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Halibut Tacos with Fresh Pico and Cilantro Lime Dressing

Fish tacos with hard shell
Fish tacos with hard shell
Halibut Tacos with Fresh Pico and Cilantro Lime Dressing
Total time:


Heinen’s Halibut
Old El Paso Taco Seasoning
Heinen’s Fresh Pico
Heinen’s Slaw Mix
Old El Paso Taco Shells
Terrapin Ridge Farms Cilantro Lime Dressing


1. Preheat grill or grill pan.

2. Season fish with taco seasoning.

3. Grill 5–8 minutes per side depending on thickness and desired doneness.

4. Crumble fish into heated shell and top with pico, slaw and a drizzle of dressing. Serve with lime wedges.

By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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