Best 4 Tacos De Mero Halibut Tacos Recipes

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Tacos al mero, or halibut tacos, are a delicious and easy-to-make dish that is perfect for a quick and flavorful meal. Halibut is a mild-flavored fish that pairs well with a variety of toppings, making it a great choice for tacos. This article will provide you with a recipe for tacos de mero, as well as some tips for making the most of this delicious dish.

Let's cook with our recipes!

TACOS CHELO



Tacos Chelo image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 9 tacos (3 servings)

Number Of Ingredients 13

10 tomatillos, husked
2 serrano peppers, stemmed
1 clove garlic
Salt and pepper
Salt and pepper
2 large russet potatoes
1 spoonful butter
4 leaves epazote, chopped
Salt and pepper
9 corn tortillas
2 cups vegetable oil
1/3 cup grated cotija cheese
1/3 cup finely chopped white onion

Steps:

  • For the salsa: Boil the tomatillos in water until soft. Transfer to a blender, along with the serrano peppers, garlic, and salt and pepper to taste. Blend well.
  • For the tacos: Boil the potatoes in salted water until tender; don't overcook--they should stay in one piece. Smash the potatoes with the butter, being careful to leave good texture; don't mash them all the way as if you were making mashed potatoes. Add the epazote and salt and pepper to taste; mix.
  • Heat the tortillas on a griddle until soft. Add about a spoonful of the potato mixture to one side of each tortilla, then roll up the tortillas like flautas.
  • Deep-fry the rolled tortillas in the oil until golden brown.
  • Serve 3 tacos per person, cover with salsa, and sprinkle with cotija and onions. Serve with a spoon on the side, so people can eat the salsa!

HALIBUT TACOS WITH PEACH SALSA



Halibut Tacos with Peach Salsa image

Provided by Sandra Lee

Categories     main-dish

Time 58m

Yield 4 servings

Number Of Ingredients 7

1 pound halibut
1 packet (1-ounce) hot taco seasoning mix
2 cups mild chunky salsa
1 cup frozen peach slices, thawed and chopped
1 teaspoon ground allspice
8 supersized yellow corn tortillas, warmed
1 package (8-ounce) coleslaw mix

Steps:

  • Set up the grill for direct cooking over medium heat and oil the grates.
  • Place halibut on a plate and rub with taco seasoning. Cover with plastic wrap and cure in the refrigerator for 30 minutes.
  • Place the halibut on the grill and cover. Cook for 4 minutes per side, or until the fish flakes easily with a fork. Remove from the grill and let stand 10 minutes.
  • Meanwhile, in a medium bowl, combine salsa, peaches, and allspice.
  • Cut the halibut into bite-size pieces. Place halibut pieces in warmed tortillas and top with salsa and coleslaw mix. Serve warm.

ARRACHERA TACOS



Arrachera Tacos image

Provided by Food Network

Categories     main-dish

Time 4h10m

Yield 12 tacos

Number Of Ingredients 27

1 1/2 pounds skirt steak (or 2 if you need to trim quite a bit or are hungry), trimmed
1 cup oil (we like avocado oil, but use any neutral-flavor oil)
1/2 cup soy sauce
1/2 cup Worcestershire sauce
2 tablespoons fresh lime juice
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon dehydrated onion
1 tablespoon paprika
1/2 fresh jalapeño
1 ripe avocado
1/2 cup (lightly packed) fresh cilantro, thick stems removed
2 tablespoons fresh lime juice
1 tablespoon salt
1/4 teaspoon ground black pepper
2 large ears or fresh corn (or 3 small/medium)
5 Roma tomatoes, diced
1/2 red onion, finely diced
1/2 cup finely chopped fresh cilantro
1/2 cup fresh lime juice
2 tablespoons salt
1/4 teaspoon ground black pepper
3 cups organic blue corn masa
2 1/4 cups warm water
Neutral oil, for lubricating the plastic bag, optional
1/4 to 1/2 cup shredded Cotija
Mexican rice and whole or refried beans, for serving, optional

Steps:

