| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 pound piece halibut
- 2 tablespoons ancho chile powder
- Kosher salt and freshly ground black pepper
- 2 to 3 tablespoons olive oil
- Juice of 1/2 lime
- 1/2 head Napa or white cabbage, shredded
- 1/2 cup barely chopped fresh cilantro
- Kosher salt and freshly ground black pepper
- 8 to 12 white or yellow corn tortillas, warmed on the grill
- Vera Cruz Salsa, for serving, recipe follows
- 3 large plum tomatoes, cored and halved
- 2 jalapenos, stems removed
- Canola oil, for grilling
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1 small red onion, finely diced
- 1 cup manzanilla olives, pitted and halved
- 1 tablespoon capers, drained
- 1/4 cup extra-virgin Spanish olive oil
- 3 tablespoons red wine vinegar
- 1/4 cup chopped fresh cilantro
- 1 teaspoon dried Mexican oregano
- Juice of 1/2 lime
Instructions
- Heat a charcoal or gas grill to high for direct grilling. Sprinkle the halibut with the ancho powder, salt and pepper. Grill until golden brown and charred on both sides, and just cooked through, about 5 minutes per side. Remove to a cutting board and let rest 5 minutes.
- Using two forks, flake the halibut into large bite-size pieces and put in a large bowl. Pour over the olive oil and lime juice, and toss just to combine. Add the cabbage and cilantro and toss again.
- Serve the fish with the tortillas and Vera Cruz Salsa and let guests fill and wrap their own tacos.
- Heat a charcoal or gas grill to high for direct grilling. Toss the tomatoes and jalapenos with a few tablespoons of canola oil and season with salt and pepper. Grill both until charred on all sides and just soft. Remove from the grill and let cool slightly.
- Halve the tomatoes, remove the seeds and cut into small dice. Dice the jalapenos, including the skin and seeds. Put the tomatoes and jalapenos in a medium bowl. Add the onions, olives, capers, olive oil, vinegar, cilantro, oregano, and lime juice and season with salt and pepper. Let sit at room temperature for 30 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 447 |
| Total Fat | 26 g |
| Saturated Fat | 3 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 26 g |
| Cholesterol | 56 mg |
| Sodium | 829 mg |
Reviews
Delicious and easy
Excellent and simple! In keeping with Bobby Flay’s way, these are incredibly spicy. We will make these one of our regular recipes!
Tiffany, Midland, Texas
Tiffany, Midland, Texas
Delicious, and super easy. Did not make salsa, had some leftover homemade salsa I used. I did add some lime and olive oil to the cabbage so it was not so dry, and topped with cataja cheese. Heated corn tortillas on the grill, perfect finishing touch, restaurant quality!
Love it, used corn tortillas, toasted in a pan. I followed the recipe and used a Halibut steak, remove the bones after bbq’ing, its good to be King Flay ! Try the sweet potato fries with thyme, garlic, chili flakes, another great Flayed recipe !
Finally found a good piece of orange roughy and made the tacos. Followed the recipe pretty closely and it was delicious. Only change I made, I added a little EVOO, white vinegar, sugar, salt and dijon mustard to the cabbage for added flavor and it. The slaw was pretty dry, I used enough to bind it together. My husband and niece loved them.
This guy knows what he’s doing!! Flavors are unreal!! I could eat this meal allll day everyday
Awesome! Everyone absolutely loved it.
Loved it! Halibut was a perfect consistency for the tacos. It was easy to make as well. The salsa had just enough kick in it. Although, I did devein the jalapeños. The kiddos loved the tacos too; had empty plates at the end.
Made the fish taco’s last night. Great and I usually don’t care much for fish. I need to find a side to go along with the dish. Excellent