Halibut Fillet Tacos with Chipotle Mayonnaise
Delicate and flaky halibut steak in a warm tortilla slathered with creamy chipotle mayo and flavor-packed pico de gallo
Servings: 8 tacos
Ingredients
Halibut Steaks
- 4 6 oz. Omaha Steaks Wild Halibut Fillets cut lengthwise into 3 strips each
- 2 tablespoons olive oil or melted butter
- 8 flour tortillas
- 1 cup chipotle mayonnaise
- 2 cups green cabbage, finely shredded
- 1 cup pico de gallo
- 8 lime wedges, for garnish
- 8 cilantro sprigs, for garnish
- Aluminum foil
Chipotle Mayonnaise
- 1 cup mayonnaise
- 1 tablespoon garlic, chopped
- 1 tablespoon canned chipotle chile in adobo sauce , pureéd
- 2 tablespoons fresh lime juice
- 1 teaspoon kosher salt
Pico De Gallo
- 2 cups small Roma tomatoes, diced
- 1/2 cup white onion. diced
- 3 tablespoons cilantro, finely chopped
- 1 tablespoon jalapeño, with seeds, finely minced
- 1 tablespoon fresh lime juice
- 1 teaspoon kosher salt
Instructions
Chipotle Mayonnaise
- Combine all ingredients in a small bowl and mix well.
Pico De Gallo
- Combine all ingredients in a medium bowl and mix well.
Halibut Steaks
- Preheat grill to medium heat, brush thawed halibut steaks with olive oil or melted butter, and season as desired.
- Wrap fillet strips in aluminum foil, add to heated grill, and grill for approximately 5-6 minutes. Flip and continue to grill for an additional 5-6 minutes. Fillets are done once opaque throughout and when internal temperature reaches 145 degrees Fahrenheit, as indicated by a food thermometer.
- Warm tortillas on grill or in microwave.
- Divide chipotle mayo into eight servings and spoon one serving down center of each tortilla.
- Sprinkle 1/4 cup shredded cabbage down center of tortilla over mayo.
- Top cabbage with one strip of grilled fillet
- Add pico de gallo and fold tortillas to create tacos.
- Heat a plate in the microwave and arrange tacos on it to help retain heat.
- Garnish tacos with lime wedges – for garnish and squeezing over tacos, if desired – and cilantro sprigs for garnish.