Grilled Halibut Tacos with Charred Corn Salsa
Tender, flaky halibut paired with vibrant grilled corn salsa creates the best, easy-to-make halibut tacos bursting with flavor and freshness.
Servings: 16 tacos
Calories: 161kcal
Equipment
Ingredients
Charred Corn Salsa
- 2 medium ears of corn, shucked (about 1 ¼ cups corn off the cob)
- 1 jalapeño
- 2 teaspoon olive oil, divided
- ¾ cup cherry tomatoes, quartered
- ¼ cup red onion, finely diced
- 2 tablespoon fresh cilantro, finely chopped
- 1 ½ tablespoon fresh lime juice (about 1 lime)
- 1 teaspoon fresh lime zest
- ¼ teaspoon salt
Grilled Halibut:
- 2 halibut filets, skin-on (about 6 oz each)
- ½ teaspoon salt
- ½ cup chipotle sauce (about ½ can)
Other Ingredients:
- 16 corn tortillas, warmed just before serving
- 2 large avocados, sliced
- lime wedges, for serving
- chopped cilantro (optional, for garnish)
Instructions
Charred Corn Salsa:
- Preheat grill to 350°F. Rub 1 teaspoon of olive oil on the ears of corn and jalapeño.
- Place the corn and jalapeño on the hot grill. Grill until all sides are lightly charred, about 5-7 minutes total. Flip the corn and jalapeño about every 1-2 minutes to cook all sides.
- Remove the corn and jalapeño from the grill and let them cool until they are cool enough to handle.
- Cut the corn off the cob and finely dice the jalapeño. Add corn and jalapeño to a medium bowl.
- Add the remaining salsa ingredients to the bowl and stir to combine. Cover and refrigerate for at least 1 hour before serving. Stir it again just before serving.
Grilled Halibut:
- Pat halibut filets dry with paper towels. Sprinkle salt over the filets.
- Spread the chipotle sauce evenly over the filets. Refrigerate for 30 minutes before cooking.
- While the fish is marinating, preheat the grill to 350°F (unless it's still on from the corn).
- Place the fish directly on the grill, skin side-down, away from the flames to cook it with indirect heat.
- Grill for 13-15 minutes or until the internal temperature reaches 135-140°F. The cooking time will depend on the thickness of the fish.
- Remove the fish from the grill. The skin might stay on the grill grates and that's ok! You can remove it later.
- Break the fish up into large chunks and remove any bones.
Assembly:
- Divide fish among warm corn tortillas. Add avocado slices next to the fish. Top with corn salsa and serve with lime wedges. Garnish with cilantro if desired. Enjoy!
Notes
- This recipe can be used with just about any white fish. Rockfish, cod, mahi mahi, etc. will all work! For the best fish tacos, I suggest using a fish that will flake easily.
- If you can't find chipotle sauce, you can also take the sauce out of a can of chipotle peppers in adobo sauce.
- Corn tortillas are my favorite for tacos. But, you can also use flour tortillas or your favorite type of tortilla.
- If you don't have time to make the corn salsa, you can use your favorite salsa and/or taco toppings. The fish pairs well with many different toppings!
- Cooking the fish with indirect heat helps retain moisture and helps avoid spots of albumin forming on the surface of the fish (you know, the white gunk that happens when you cook fish too fast).
Nutrition
Calories: 161kcal | Carbohydrates: 19g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 168mg | Potassium: 408mg | Fiber: 5g | Sugar: 2g | Vitamin A: 154IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 1mg
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