• Cooking Time: 5
  • Servings: 4
  • Preparation Time: 25


We just love the fish tacos on the menu at Cactus Club up here in Vancouver and I finally decided to try making them myself. Searched here and elsewhere on the net and then used them as a guide. First time was a big success and I've tweaked the recipe a bit from there and the concenus here is that everyone likes them better than the original at the Cactus Club.


  • Marinade:
  • 1/2 cup olive oil
  • 1 lime, juiced
  • 1 tbsp chilli powder, Ancho if you can find it
  • 1 tsp ground cumin
  • 1 tsp chipoltle powder
  • 1 tsp minced garlic
  • 1 fresh jalapeno, coarsely chopped
  • 1/4 cup chopped fresh cilantro
  • Tacos:
  • 1 lb halibut fillets, cut into 16 equal pieces
  • 8 flour tortillas
  • Southwestern Cold Slaw - or any mixed package of cold slaw
  • Green onions, thinly sliced
  • Hot sauce - Mexican of course!
  • Mexican Crema - you can use sour cream instead
  • Fresh Guacamole
  • Fresh Salsa


  • Preheat gas grill to medium-high
  • Whisk together the marinate ingredients
  • Pour marinade over the fish
  • Let marinade for 15 - 20 minutes
  • Clean cooking grate and spray or rub with oil
  • Remove fish from the marinade and place on hot grill
  • Grill the fish for about 2 minutes on the first side
  • Turn the fish and grill for about another 1 - 2 minutes until cooked through
  • Remove from grill and let stand
  • Grill the tortillas until they have light grill marks and are heated through, about 15 seconds
  • Let your guests make their own tacos by placing 2 pieces of fish in the center of the tortilla and then topping with the Slaw, green onion, salsa, guacamole, hot sause to taste and then topping with a dollop of Mexican Crema
  • Either fold in half if its a small tortilla or fold the bottom and roll if its a larger one
  • Enjoy!!

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