Grilled Fish Tacos with Pickled Onions and Salsa Roja
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
- Pickled Onions
- Salsa Roja
- 4 (6- to 8-ounce) halibut fillets
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 8 (6-inch) corn or flour tortillas
- Prepare Pickled Onions up to 1 day ahead. Cover and refrigerate until ready to serve. Prepare Salsa Roja, and set aside.
- Lightly brush halibut fillets on both sides with oil. Season evenly with salt and pepper to taste. Grill, covered with grill lid, over high heat 8 to 10 minutes or until fish is barely opaque in the center, turning once. Transfer to a medium bowl, and break into pieces with a fork.
- Heat tortillas on the grill 20 to 30 seconds per side. Arrange fish in the center of each tortilla, and top with onions and salsa. Wrap loosely, and serve warm.
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