Halibut Tacos With Spicy Radicchio-Avocado Slaw

Halibut tacos with spicy radicchio-avocado slaw
Regarding BBQ, Inc.
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 4 to 5 servings
Nutrition Facts (per serving)
857 Calories
54g Fat
49g Carbs
48g Protein
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Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 857
% Daily Value*
Total Fat 54g 69%
Saturated Fat 7g 35%
Cholesterol 115mg 38%
Sodium 785mg 34%
Total Carbohydrate 49g 18%
Dietary Fiber 12g 43%
Total Sugars 5g
Protein 48g
Vitamin C 15mg 73%
Calcium 113mg 9%
Iron 3mg 16%
Potassium 1645mg 35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These tacos have a wonderful blend of flavors. The halibut lends a buttery flavor to the natural bitterness of the radicchio while being rounded out by the creaminess of the avocado. If radicchio offers too much of an edge, try substituting this ingredient with red cabbage. 


  • 2 pounds (900 grams) halibut fish fillets

  • 12 to 16 corn tortillas

For Marinade:

  • 1/3 cup (80 milliliters) oil

  • 1 tablespoon freshly squeezed lime juice, from 1 lime

  • 1 to 2 cloves garlic, minced

  • 2 teaspoons (10 milliliters) honey

  • 2 teaspoons (10 grams) cumin

  • 2 teaspoons (10 grams) chili powder

  • 1 teaspoon (5 grams) onion powder

  • 1 teaspoon (5 grams) sea salt

  • 1/2 teaspoon (2.5 grams) freshly freshly ground black pepper

For Slaw:

  • 1 head radicchio, core removed and chopped into strips

  • 1 avocado, cubed

  • 1/3 cup (80 grams)  cilantro leaves, chopped

  • 1 red jalapeño pepper, seeded and chopped

  • 1/3 cup (80 milliliters) mayonnaise, or plain yogurt

  • 1/4 cup (60 milliliters) olive oil

  • 1 tablespoon (15 milliliters) chipotle in adobo sauce, pureed

  • 2 teaspoons (10 milliliters) apple cider vinegar

Steps to Make It

  1. Combine marinade in small bowl. Place halibut fillets in resealable plastic bag and pour marinade over top. Seal bag and place in the refrigerator for 30-40 minutes.

  2. In a large bowl, combine mayonnaise, oil, cider vinegar and chipotle in adobo puree. Once combined, add radicchio, jalapeno, cilantro, salt, and pepper. Cover bowl with plastic wrap and store in the fridge until ready to use.o, cilantro, salt, and pepper. Cover bowl with plastic wrap and store in the fridge until ready to use.

  3. Preheat grill for medium heat. Remove fillets and place them flesh side down on the grill grate. Cook for 3-4 minutes until grill marks appear.

  4. Using a spatula, carefully work fish away from grill grate and turn over on the other side. Continue cooking for an additional 10-12 minutes, or until fish is cooked through (an internal temperature of 145 F) and flakes easily.

  5. Toward the end of cook time, warm the corn tortillas on the grill, about 1 minute per side. Once the fish has cooked, remove from the grill and place into a large baking sheet. Add chopped avocado to the  ​slaw.

  6. To assemble, simply place 1/4 cup of slaw and desired amount of fish to each tortilla. Fold and enjoy.