Introduction
Hey taco lovers! If you’re ready to take your taco game to a whole new level, you need to try these Cedar Planked Halibut Tacos with Citrus Slaw. We’re talkin’ smoky, juicy grilled halibut paired with a crisp, tangy slaw that’s straight-up sunshine in a taco. This isn’t your average taco night—this is backyard grilling meets fresh coastal flavors. Whether you’re cooking for a crowd or just want a wow-worthy dinner, this one’s a keeper.
Detailed Ingredients 🌮✨
- 🪵 1 cedar plank (15 x 6½-inch) – soak it before grilling!
- 🥬 2 cups Napa cabbage, shredded
- 🌱 ¼ cup green onions, chopped
- 🍶 ¼ cup sour cream, light or regular
- 🍋 2 tablespoons fresh lime juice
- 🧂 ½ teaspoon salt (for the slaw)
- 🌶️ 2 teaspoons chili powder
- 🌿 1 teaspoon cumin
- 🧂 ½ teaspoon black pepper
- 🧂 ¼ teaspoon salt (for the fish rub)
- 🐟 1½ pounds halibut fillet
- 🌮 Twelve 8-inch tortillas, flour or corn
- 🥑 1 large avocado, sliced (for serving)
- 🌿 2 tablespoons chopped cilantro, for that fresh finish
Directions
- Soak the cedar plank in water for at least 1 hour (longer is better!) so it doesn’t catch fire on the grill.
- Fire up the grill: one side medium heat (300–350℉), other side high heat (400–500℉).
- In a bowl, toss the cabbage, green onions, sour cream, lime juice, and salt. Pop it in the fridge to chill while the fish cooks.
- In a small bowl, mix chili powder, cumin, black pepper, and salt. Rub this blend all over the halibut.
- Place the plank on the hot side of the grill for 5 minutes until it’s lightly charred, then flip it and move it to medium heat.
- Lay the seasoned halibut on the charred side of the plank. Cover and grill for 18 minutes or until the fish flakes easily.
- Warm your tortillas, break the halibut into chunks, and build your tacos: 2 oz fish per tortilla, top with slaw, avocado slices, and a sprinkle of cilantro. Boom—taco perfection.
My Story
The first time I made these cedar planked halibut tacos, it was a warm Friday evening and my husband had just cleaned off the grill. I was craving something fresh but grilled, something that felt like summer in a bite. The cedar plank gives the halibut this incredible smoky vibe that’s just chef’s kiss. And that citrusy slaw? It’s tangy, creamy, and crunchy—exactly what you want to balance the tender fish. We had friends over that night and they still talk about those tacos. Let’s just say… I became that taco girl, and I am not mad about it.
FAQ
Q: Can I use frozen halibut?
A: Absolutely! Just make sure it’s fully thawed and patted dry before seasoning and grilling.
Q: Do I have to use a cedar plank?
A: You could grill directly on grates, but the cedar adds such a unique smoky flavor—it’s worth it!
Q: What other fish can I use?
A: Mahi mahi, cod, or even salmon work great if you can’t find halibut.
Q: Can I make this indoors?
A: You can! Use a grill pan or bake the fish, but know you’ll miss out on that wood-smoked flavor.
Q: How long does the slaw keep?
A: It’s best fresh, but will keep in the fridge for up to 24 hours.
Suggestions
- 🌶️ Add a little sriracha or hot sauce for some heat.
- 🍍 Mix diced pineapple into the slaw for a tropical twist.
- 🧄 Add garlic powder to the rub for extra depth.
- 🌯 Make it a burrito by adding rice and beans.
- 🍹 Serve with margaritas or a citrusy mocktail for the perfect pairing!
Conclusion
Taco night doesn’t have to be predictable—and these Cedar Planked Halibut Tacos with Citrus Slaw are all the proof you need. The halibut is tender, flaky, and infused with a smoky cedar aroma that you just can’t fake. The slaw? Bright, creamy, and refreshing. Together, they make a taco that’s vibrant, flavorful, and surprisingly easy to pull off. Whether you’re hosting friends or just treating yourself, this recipe delivers big flavor with minimal fuss. Bonus: it’ll totally make you feel like a grill master. So next time you’re craving something special, skip the takeout and fire up the grill. Your taste buds will thank you.
– Sarah Cooper, Gotubbe.com
