Halibut and zucchini soft tacos


  • Prep Time10 mins
  • Total Time10 mins
  • Makes3 Servings
*PLUS Grilling Time: 10 minutes
Halibut and zucchini soft tacos
Chatelaine Triple Tested


  • 3 to 6 small skewers

  • 2 tbsp vegetable oil

  • 1 tbsp honey

  • 1 tsp five-spice powder, or ground cumin

  • pinch salt

  • pinch fresh-ground black pepper

  • 454 g skinless halibut or salmon fillets

  • 1 small zucchini

  • 3 medium flour tortillas, about 7 inches in diameter, or small pitas

  • shredded lettuce, optional


  • Oil grill and heat barbecue to medium. If using wooden skewers, soak in water for 20 min. In a large bowl, stir oil with honey, 5-spice powder, salt and pepper. Slice fish or tofu into pieces, about 1 in. × 1?1/2 in. (2.5 cm × 3.5 cm). Slice zucchini in half lengthwise, then into 1/2-in. (1-cm) pieces. Add both to spice mixture, then gently stir to coat.

  • Thread onto skewers, alternating fish or tofu with zucchini. (To turn easily, it is better to use 2 skewers through each kebab.) Barbecue kebabs, with lid closed, turning halfway through, until a knife inserted into the thickest piece of fish or tofu comes out warm, about 10 min. Remove skewers. Scatter fish and zucchini over tortillas, along with lettuce if you wish. Serve immediately.

Chatelaine Quickies: Roadside fish tacos

Nutrition (per serving)

Calories 374, Protein 36g, Carbohydrates 25g, Fat 16g, Fibre 2g, Sodium 283mg.

Perfect for a barbecue, your guests will love these light and delicious tacos that pack a lot of flavour. For a vegetarian version, substitute fish with tofu.