We love halibut, but this recipe also works great with mahi-mahi or sea bass. Try using a grill “fish basket” for the best results – they’re sold anywhere BBQ supplies are. Look for crema Mexicana in the refrigerated section at the supermarket, but if you can’t find it, substitute sour cream thinned with little water until it’s a drizzling consistency. One of these tacos paired with a tossed green salad makes a fresh, light supper.

Prep time: 10 min | Cook time:  15 min


1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika

1/8 teaspoon cayenne

1 (1-pound) halibut filet

1 cup shredded green OR red cabbage OR a combination

1/2 cup thinly sliced red onion

Olive oil

1 package La Tortilla Factory Organic, Non-GMO White Corn & Wheat Tortillas

1/4 cup crema Mexicana (optional)

Chopped cilantro, for garnish

1 lemon, cut into 6 wedges


Preheat grill.

Combine first 4 ingredients; sprinkle over fish. Let stand while grill preheats. Combine cabbage and onion in a medium bowl.

Brush fish with oil. Grill 7-8 minutes on each side or until desired degree of doneness. Warm tortillas on a hot griddle or directly over a gas flame, flipping as they begin to bubble. Transfer tortillas to a work surface.

Break fish into large chunks. Top tortillas evenly with fish and cabbage mixture. Drizzle evenly with crema Mexicana. Garnish with cilantro and serve with lemon wedges.

Number of Servings: 6

Per Taco (includes crema Mexicana)

Calories: 190 | Total fat: 5 grams | Total carbohydrates: 16 grams | Dietary fiber: 1 grams | Protein: 19 grams