Charred Halibut Tacos with Cilantro Pesto

Charred tortillas with halibut & cilantro pesto on top sprinkled with cheese & cabbage shavings

  • Preparation Time: 10 minutes
  • Cook time: 10 minutes
  • Yield: 8 tacos


  • 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 lb 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


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 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 courtesy of Alaska Seafood Marketing Institute (ASMI)