Serves 4 (2 tacos each)
Prep Time 10 minutes
Cook Time 10 minutes
Ingredients

Pesto:
1 bunch cilantro
1 bunch flat leaf parsley
1 jalapeño, minced
1/4 cup toasted Pepitas (pumpkin seeds)
1 clove garlic, minced
1/4 cup cotija cheese
1/4 cup extra-virgin olive oil
Salt and pepper, to taste

1 pound Alaska Halibut fillets
Olive oil
8 small (4-inch) corn tortillas
1/2 head red cabbage, finely shaved
1/4 cup cotija cheese
Garnish: Lime wedges

Directions

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.

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. 

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.


Recipe by Natalie Kahn, Valencia, CA

Cook’s tip: Alaska Halibut can also be sautéed, roasted or broiled, cooking just until opaque throughout.