Grilled Halibut Tacos with Mango Salsa

Grilled_Halibut_Tacos_with_Mango_SalsaThe summer season is grilling season. Most people would immediately think of grilling hamburgers, hot dogs, and chicken. (I’ve been grilling my own fair share of these). Fish might become an afterthought, but it doesn’t have to. Coldwater fish like halibut are a primary source of omega 3 fatty acids, which not only benefit your cardiovascular system and reduce bad cholesterol, but also promote good eye health.

Halibut is a good choice if you want to make grilled fish tacos. In this recipe, I cook it on the grill using aluminum foil and pair it with a homemade mango salsa. Mangos are high in vitamins A & C, antioxidants which may reduce the risk of cataracts and macular degeneration. Avocado, tomato, cilantro and lime juice are also full of these vitamins, but mostly Vitamin A. Lutein and zeaxanthin is yet another antioxidant duo that can be found in the cilantro, avocado and spinach in this recipe.

So put some fish on the grill this summer and surprise your friends and family with grilled Halibut tacos!

Grilled Halibut Tacos with Mango Salsa

Ingredients (serves 2):

  • 1 Halibut filet
  • A handful of spinach, shredded
  • 4 white corn tortillas
  • 4 avocado slices
  • Garlic powder
  • Sea salt
  • Pepper

Salsa:

  • ½ cup mango, diced
  • ¼ cup ted tomato, diced
  • 1 tbsp red onion, diced
  • 1 ½ tsp jalapeno, minced
  • ¼ tsp garlic. minced
  • 1 tbsp cilantro, chopped
  • 1 lime

Directions

  1. To make the salsa, combine the diced mango, tomato, red onion, and chopped cilantro in a small bowl. Add minced garlic and jalapeno. (Note: When removing seeds from jalapeno and mincing it, be sure to wear gloves). Stir in 2 tsp lime juice (Leave a little juice to sprinkle over the finished tacos). Set salsa aside.
  2. Prepare avocado slices and shredded spinach and set aside.
  3. Preheat grill on high for about 5 minutes.
  4. Season Halibut fillet with a couple shakes of salt, pepper and garlic powder. Place fillet on a large piece of aluminum foil and crinkle the edges together, over the fillet, to form a sealed packet.
  5. Reduce heat to medium and grill fillet for about 9-10 minutes, or until internal temperature of the fish reaches 130-135 degrees Fahrenheit.
  6. Spray 4 tortillas inside and out with coconut oil spray and layer tortillas on a plate with a paper towel in between each. Microwave tortillas for 30 seconds.
  7. Flake off fish and add extra seasoning if needed.
  8. Fill each tortilla with spinach, mango salsa, some Halibut, and an avocado slice. Sprinkle leftover lime juice over each taco and enjoy!