Entree: United States – Alaska Cuisine – Halibut Tacos

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 10 min

Additional 15 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) halibut fillets, skin removed, cut into 12 pieces (approx. 5 1/4 oz (150 g) per 3 pieces)
- 3 tbsp (45 ml) olive oil, divided
- 2 tbsp (30 ml) fresh lime juice, plus lime wedges for serving
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) ground cumin
- 1/3 cup (45 g) fine cornmeal (for light crust)
- 12 small (6-inch (15.2 cm)) corn tortillas
- 4 cups (300 g) green cabbage, thinly sliced
- 1 large carrot, peeled and shredded (about 3/4 cup (75 g))
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) apple cider vinegar
- 1 tsp (4 g) sugar
- 1 small red onion, thinly sliced
- 1/2 cup (120 ml) mayonnaise
- 1/4 cup (60 ml) sour cream
- 1–2 tbsp (15–30 ml) sriracha or other hot sauce, to taste
- 1 tsp (5 ml) lime zest (from about 1 lime)
- 1/4 tsp (1 g) salt for aioli
- 2 tbsp (30 ml) butter or oil for warming tortillas
- Optional: 1 cup (165 g) grilled corn kernels (fresh or thawed frozen) for serving

Show original ingredient measurements

- 2 lb (900 g) halibut fillets, skin removed, cut into 12 pieces (approx. 150 g per 3 pieces)
- 3 tbsp (45 ml) olive oil, divided
- 2 tbsp (30 ml) fresh lime juice, plus lime wedges for serving
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) ground cumin
- 1/3 cup (45 g) fine cornmeal (for light crust)
- 12 small (6-inch) corn tortillas
- 4 cups (300 g) green cabbage, thinly sliced
- 1 large carrot, peeled and shredded (about 3/4 cup / 75 g)
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) apple cider vinegar
- 1 tsp (4 g) sugar
- 1 small red onion, thinly sliced
- 1/2 cup (120 ml) mayonnaise
- 1/4 cup (60 ml) sour cream
- 1–2 tbsp (15–30 ml) sriracha or other hot sauce, to taste
- 1 tsp (5 ml) lime zest (from about 1 lime)
- 1/4 tsp (1 g) salt for aioli
- 2 tbsp (30 ml) butter or oil for warming tortillas
- Optional: 1 cup (165 g) grilled corn kernels (fresh or thawed frozen) for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Grilled Alaskan halibut served in warm corn tortillas with a crunchy cabbage slaw, quick-pickled red onion, and a spicy lime aioli for a bright, coastal main course.

Regional Notes:
This Alaskan version highlights firm, mild halibut—grilled to hold its texture—and pairs it with a crisp cabbage slaw and spicy aioli commonly used in Alaska taco preparations. It emphasizes simple, high-quality seafood and straightforward grilling rather than heavy battering used in some other regional taco styles.

1. Make the quick-pickled onions: place sliced red onion in a bowl. Stir together apple cider vinegar, sugar, and a pinch of salt; pour over onions and let sit while you prepare other components (at least 15 minutes).
2. Prepare the slaw: in a bowl toss the sliced cabbage, shredded carrot, chopped cilantro, 1 tbsp (15 ml) lime juice, 1 tbsp (15 ml) olive oil, and a pinch of salt. Refrigerate until assembly.
3. Make the spicy lime aioli: in a small bowl whisk together mayonnaise, sour cream, sriracha (start with 1 tbsp (15 ml) and add if you want more heat), lime zest, 1/4 tsp (1 g) salt, and 1 tbsp (15 ml) lime juice. Chill until ready to use.
4. Season the halibut: pat halibut pieces dry. In a shallow dish combine smoked paprika, cumin, 1 tsp (5 g) kosher salt, and 1/2 tsp (1 g) black pepper. Lightly brush halibut with 2 tbsp (30 ml) olive oil and press each piece into the cornmeal to coat lightly.
5. Preheat grill: heat a gas or charcoal grill to medium-high (about 400°F / 200°C). Oil the grates or use a well-oiled grill basket to prevent sticking.
6. Grill the halibut: place halibut pieces on the grill and cook 3–4 minutes per side, depending on thickness, until opaque throughout and easily flakes with a fork (internal temperature 145°F / 63°C). Remove to a tray and squeeze a little lime over the top.
7. Warm tortillas: brush tortillas with butter or oil and warm them on the grill or in a skillet over medium heat 30–45 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.
8. Optional (grill corn): if using, brush corn kernels with a little oil and grill in a cast-iron skillet or grill basket until charred, about 5–7 minutes; set aside.
9. Assemble tacos: spread 1 tsp (5 ml) aioli on each warm tortilla, add a few pieces of grilled halibut (2–3 pieces per taco), a handful of cabbage slaw, a spoonful of grilled corn if using, and a few rings of pickled red onion. Finish with extra cilantro and a lime wedge.
10. Serve: plate 2 tacos per person as a standard serving (adjust to appetite), pass extra aioli, lime wedges, and hot sauce at the table.

Short Description:
Grilled Alaskan halibut served in warm corn tortillas with a crunchy cabbage slaw, quick-pickled red onion, and a spicy lime aioli for a bright, coastal main course.

Regional Notes:
This Alaskan version highlights firm, mild halibut—grilled to hold its texture—and pairs it with a crisp cabbage slaw and spicy aioli commonly used in Alaska taco preparations. It emphasizes simple, high-quality seafood and straightforward grilling rather than heavy battering used in some other regional taco styles.

1. Make the quick-pickled onions: place sliced red onion in a bowl. Stir together apple cider vinegar, sugar, and a pinch of salt; pour over onions and let sit while you prepare other components (at least 15 minutes).
2. Prepare the slaw: in a bowl toss the sliced cabbage, shredded carrot, chopped cilantro, 1 tbsp (15 ml) lime juice, 1 tbsp (15 ml) olive oil, and a pinch of salt. Refrigerate until assembly.
3. Make the spicy lime aioli: in a small bowl whisk together mayonnaise, sour cream, sriracha (start with 1 tbsp / 15 ml and add if you want more heat), lime zest, 1/4 tsp (1 g) salt, and 1 tbsp (15 ml) lime juice. Chill until ready to use.
4. Season the halibut: pat halibut pieces dry. In a shallow dish combine smoked paprika, cumin, 1 tsp (5 g) kosher salt, and 1/2 tsp (1 g) black pepper. Lightly brush halibut with 2 tbsp (30 ml) olive oil and press each piece into the cornmeal to coat lightly.
5. Preheat grill: heat a gas or charcoal grill to medium-high (about 400°F / 200°C). Oil the grates or use a well-oiled grill basket to prevent sticking.
6. Grill the halibut: place halibut pieces on the grill and cook 3–4 minutes per side, depending on thickness, until opaque throughout and easily flakes with a fork (internal temperature 145°F / 63°C). Remove to a tray and squeeze a little lime over the top.
7. Warm tortillas: brush tortillas with butter or oil and warm them on the grill or in a skillet over medium heat 30–45 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.
8. Optional (grill corn): if using, brush corn kernels with a little oil and grill in a cast-iron skillet or grill basket until charred, about 5–7 minutes; set aside.
9. Assemble tacos: spread 1 tsp (5 ml) aioli on each warm tortilla, add a few pieces of grilled halibut (2–3 pieces per taco), a handful of cabbage slaw, a spoonful of grilled corn if using, and a few rings of pickled red onion. Finish with extra cilantro and a lime wedge.
10. Serve: plate 2 tacos per person as a standard serving (adjust to appetite), pass extra aioli, lime wedges, and hot sauce at the table.