Grilled fish and guacamole with extra lime and extra salt—all wrapped in a soft taco. Ready for Taco Any Day. I saw this halibut at the fish monger, and the recipe for these tacos wrote itself.
And I’d been thinking recently about my grill pan, which I’d tucked away in a drawer through the winter. It was warm here last week for a few days—a short taste of spring—but now it’s cold again. I suppose the brief heat wave prompted my craving for grilled fish. And for lots of lime, since limes go well with anything on the grill, right? Yes!
The fish is the star of this recipe, since the grilled preparation adds so much flavor. Halibut has white flesh with a mild, sweet taste that’s similar to that of tilapia. It's thicker and firmer than cod. Any white fish would certainly work in this recipe, since halibut can be expensive. Cod, tilapia, bass, grouper, snapper, branzino and others would be fine. Just go with one that you like, most importantly!
Halibut cooks quite quickly on the grill: about 5-6 minutes per side, until its flesh is opaque and flakes easily. I squeeze lime before and after grilling, along with salt before and after, as well. I added olive oil to my grill pan, and that was it—very easy to cook.
My guacamole has (more!) lime and salt, cilantro, red onion and my favorite, jalapeño. I throw in a whole, medium-sized jalapeño, seeds and all. But certainly omit the jalapeño or add solely the skin without the seeds. Or add more than one jalapeño!
Lastly, I use soft tacos because I prefer them. They fold better, they taste better with creamy ingredients like guacamole—they’re just better! I like corn or almond flour tacos—in the photo I used almond flour soft tacos. Absolutely delicious, and ready for Taco Any Day.
The necessary tool for this recipe is a grill pan. Enjoy, and leave a comment below if you try it, or tag me on INSTAGRAM if you post it!
Grilled fish and guacamole with extra lime and extra salt—all wrapped in a soft taco. Ready for Taco Any Day.
15 minutes
12 minutes
27 minutes
Step 1
Prepare the guacamole. Chop the avocados roughly, and add them to a medium bowl. Squeeze 1 lime over the avocados. Use a spoon or vegetable masher to mash the avocado. Add the cilantro, red onion, jalapeño and 1 tsp salt. Taste for salt and add another tsp to taste. Set aside.
Step 2
Prepare the fish. Squeeze another lime over the raw fish. Sprinkle with 1/2 tsp salt. Heat a grill pan over high heat. Add the avocado oil and spread it around. Once the pan is super hot, add the fish. Grill 5-6 minutes per side, until flesh is opaque and flakes easily. Remove from heat to a plate.
Step 3
Heat the tacos according to package instructions. Add guacamole and fish to each taco. Squeeze the final lime and 1 tsp salt over the tacos, and serve hot!
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