Celebrate Taco Tuesday with this healthy and flavorful dish — Grilled Halibut Tacos with Salsa Verde Slaw. Salsa Verde is the perfect counter note to this mild fish.
The secret ingredient to these fish tacos is Salsa Verde. You can try it here. https://buenofoods.com/product/hatch-salsa-2/
If you like hot, jalapeño-based salsa, this has been the #1 consistent choice of taste testers and voters. Flame roasted jalapeño peppers, tomatoes, garlic and spices combine to inspire you to be well and do good! With its heat and brightness, it’s perfect for summer evenings of grilled fish or chicken, vegetables, nachos or a simple dipping sauce. You might need to bring out the beer to cool your taste buds!
Ingredients
- 4 cups purple cabbage shredded
- 1 ½ cups green cabbage shredded
- ½ tsp. salt
- ½ carrot julienned
- 1 cup BUENO® Salsa Verde
- 1 Tbsp. mayonnaise
- ½ cup white onion diced
- 2 Tbsp. cilantro chopped
- ½ tsp. garlic minced
- salt to taste
- 2 pounds Halibut
- salt to taste
- Pepper to taste
- 1 Tbsp. butter
- 1 doz. pkg. BUENO® Grandma's® 100 Calorie Tortillas
- 2 Tbsp. cilantro chopped
Servings: tacos
Units:
Instructions
Slaw Preparation
- Place shredded cabbage in plastic container.
- Toss with ½ tsp. salt.
- Cover and refrigerate 1 hour to draw out moisture.
- Remove from refrigerator. Drain cabbage and pat dry. Place in large bowl.
- Mix in carrots, salsa, mayonnaise, onions, cilantro and garlic. Salt to taste.
Halibut Preparation
- Preheat oiled grill to 350°F.
- Season fish with salt and pepper to taste.
- Grill fish uncovered for 15-20 minutes, turning halfway through.
- When fish is slightly firm to the touch, remove from grill.
- Cover with foil. Set aside.
- Once cool, flake fish into bite sized chunks.
Taco Assembly
- Lightly grill flour tortillas with butter.
- Assemble each taco with halibut and slaw. Top with chopped cilantro.
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