Grilled fish tacos.
Ingredients
- lime: 1 piece (juiced)
- olive oil: 0.25 cup
- cilantro: 0.25 cup (chopped)
- jalapeño pepper: 1 piece (diced)
- ground ancho Chili powder: 1 Tbsp
- ground cumin: 0.25 tsp
- salt and ground black pepper: (to taste)
- halibut fillets: 0.5 pound
- corn tortillas: 8 piece
- cabbage: 2 cups (to taste, shredded)
- salsa: 1 jar (8 ounce jar, to taste)
- pepper jack cheese: 1 cup (to taste, shredded)
- avocado: 1 piece (sliced, to taste)
Metric Conversion
Stages of cooking
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Stir lime juice, olive oil, cilantro, jalapeno, chile powder, cumin, salt, and pepper together in a large bowl or resealable zip-top bag. Add halibut and marinate for 20 to 25 minutes. Do not over-marinate, as lime juice will start to 'cook' the fish.
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Preheat an outdoor grill for medium heat and lightly oil the grate. Drain marinade; grill fillets for 5 minutes. Turn and cook until fish flakes easily with a fork, about 2 minutes more.
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Warm tortillas on the grill or stove. Divide halibut among tortillas and top with cabbage, salsa, pepper Jack cheese, and avocado.
