Thank you to Crowd Cow for the halibut that inspired this recipe.
Ingredients
- 2 halibut filets
- 1 tbsp canola oil
- 1 tbsp Big Green Egg Ancho Chili & Coffee Seasoning
- 1 tsp salt
- ½ tbsp cumin
- ¼ cup chopped red cabbage
- 1 tbsp chopped cilantro
- 1 lime, cut into wedges
- ¼ cup Cotija cheese
- 6 flour or corn tortillas
Aioli Ingredients
- ¼ cup mayo
- 2 tbsp Big Green Egg Vidalia Onion Sriracha Barbecue sauce
- 1 tsp chili powder
- 1 tsp lime juice
Instructions
Equipment
Big Green Egg Cast Iron Cooking Grid
Method
Set the EGG for direct cooking without the convEGGtor at 450°F/232°C.
Coat the halibut with canola oil and season with Big Green Egg Ancho Chili & Coffee Seasoning, salt, and cumin. Place the fish on the cast iron cooking grid and grill until the internal temperature reaches 145°F/63°C. Remove the fish from the EGG and let rest for 5-10 minutes. Grill the tortillas lightly and remove them from the EGG.
Shred the fish and fill each tortilla with equal amounts of fish. Top with cabbage, cilantro, aioli, and Cotija cheese. Don’t forget to squeeze lime juice over the taco and enjoy!