Print This Recipe

Print
Grilled Fish Tacos

Grilled Fish Tacos

These light and refreshing tacos showcase the natural flavors and textures of herbs and vegetables.

Whole Living, January/February 2011 http://www.marthastewart.com/130308/grilled-fish-tacos
0
Rated
(0)
  • Yield Serves 4

Ingredients

    • 4 halibut fillets (5 ounces each), skin removed
    • 2 tablespoons extra-virgin olive oil
    • Coarse salt and ground pepper
    • 12 corn tortillas
    • 2 cups finely shredded green cabbage
    • 4 radishes, thinly sliced
    • 1 cup fresh cilantro
    • 3 scallions, thinly sliced
    • 1/2 cup 2 percent Greek yogurt
    • 1 lime, cut into wedges

Directions

  1. Rub fillets with olive oil and season both sides with salt and pepper. Heat a grill pan over medium-high heat. Grill fish, flipping once, until cooked through, about 4 minutes per side. Flake fish into large pieces, discarding any bones.
  2. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, radishes, cilantro, and scallions. Season with salt. Serve with yogurt and lime wedges.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.