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Chef Tyler Florence’s Alaskan Halibut Fish Tacos

June 22, 2021
Food & Drink

We hope you’re hungry, because it’s almost time for the next (RED) ALL-STAR KITCHEN Cook Along! On June 23rd, Al Roker and Chef Tyler Florence will join host Billy Harris and mixologist Charlotte Voisey for what is sure to be an unforgettable evening.

Check out the delicious recipes we’ll be making to ensure you’re ready to cook dinner with Al Roker and Chef Tyler Florence tomorrow night at 8PM EST.

Tickets to join the interactive cook along on Zoom are priced at just $25 (plus ticketing fees), and thanks to generous dollar matching by the Bill & Melinda Gates Foundation, every ticket purchased will result in $100 to the Global Fund COVID-19 Response. Buy your ticket now so you can be part of the action!

Alaskan Halibut Fish Tacos

Serves 4-6 


  • Pico De Gallo
  • 8 ounces cherry tomatoes, quartered 
  • 1⁄2 small yellow onion, diced small 
  • 1-2 jalapeno sliced thin 
  • 1 lime, juiced 
  • 1/3 bunch cilantro, chopped 
  • Kosher salt and fresh-cracked black pepper

Ingredients for Pink Chili Mayo:

  • 1⁄2 cup mayonnaise 
  • 2 tablespoons sriracha hot sauce 
  • 1⁄2 teaspoon ground cumin 

Ingredients for the Fish: 

  • 2 tablespoon olive oil 
  • 2-3 8-ounce pieces of skin on halibut 
  • Kosher salt and cracked black pepper 


  • 8 6” flour tortillas 
  • Fresh cilantro leaves for garnish 
  • Green onion for garnish 
  • Lime wedges for garnish 

Tools Needed:

  • 1 chef knife 
  • 1 cutting board 
  • Paper towels 
  • 1 medium mixing bowl 
  • 1 small mixing bowl 
  • 1 sheet tray 
  • Grill (optional) 
  • 1 large skillet 
  • Spoons/spatula/whisk/tongs 
  • Serving platter or plates 


Make the Pico

  • 1. Combine the quartered cherry tomatoes, onion, jalapeno, lime, and cilantro in a bowl. 
  • 2. Season with some salt and pepper and a drizzle of olive oil. Mix until combined. Set aside. 

Make the Pink Chili Mayo

  • 1. Combine the mayonnaise, sriracha and cumin in a bowl and mix until fully incorporated. Set aside. 

Make the Fish 

  • 1. Heat the oil in a large skillet over medium heat. 
  • 2. Once the oil is hot, place the fish skin-side down into the skillet to cook for about 5-6 minutes or until the skin is nice and crispy and brown. 
  • 3. Season the flesh side of the fish and flip over to sear for about 2 minutes or so to finish cooking and brown the flesh. 

Heat the Tortillas 

  • 1. Place the tortillas over an open flame for about 15-20 seconds per side to heat up and toast. If you have an electric cook top you can cook the tortillas in the same skillet you used to make the fish, just be sure to wipe out the pan first. You can also heat them in a microwave wrapped in paper towels. 

Serve the Tacos 

  • 1. If you are plating them individually, use a fork to flake the flesh of the fish away from the skin. You can discard the skin.
  • 2. Smear some of the chili mayo inside one of the tortillas. Fill with fish and top with the Pico de Gallo. Garnish with cilantro, green onions, and lime.

Cucumber Cilantro Smash 


  • 2 oz Hendrick’s Gin 
  • 1 inch of cucumber—chopped 
  • Pinch of fresh cilantro 
  • 1 oz fresh pineapple juice 
  • 1/2 oz simple syrup (combine equal parts of sugar and water together until fully dissolved) 
  • 1/2 a lime—to be juiced 


  • 1. Put cucumber in a cocktail shaker, add simple syrup and muddle
  • 2. Add other ingredients
  • 3. Add ice and shake well
  • 4. Strain over ice in a tall glass
  • 5. Garnish with pineapple and cucumber