Take your taco game to the next level with these Cedar Planked Halibut Tacos, paired with a tangy and refreshing citrus slaw. The halibut is seasoned with a bold spice blend, grilled on a cedar plank for a smoky flavor, and then wrapped in warm tortillas. Topped with creamy avocado slices, fresh cilantro, and a crisp citrus slaw, these tacos are perfect for a light yet flavorful meal. Grilling the halibut on a cedar plank adds depth to the dish, making it perfect for summer cookouts or a special taco night with family and friends.
Ingredients:
Cedar Plank:
- One 15 x 6½-inch cedar plank (soaked in water for at least 1 hour)
Citrus Slaw:
- 2 cups of finely shredded Napa cabbage (also known as Chinese cabbage)
- ¼ cup chopped green onions
- ¼ cup of either light or traditional sour cream
- 2 tablespoons freshly squeezed lime juice
- ½ teaspoon salt
Tacos:
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 1½ pounds halibut fillet
- Twelve 8-inch flour or corn tortillas
- 1 large avocado, sliced (for serving)
- 2 tablespoons chopped cilantro (for serving)
Instructions:
- Prepare the Citrus Slaw: In a medium bowl, combine the shredded Napa cabbage, chopped green onions, sour cream, lime juice, and salt. Toss until the slaw is evenly coated. Set aside in the refrigerator while preparing the halibut to allow the flavors to meld.
- Season the Halibut: In a small bowl, mix the chili powder, cumin, black pepper, and salt. Pat the halibut fillet dry with paper towels and rub the spice mixture evenly over the fish, ensuring it is well coated.
- Grill the Halibut on the Cedar Plank: Preheat your grill to medium heat (about 375°F). Place the soaked cedar plank on the grill for 3-5 minutes, until it starts to smoke slightly. Carefully place the seasoned halibut on the cedar plank and grill for 12-15 minutes, or until the fish is opaque and flakes easily with a fork. The cedar plank will infuse the fish with a subtle smoky flavor, enhancing the overall dish.
- Warm the Tortillas: While the halibut is grilling, warm the tortillas by placing them directly on the grill for 30 seconds to 1 minute per side, or until they are slightly charred and pliable. You can also warm them in a dry skillet over medium heat.
- Assemble the Tacos: Once the halibut is cooked, remove it from the grill and flake it into bite-sized pieces. To assemble the tacos, place a generous portion of halibut in each tortilla. Top with a spoonful of citrus slaw, a few slices of avocado, and a sprinkle of chopped cilantro.
- Serve: Serve the tacos immediately with extra lime wedges on the side for a burst of citrus. Enjoy these flavorful tacos fresh off the grill, and don’t forget to savor the smoky cedar-infused halibut and refreshing slaw!
Conclusion:
These Cedar Planked Halibut Tacos with Citrus Slaw are a delicious fusion of smoky, spicy, and tangy flavors. The cedar plank grilling technique adds a subtle depth to the halibut, while the bright citrus slaw offers a refreshing contrast. Whether you prefer flour or corn tortillas, this dish is perfect for a light yet satisfying meal. The combination of textures from the tender fish, creamy avocado, and crisp slaw will make these tacos a hit at your next taco night or barbecue gathering.
Cedar Planked Halibut Tacos with Refreshing Citrus Slaw
Smoky cedar-planked halibut seasoned with chili andcumin, served in warm tortillas with a refreshing citrus slaw, avocado slices,and fresh cilantro.
Ingredients
Cedar Plank:
- One 15 x 6½-inch cedar plank soaked in water for at least 1 hour
Citrus Slaw:
- 2 cups of finely shredded Napa cabbage also known as Chinese cabbage
- ¼ cup chopped green onions
- ¼ cup of either light or traditional sour cream
- 2 tablespoons freshly squeezed lime juice
- ½ teaspoon salt
Tacos:
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 1½ pounds halibut fillet
- Twelve 8-inch flour or corn tortillas
- 1 large avocado sliced (for serving)
- 2 tablespoons chopped cilantro for serving
Instructions
- Prepare the Citrus Slaw: In a medium bowl, combine the shredded Napa cabbage, chopped green onions, sour cream, lime juice, and salt. Toss until the slaw is evenly coated. Set aside in the refrigerator while preparing the halibut to allow the flavors to meld.
- Season the Halibut: In a small bowl, mix the chili powder, cumin, black pepper, and salt. Pat the halibut fillet dry with paper towels and rub the spice mixture evenly over the fish, ensuring it is well coated.
- Grill the Halibut on the Cedar Plank: Preheat your grill to medium heat (about 375°F). Place the soaked cedar plank on the grill for 3-5 minutes, until it starts to smoke slightly. Carefully place the seasoned halibut on the cedar plank and grill for 12-15 minutes, or until the fish is opaque and flakes easily with a fork. The cedar plank will infuse the fish with a subtle smoky flavor, enhancing the overall dish.
- Warm the Tortillas: While the halibut is grilling, warm the tortillas by placing them directly on the grill for 30 seconds to 1 minute per side, or until they are slightly charred and pliable. You can also warm them in a dry skillet over medium heat.
- Assemble the Tacos: Once the halibut is cooked, remove it from the grill and flake it into bite-sized pieces. To assemble the tacos, place a generous portion of halibut in each tortilla. Top with a spoonful of citrus slaw, a few slices of avocado, and a sprinkle of chopped cilantro.
- Serve: Serve the tacos immediately with extra lime wedges on the side for a burst of citrus. Enjoy these flavorful tacos fresh off the grill, and don’t forget to savor the smoky cedar-infused halibut and refreshing slaw!