I love tacos! Any kind of tacos really. Just put a taco in front of me and I’ll probably eat it and enjoy every bite. But unfortunately, I try really hard to keep my calorie count in check, so if I’m going to indulge in my favorite food, I’m going to have to include something really healthy…like fish.

Fish tacos can be absolutely delicious, especially when they’re battered and deep-fried. However, for the sake of good health, I have created many different ways to enjoy grilled fish tacos. Halibut is a true Northwest favorite when it comes to fish. And he makes a fabulous fish taco to boot. Mix it with some tropical fruits and fresh coleslaw and you have a fantastic taco!

These fish tacos are simple, fresh, and so delicious that I bet you’ll make them once a week. If pineapple isn’t your favorite tropical fruit, feel free to substitute mango or papaya instead. These fruits complement the halibut beautifully and will make a lovely tasty substitution.

Get ready to party with these delicious Grilled Halibut Tacos and Pineapple Salad! Keep dinner simple… Enjoy the flavors of life!

for 4 people

Ingredients

1-1/2 lbs fresh Pacific Northwest halibut (you can substitute any firm, flaky white fish like mahi mahi, ono, or cod)

olive oil

Fresh lime juice (about 2 medium limes)
salt and pepper

Cumin

Chili powder (or chipotle chili powder)

Ground coriander (optional)

1 package cole slaw mix (no dressing)

1 cup chopped fresh pineapple

1/4 cup chopped fresh cilantro

1 tablespoon honey

Mexican cheese (cotija, ranchero or pepper jack)

Your favorite salsa (I love the green tomatillo salsa with fish tacos)

Fresh sliced ​​avocados

Sour cream (optional)

Corn tortillas (steamed)

Mexican rice as a garnish

Addresses

In a large bowl, whisk together a few tablespoons of lime juice, honey, and a drizzle of olive oil to make a light vinaigrette. Season with a pinch of salt and pepper. Toss with the coleslaw and cilantro. Add the chopped pineapple and reserve. For a creamy slaw, add a few tablespoons of sour cream.

Preheat grill to 400F. Season the halibut with lime juice, olive oil, salt, pepper, cumin, chili powder, and coriander. Grill fish to desired doneness, or if you want to oven roast, place fish in a preheated 350F oven and grill for about 10 minutes or until fish is opaque and flaky.

Steam the corn tortillas in a steamer, rice cooker, or microwave. If you like your tortillas a bit crispy, lightly fry them in corn oil and drain on paper towels. Layer two corn tortillas and fill with fish and top with cheese and pineapple salad. Place on a platter and serve with your favorite seasonings! Enjoy

For additional fresh and delicious recipes visit http://www.karistaskitchen.com