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1 mango, diced

½ red onion, diced

1 lime juiced

1 cup chopped cherry tomatoes

½ cup chopped grape tomatoes

½ jalapeño, chopped

½ teaspoon salt


1 pound halibut

salt, for seasoning

black pepper, for seasoning

2 tablespoons olive oil



shredded lettuce

extra limes, for garnish

chopped cilantro, for garnish

crema, for garnish


In a medium bowl, combine mango, red onion, lime juice, cherry tomatoes, grape tomatoes, jalapeño, and salt. Mix well to combine, set salsa aside.

Season both sides of halibut with salt and pepper. In a cast iron skillet, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add the fillet to the pan. Cook for about 8 minutes per side until fish is translucent and easily flaked with a fork. Remove from heat and flake into bite-sized pieces.

Place tortillas one at a time over a medium-high heat flame burner, slightly char each side. Garnish each halibut taco to your liking with shredded lettuce, mango salsa, lime, cilantro, and crema.

Enjoy with Edna Valley Vineyard’s 2017 WMS Heritage Chardonnay. Cheers!

Kendra Aronson
Food Stylist

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