Chipotle-Honey Grilled Halibut Tacos with Quick Pickled Cabbage

How to Make Chipotle-Honey Grilled Halibut Tacos with Quick Pickled Cabbage

1. 1

   Step 1: Make the quick-pickled cabbage

   In a large bowl whisk apple cider vinegar, honey, and 1 teaspoon kosher salt until the honey dissolves. Add the thinly sliced red cabbage and toss to coat; let sit at room temperature for 15–20 minutes, tossing occasionally, or refrigerate up to 2 hours while you finish other prep.

   For this step

   • 4 cupsRed cabbage, thinly sliced
   • 1/2 cupApple cider vinegar
   • 3 tbspHoney (used in pickling and marinade)
   
2. 2

   Step 2: Whisk the chipotle-honey marinade and season the fish

   In a small bowl combine minced chipotle peppers, olive oil, lime juice and the remaining 1/2 teaspoon kosher salt; whisk until emulsified. Pat halibut dry, place in a shallow dish, pour the marinade over the fillets and turn to coat; let sit 10–20 minutes while you preheat the grill (do not marinate more than 30 minutes or the acid will begin to firm the fish).

   For this step

   • 1 1/2 lbHalibut fillets (skinless or skin-on)
   • 2 peppersChipotle peppers in adobo, minced
   • 2 tbspOlive oil
   • 2 limesLimes (juice of)
   
3. 3

   Step 3: Preheat and prepare the grill

   Preheat a gas or charcoal grill to medium-high (about 425–450°F / 220–230°C). Clean and oil the grates well—use a paper towel dipped in oil and tongs to wipe the bars—so the fish releases cleanly.
4. 4

   Step 4: Grill the halibut

   Place marinated halibut on the hot grill and cook until the bottom is nicely charred and the fish releases easily, about 4–6 minutes. Flip and grill the second side 3–5 minutes more, until opaque and flaking and an instant-read thermometer reads about 125–130°F (52–54°C) for moist, just-cooked fish.
   
5. 5

   Step 5: Rest the fish and warm the tortillas

   Transfer halibut to a cutting board and let rest 3–4 minutes, then flake into large pieces. While it rests, place tortillas on the grill for 20–30 seconds per side until pliable and slightly charred.
6. 6

   Step 6: Assemble the tacos

   Divide warm tortillas among plates, top with flaked halibut, a generous handful of pickled cabbage, and chopped cilantro. Serve with lime wedges for squeezing and extra adobo or hot sauce at the table if you like more heat.

   For this step

   • 8 tortillasCorn tortillas
   • 1/2 cupFresh cilantro, chopped
   

1. In a large bowl whisk apple cider vinegar, honey, and 1 teaspoon kosher salt until the honey dissolves. Add the thinly sliced red cabbage and toss to coat; let sit at room temperature for 15–20 minutes, tossing occasionally, or refrigerate up to 2 hours while you finish other prep.
2. In a small bowl combine minced chipotle peppers, olive oil, lime juice and the remaining 1/2 teaspoon kosher salt; whisk until emulsified. Pat halibut dry, place in a shallow dish, pour the marinade over the fillets and turn to coat; let sit 10–20 minutes while you preheat the grill (do not marinate more than 30 minutes or the acid will begin to firm the fish).
3. Preheat a gas or charcoal grill to medium-high (about 425–450°F / 220–230°C). Clean and oil the grates well—use a paper towel dipped in oil and tongs to wipe the bars—so the fish releases cleanly.
4. Place marinated halibut on the hot grill and cook until the bottom is nicely charred and the fish releases easily, about 4–6 minutes. Flip and grill the second side 3–5 minutes more, until opaque and flaking and an instant-read thermometer reads about 125–130°F (52–54°C) for moist, just-cooked fish.
5. Transfer halibut to a cutting board and let rest 3–4 minutes, then flake into large pieces. While it rests, place tortillas on the grill for 20–30 seconds per side until pliable and slightly charred.
6. Divide warm tortillas among plates, top with flaked halibut, a generous handful of pickled cabbage, and chopped cilantro. Serve with lime wedges for squeezing and extra adobo or hot sauce at the table if you like more heat.