Charred Alaska Halibut Tacos with Cilantro Pesto

Pesto isn’t just for pasta! This zesty cilantro and parsley pesto is a mouthwatering accompaniment to grilled halibut tacos.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Course: Main Course
Cuisine: Seafood
Keyword: Halibut

Servings: 4



  • 1 bunch cilantro
  • 1 bunch flat leaf parsley
  • 1 jalapeño minced
  • 1/4 cup toasted Pepitas pumpkin seeds
  • 1 clove garlic minced
  • 1/4 cup cotija cheese
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper to taste


  • 1 lb Alaska Halibut fillets
  • Olive oil
  • 8 small 4-inch corn tortillas
  • 1/2 head red cabbage finely shaved
  • 1/4 cup cotija cheese
  • Lime wedges for garnish



  • Step 1: Make the pesto
    Combine all pesto ingredients in a blender or food processor and blend. Drizzle in more olive oil or water, if needed, until you get a salsa-like consistency. Season to taste with salt and pepper; set aside.
  • Step 2: Grill the halibut
    Heat grill to medium-high heat (400F). Brush Alaska halibut and grill surface with oil; grill 5-7 inches from heat for about 8 minutes, turning once during cooking. Cook just until fish is opaque throughout. Season with salt and pepper.
  • Step 3: Assemble tacos
    Char tortillas on grill or grill pan. Top each taco with a big pinch of shaved red cabbage. Break halibut into chunks and distribute evenly between tortillas. Top with a generous spoonful of pesto, a sprinkle of extra cotija cheese, and a lime wedge.

  • Cook’s tip: Alaska halibut can also be sautéed, roasted or broiled, cooking just until opaque throughout.


Recipe courtesy Natalie Kahn of Valencia, California. From:
Recipe and image courtesy of

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