package cole slaw mix (no dressing)
- 1 cup chopped fresh pineapple
- 1/4 cup chopped fresh cilantro
- 1 tablespoon honey
- Mexican Cheese (cotija, ranchero, or pepper jack)
- Your favorite salsa
- Fresh sliced avocados
- Sour Cream (optional)
- Corn tortillas (steamed)
-Mexican Rice as a side


Step 1:

In a large bowl mix together a few tablespoons lime juice, honey, and a drizzle of olive oil to make a light vinaigrette.

Step 2:

Season with a pinch of salt and pepper. Toss with the cole slaw, and cilantro. Fold in the chopped pineapple and set aside.

Step 3:

For a creamy slaw, add a few tablespoons sour cream. Pre-heat the grill to 400F. Season the halibut with lime juice, olive oil, salt, pepper, cumin, chili powder, and coriander.

Step 4:

Grill the fish until desired doneness, or if you’d like to oven roast, pop the fish in a preheated 350F oven and roast for about 10 minutes or until fish is opaque and flaky.

Step 5:

Steam the corn tortillas in a steamer, rice cooker, or microwave steamer. If you like your tortillas a little crispy, lightly pan fry in corn oil and drain on paper towels.

Step 6:

Layer two corn tortillas and fill with fish and top with cheese and pineapple slaw. Place on a platter and serve with your favorite condiments.

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