Grilled Fish Tacos with Avocado Slaw
Rated 4.4 stars by 5 users
Servings
4
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!
Declan Chapin

Ingredients
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2x 8oz Wild Pacific Halibut
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1 cup orange juice
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1 lime juiced
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1 tsp garlic powder
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1 tsp onion powder
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salt & pepper
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Corn or flour tortillas
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Sliced radish
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Fresh chopped cilantro
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Cotija cheese
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Lime slices
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1 large avocado
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2 tbsp mayo
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2 tbsp sour cream
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½ lime, juiced
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1 clove minced garlic
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1 tsbp chives
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1 tbsp parsley
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1 tsp dill
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Milk or buttermilk to dilute
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4-6 cups shredded cabbage
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salt and pepper
Grilled Halibut:
Tacos:
Avocado Slaw
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!
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