Golden State Fish Tacos

Name: Golden State Fish Tacos
Ingredients: 1/4 teaspoon kosher salt; 1/4 teaspoon pepper; Zest of 1 lemon; 1 1/2 teaspoons ground coriander; 1 1/2 pounds boned, skinned halibut fillets (1 in. thick), cut into 1 1/2-in. chunks; 1 tablespoon olive oil; 12 to 14 corn tortillas* (5 to 6 in.), warmed on grill; 3 cups iceberg lettuce cut in fine shreds

8 ingredients

4 steps

Ingredients

1/4 teaspoon kosher salt
1/4 teaspoon pepper
Zest of 1 lemon
1 1/2 teaspoons ground coriander
1 1/2 pounds boned, skinned halibut fillets (1 in. thick), cut into 1 1/2-in. chunks
1 tablespoon olive oil
12 to 14 corn tortillas* (5 to 6 in.), warmed on grill
3 cups iceberg lettuce cut in fine shreds

Directions

1

Heat grill to high (450° to 550°). Mix seasonings in a small bowl. Put halibut on a rimmed baking sheet; coat with oil. Sprinkle with seasonings. Thread fish on 6 to 8 slender metal skewers. Oil cooking grate, using tongs and a wad of oiled paper towels.
2

Grill fish, covered, turning once, until just cooked through, 3 to 4 minutes total. Fill tortillas with lettuce, fish, and salad. Serve with yogurt sauce.
3

*If tortillas are very thin, buy double the amount and stack 2 per taco.
4

Note: Nutritional analysis is per taco with 1 tbsp. sauce.