Golden State Fish Tacos

Golden State Fish TacosRecipe
Photo: Leigh Beisch; Styling: Karen Shinto
Inspired by the farm-fresh avocados and lemons of California.
Makes 12 to 14


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1/4 teaspoon kosher salt
1/4 teaspoon pepper
Zest of 1 lemon
1 1/2 teaspoons ground coriander
1 1/2 pounds boned, skinned halibut fillets (1 in. thick), cut into 1 1/2-in. chunks
1 tablespoon olive oil
12 to 14 corn tortillas* (5 to 6 in.), warmed on grill
3 cups iceberg lettuce cut in fine shreds


Total: 1 Hour, 30 Minutes

1. Heat grill to high (450° to 550°). Mix seasonings in a small bowl. Put halibut on a rimmed baking sheet; coat with oil. Sprinkle with seasonings. Thread fish on 6 to 8 slender metal skewers. Oil cooking grate, using tongs and a wad of oiled paper towels.

2. Grill fish, covered, turning once, until just cooked through, 3 to 4 minutes total. Fill tortillas with lettuce, fish, and salad. Serve with yogurt sauce.

*If tortillas are very thin, buy double the amount and stack 2 per taco.

Note: Nutritional analysis is per taco with 1 tbsp. sauce.

Created date

August 2010

Nutritional Information

Calories 235
Caloriesfromfat 54 %
Protein 9.3 g
Fat 14 g
Satfat 2.3 g
Carbohydrate 18 g
Fiber 3.5 g
Sodium 190 mg
Cholesterol 24 mg