Grilled Blackened Halibut Tacos
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This post was sponsored by NatureSweet®. All opinions expressed in the post are my own and not those of NatureSweet®.
During the summer months we fire up the grill at least once a week and my Grilled Blackened Halibut Tacos are a definite favorite! Let me just say, you need to add this meal to your Taco Tuesdays right away. 🙂 To bring you all the fresh produce and other ingredients, I’ve teamed up again with my friends at NatureSweet® Tomatoes along with Nature Nate’s®, Fresh Express®, Fresh Gourmet® and Litehouse® Foods. Because we’re not traveling as much right now, we are going on a virtual road trip down to Pensacola, Florida. Last time Alex and I were down there, we had some really great fish tacos and so I thought I’d relive those great memories with these tacos.
Of course, the star of the show is the Blackened Halibut. You can use any type of medium texture white fish such as grouper, mahi mahi, or cod or even salmon. These are a little thicker and are typically better for grilling. If you don’t each fish, feel free to substitute it with another protein of your choice. And as far as the toppings those are totally up to you. For these tacos, I’m using flour tacos, Fresh Express Hearts of Romaine lettuce, NatureSweet® Cherubs® tomatoes, Fresh Gourmet® Crispy Onions, avocado, cojita cheese, cilantro, a drizzle of Nature Nate’s® Honey on top of the fish, and instead of sour cream or Mexican crema, I’m using Litehouse® Jalapeño Ranch Dressing. And let me tell you, it’s sooo good! But again, feel free to experiment with the ingredients that you have on hand.
If you like these Grilled Blackened Halibut Tacos, then give my Chipotle Ranch Salad a try!
Get the Recipe: Grilled Blackened Halibut Tacos
Ingredients
For the halibut:
- 12 ounces halibut , 2 fillets, patted dry
- cooking oil spray or neutral oil, vegetable or olive oil
- a drizzle Nature Nate’s® Honey
- 1 medium lime, quartered
For the blackened seasoning:
- 2 teaspoons smoked paprika
- 1 teaspoon fine sea salt, or to taste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ¼ teaspoon ground cumin
- ¼ teaspoon cayenne pepper, omit if you don't like it spicy
For the tacos:
- 4 small flour tortillas, or corn tortillas
- 3 cups Fresh Express® Heart of Romaine Lettuce or , roughly chopped
- ½ cup NatureSweet® Cherubs® Tomatoes or your favorite cherry tomatoes, halved
- ½ avocado, peeled, pitted, and diced
- 1 small handful Fresh Gourmet® Crispy Onions, optional
- 2 tablespoons cojita cheese, crumbled, or another cheese of your choice
- a drizzle of Litehouse® Jalapeno Ranch Dressing, optional
Optional Toppings:
- cilantro leaves, roughly chopped
- jalapenos, thinly sliced
Equipment
- Indoor or Outdoor Grill
Instructions
To grill the fish:
- Preheat the grill to 400 degrees.
- Season both sides of the fish liberally with the blackened seasoning. Carefully spray or grease the grill grate. (This is to ensure that the fish doesn’t stick to the grate.) Cook on both sides until golden brown and the fish flakes easily with a fork, for 5 to 10 minutes (depending on flame). Carefully flip only once with a fish spatula or a set of tongs. Drizzle the fish with a little honey and give it a squeeze of lime juice. Transfer to a plate.
To prepare the tacos:
- For the tortillas, you can warm them by either wrapping them in foil and placing on the top rack of your grill while you cook your fish. Or you can place them individually directly on the grill for a minute or two flipping on the other side and then placing in foil to keep them warm. If you place them on the grill, they will puff a little and brown just a bit.
- To assemble your tacos, flake the fish with a fork and then fill the tortillas with all of your favorite toppings. Serve and enjoy!