  • For the steak: Cut the steak into 3 to 4 rectangular-ish portions. Place in a large resealable plastic bag, container or vacuum seal bag.
  • Blend the oil, soy sauce, Worcestershire, lime juice, pepper, garlic powder, dehydrated onion and paprika in a blender. Pour the marinade over the steak and seal the bag. Let sit in the refrigerator for 4 to 6 hours.
  • For the jalapeño avocado aïoli: Remove the seeds from the jalapeño and dice. Remove the pit and skin from the avocado and add to a blender. Add the jalapeño, cilantro, lime juice, salt and pepper to blender. Blend until it has a smooth, thick paint-like texture. If it's too thick, add a little cold water until the texture is thick and a little bit runny, like paint. Transfer to a container, bowl or squeeze bottle.
  • For the corn pico de gallo: Grill the corn (or roast over the open flame of a gas stove) until nice and charred.
  • Cut the kernels from the cobs into a large bowl. Add the tomatoes, onions, cilantro, lime juice, salt and pepper. Mix well with a spoon or by hand, making sure to not smash the tomatoes.
  • For the blue corn tortillas: In a large bowl, add the masa. Pour in the water and stir to combine. Knead the dough with your hands in the bowl until it is smooth and no longer sticky, 1 to 2 minutes. If you have time, cover the dough and let rest up to 30 minutes.
  • Pinch off a piece from the dough and form a round ball around the size of a golf ball.
  • Cut a resealable plastic bag open along the sides. Open the tortilla press and lay the opened bag on the top and bottom. Coat the plastic slightly with oil if desired to reduce friction. Place the dough ball between the plastic.
  • Press down until the dough has spread about 6 inches and reaches the desired thickness.
  • Heat a skillet over medium-high heat. Add the freshly pressed tortilla and cook for about 1 minute before flipping and cooking another minute. Stack the tortillas in a clean kitchen towel so they stay warm and steamy. Repeat with the remaining dough.
  • For the steak: Take the steak out of the bag and cook on a hot grill or griddle to medium or preferred temperature. Cut into strips.
  • For the tacos: Place the warm tortilla(s) on a plate. Add 2 ounces steak to each, followed by the corn pico de gallo, a sprinkling of Cotija and a drizzle of jalapeño-avocado aïoli.
  • Serve with Mexican rice and whole or refried beans. Enjoy!

HALIBUT FISH TACOS



Halibut Fish Tacos image

Grilled fish tacos.

Provided by kmacs22

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Tacos     Fish

Time 50m

Yield 8

Number Of Ingredients 13

1 lime, juiced
¼ cup olive oil
¼ cup chopped cilantro
1 jalapeno pepper, diced
1 tablespoon ground ancho chile powder
¼ teaspoon ground cumin
salt and ground black pepper to taste
½ pound halibut fillets
8 corn tortillas
2 cups shredded cabbage
1 (8 ounce) jar salsa
1 cup shredded pepper Jack cheese
1 avocado, sliced

Steps:

  • Stir lime juice, olive oil, cilantro, jalapeno, chile powder, cumin, salt, and pepper together in a large bowl or resealable zip-top bag. Add halibut and marinate for 20 to 25 minutes. Do not over-marinate, as lime juice will start to 'cook' the fish.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Drain marinade; grill fillets for 5 minutes. Turn and cook until fish flakes easily with a fork, about 2 minutes more.
  • Warm tortillas on the grill or stove. Divide halibut among tortillas and top with cabbage, salsa, pepper Jack cheese, and avocado.

Nutrition Facts : Calories 268.5 calories, Carbohydrate 18.2 g, Cholesterol 28.2 mg, Fat 17.1 g, Fiber 4.5 g, Protein 12.4 g, SaturatedFat 4.5 g, Sodium 321.1 mg, Sugar 2 g

Tips:

  • Use fresh halibut. This will give your tacos the best flavor and texture.
  • Marinate the halibut. This will help to tenderize the fish and infuse it with flavor.
  • Cook the halibut properly. Halibut is a delicate fish, so it's important to cook it gently. Overcooking will make it tough and dry.
  • Use fresh tortillas. Fresh tortillas will make your tacos more delicious and satisfying.
  • Load up your tacos with your favorite toppings. This is where you can really get creative and make your tacos your own.

Conclusion:

Halibut tacos are a delicious and easy-to-make meal that is perfect for any occasion. With a few simple tips, you can make halibut tacos that are sure to impress your family and friends. So next time you're looking for a quick and easy meal, give halibut tacos a try!

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