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BBQ MSC Certified Wild Pacific Halibut Tacos with a Duo of Fresh Salsas

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BBQ MSC Certified Wild Pacific Halibut Tacos with a Duo of Fresh Salsas


BBQ Wild Pacific Halibut Tacos

  • 2 lb fillet - of MSC certified Wild Pacific Halibut, skin removed

  • canola oil (or other high temperature oil)

  • salt to taste

  • lime wedges

  • 12 6-inch - corn or flour tortillas


Avocado Citrus Pineapple Salsa:

(Makes 3 cups)

  • 2 ripe avocados, small diced

  • 1 cup - ripe pineapple, small diced

  • zest and juice of 2 limes

  • zest and juice of 1 grapefruit

  • zest and juice of 2 lemons

  • zest and juice of 2 oranges

  • ¼ cup - celery, small diced

  • ¼ cup - English cucumber, seeded and small diced

  • ¼ cup - fresh culantro, chopped (replace with cilantro if culantro is not available)

  • ¼ cup - fresh flat leaf parsley, chopped

  • salt to taste


Tomato, Mint and Coriander Salsa:

(Makes 3 cups)

  • 8 - ripe Roma tomatoes, seeded and diced

  • ¼ cup - fresh mint, chopped

  • ¼ cup - fresh coriander, chopped

  • ¼ cup - red onion, small diced

  • ¼ cup - red pepper, small diced

  • 1 Tbsp - Adobo sauce

  • salt to taste



  • 2 cups - sour cream

  • 3 Tbsp - lime juice

  • 1 ½ tsp - ground coriander

  • salt to taste



Salsa Preparation:

For each separate salsa recipe, combine all ingredients in a non-reactive bowl and let sit in the fridge for 15-30 minutes.


Crema Preparation:

Mix all ingredients with a whisk and set aside in the fridge. Can be made the day before and will keep for up to 3 days.


Wild Pacific Halibut Taco Preparation:

(make the salsas and crema first)

1. Pre-heat one side of the BBQ to high.

2. On the un-heated side, place tin foil directly on the grill on the un-heated side.

3. Drizzle the Wild Pacific Halibut with a little canola oil and season with salt to taste. Place on the tin foil.

4. Close the BBQ and let roast for 15-20 minutes or until the fish is cooked through. It should flake at the touch of a fork. If using smaller filets check the fish at 12-15 mins.

5. While the fish is roasting, wrap the tortillas in tin foil and warm gently on the top grill.



1. Fill each tortilla with approximately 2-3 oz of flaked halibut.

2. Garnish with one or both of the salsas and a liberal dollop of crema. Serve with a sprinkle of fresh coriander and lime wedges.

Serves 4 to 6 as a main course

Recipe by MSC ambassador Chef Charlotte Langley

Featured with permission from PHMA and Wild Pacific Halibut

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