Cedar-Planked Halibut Tacos with Citrus Slaw

Yield: 6 servings (serving size: 2 tacos)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 449
  • Calories from fat: 20%
  • Fat: 9.8g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.8g
  • Protein: 34.1g
  • Carbohydrate: 55g
  • Fiber: 1.4g
  • Cholesterol: 40mg
  • Iron: 3.6mg
  • Sodium: 888mg
  • Calcium: 298mg


  • Plank:
  • 1 (15 x 6 1/2 x 3/8-inch) cedar grilling plank
  • Slaw:
  • 1/2 teaspoon salt
  • 2 cups shredded napa (Chinese) cabbage
  • 1 cup gourmet salad greens
  • 2/3 cup chopped green onions
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons fresh lime juice
  • Tacos:
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 (1 1/2 pound) halibut fillet
  • 12 (8-inch) flour tortillas


  1. To prepare plank, immerse and soak plank in water 1 hour; drain.
  2. Prepare grill, heating one side to medium and one side to high heat.
  3. To prepare slaw, combine 1/2 teaspoon salt, shredded cabbage, salad greens, onions, sour cream, and lime juice; toss well to coat. Chill.
  4. To prepare tacos, combine chili powder, black pepper, and 1/4 teaspoon salt in a small bowl. Sprinkle chili powder mixture over fish. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to medium heat. Place fish on charred side of plank. Cover and grill 18 minutes or until fish flakes easily when tested with a fork.
  5. Warm tortillas according to package directions. Break fish into chunks, and place about 2 ounces fish on each tortilla. Top each taco with 1/4 cup slaw; fold tortillas in half.
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