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Grilled Halibut Tacos with Grilled Corn and Poblano Salsa

Grilled Halibut Tacos with Grilled Corn and Poblano Salsa Recipe

What's better in the Midwest in the summer than fresh sweet corn? Grilling it with halibut and putting 'em in a taco. This is our take on your classic taco. The mild heat of poblanos pairs nicely with the smoky sweetness of the corn. You'll just have to find the margarita recipes on your own.

Grilled Halibut Tacos with Grilled Corn and Poblano Salsa | Sitka Salmon Shares

Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Serves: 4


Ingredients

  • Salsa:
  • 2 ears of corn
  • 2 poblano peppers
  • ¼ red onion, 
minced
  • ½ cup black beans, rinsed and drained
  • ¼ cup queso fresco, crumbled
  • Juice of one lime
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  •  
  • Halibut:
  • 1 pound halibut, cut in 1 by 2 inch pieces
  • 2 tablespoons grapeseed oil
  • Salt and pepper, to taste
  •  
  • Serving:
  • 8-12 corn tortillas
  • 1 avocado, sliced
  • 2 tablespoons Cholula hot sauce
  • 2/3 cup sour cream

Directions

Salsa

Heat a grill pan or grill over high heat. Place ears of corn and whole poblano peppers on the grill until corn has grill marks and poblanos are charred, about 2-3 minutes per side. Set aside to cool. Cut kernels off cobs. Chop poblanos in ¼-inch dice. Stir corn, poblanos, red onion, beans and cheese together with lime juice and olive oil. Season to taste.

Halibut

Toss halibut pieces with oil, salt and pepper. Place halibut pieces on the grill and leave undisturbed until well marked and cooked half-way through, about 2 minutes per side.

Taco Assembly

Stir hot sauce and sour cream together, and spread it on the bottom of a corn tortilla. Place two pieces of halibut on top. Add salsa, avocado, and extra hot sauce as needed.


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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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