Fix this quick halibut recipe for Taco Tuesday

Celebrate Taco Tuesday at home with this simple recipe. Brush thick halibut fillets with with olive oil and season with a sprinkling of salt and pepper, then grill until the fish is firm and opaque. Pile the tender, flaked fish into warm tortillas with plenty of shredded cabbage, fresh cilantro, and a fresh, tangy lime-garlic vinaigrette. Best of all? The meal is ready in only 30 minutes.

GRILLED HALIBUT SOFT TACOS WITH LIME-GARLIC VINAIGRETTE

Total time: 30 minutes | Serves 4

LIME-GARLIC VINAIGRETTE

1/4 cup minced garlic

1/2 cup minced green onions

1/2 cup freshly squeezed lime juice

1/2 cup finely chopped sweet cherry peppers, assorted colors if possible

1 1/2 tablespoons minced serrano or jalapeno pepper (optional)

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons olive oil

1. Combine the garlic, green onions, lime juice, peppers, serrano pepper (if using) and salt and pepper in a bowl and whisk until all ingredients are thoroughly blended.

2. Gradually whisk in the olive oil until the vinaigrette has emulsified. Set aside until ready to serve. Makes 1 cup.

TACOS

4 (6-ounce) halibut fillets

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon olive oil

8 to 12 small corn tortillas

1/2 head green cabbage, shredded or sliced very thin

Lime-garlic vinaigrette

1/2 cup cilantro leaves

1. Heat the grill pan over medium-high heat. Season the halibut with salt and pepper and lightly brush with olive oil. Grill the fillets on each side for about 3 minutes or until the fish flakes. Time can vary depending on the thickness of the halibut fillets. A general rule of thumb is about 8 to 10 minutes per inch of thickness. Remove the fish from the pan and allow to rest for a few minutes. Flake into bite-size pieces.

2. Heat the tortillas briefly in an oven (wrapped in foil), over a gas burner or on a cleaned grill pan just until warm, but still soft.

3. Sprinkle pieces of halibut onto a warm tortilla, top with shredded cabbage and spoon some lime-garlic vinaigrette over the top. Garnish with cilantro leaves. Fold tortilla in half and eat while still warm.

Each serving: 482 calories; 41 grams protein; 38 grams carbohydrates; 7 grams fiber; 19 grams fat; 3 grams saturated fat; 54 mg. cholesterol; 639 mg. sodium.

Love cooking as much as I do? Follow me @noellecarter

ALSO

Try this roasted squash and apple salad recipe

Holiday Cookie Bake-Off: Enter our 6th competition now

Sweet potatoes are in season. Here are some of our favorite recipes