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Grilled Halibut Tacos with Cilantro Pesto

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Recipe by Natalie Kahn, Valencia, CA; courtesy of Alaska Seafood Marketing Institute

Nutrients per serving: 424calories, 22.5g total fat, 5g saturated fat, 42% calories from fat, 92mg cholesterol, 30g protein, 26g carbohydrate, 5g fiber, 243mg sodium, 166.5mg calcium and 940mg omega-3 fatty acids

Yield: Serves 4 (2 tacos each)
Total Time: 20 min
Prep: 10 min
Cook: 10 min
Additional:
Ingredients
1 bunch cilantro
1 bunch flat leaf parsley
1 jalapeño pepper, minced
1/4 cup toasted Pepitas (pumpkin seeds; optional)
1 clove garlic, minced
1/4 cup cotija cheese (or any mild, fresh Mexican cheese or Greek-style feta)
1/4 cup organic extra-virgin olive oil
Salt and pepper, to taste
1 pound Alaskan halibut fillets (three 6 oz portions or four 4 oz portions)
Organic extra-virgin olive oil
8 small (4-inch) corn tortillas
1/2 head red cabbage, finely shaved
1/4 cup cotija cheese (or any mild, fresh Mexican cheese or Greek-style feta)
Lime wedges for garnish
Preparation
1.  
Combine all pesto ingredients in a blender or food processor; blend. Drizzle in more olive oil or water, if needed, until you get a salsa-like consistency. Season to taste with salt and pepper; set aside.
2.  
Heat grill to medium-high heat (400°F). Brush Alaska Halibut and grill surface with oil; grill 5 to 7 inches from heat about 8 minutes, turning once during cooking. Cook just until fish is opaque throughout. Season with salt and pepper.
3.  
To assemble tacos: Char tortillas on grill or grill pan. Top each taco with a big pinch of shaved red cabbage. Break halibut into chunks and distribute evenly between tortillas. Top with a generous spoonful of pesto, a sprinkle of extra cojita cheese, and a lime wedge.
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