Serve with Tapatio hot sauce and serve promptly. Top with flaked halibut, followed by a handful of cabbage, a drizzle of lime crema, and a spoonful of mango salsa. To assemble the tacos: place a steamed corn tortilla on a plate. Remove the halibut from the heat and break the fish into large flakes. Cooking time will depend on the thickness of your fillets (mine were thinner and only required 3 minutes per side). Sear the halibut until cooked medium to medium-well (being careful not to overcook and dry out the halibut). Place a large skillet over medium-high heat. Season both sides of the fish generously with salt, pepper, and paprika. Season the fillets generously on both sides with taco seasoning and salt. Pat the halibut fillets dry with paper towels. In a medium bowl, gently stir together the mango, avocado, red onion, cilantro, and lime. In a medium sized mixing bowl, mix up the green onions, avocados, mangoes, jalapeños, cilantro, cumin and salt & pepper. Season with salt, lemon pepper and a squeeze of lemon on each filet and broil for about 12 minutes, or until the thickest parts flake easily. Season to taste and add more milk as needed until the crema can be drizzled. Place filets on a foil lined baking sheet. In a small bowl, stir together the sour cream, lime juice, milk, taco seasoning, and hot sauce until smooth. I just wouldn’t recommend flour tortillas here. However, this recipe is also excellent on freshly fried and salted corn tortillas, either as tacos or tostadas. (If your corn tortillas are fragile, double them up as pictured). For the corn tortillas, I like them steamed or warmed in the pan until pliable and soft for fish tacos, as is traditional. A couple of quick notes… to season the halibut, I use homemade taco seasoning – a mixture of chili powder, cumin, garlic powder, and salt. Halibut Tacos with Mango Salsa & Lime Crema.Īnd here they are: fresh halibut, crisp cabbage, cooling lime crema, and bright mango salsa with avocado, cilantro, and red onions, all held together by a perfectly steamed corn tortilla and topped with Tapatio hot sauce. Once home, with tacos on the table, the visitors asked between bites, “Is this recipe on the blog?” So with fresh-caught halibut fillets ready and waiting, we headed to the store in search of caffeination and the perfect ripe mango, as we talked about things from helicopters to Subarus, from craft beers to coffee, from cooking shows to Alaska adventures. Their one request before they headed back to Central California was that I make them some halibut tacos. While here visiting this last week, a family member caught a halibut in Kachemak Bay. What I’m listening to: the way it sounds when cars drive by on the highway after it rains Alaska Eats, Alaska from Scratch, Fish & Seafood, Main Dishes, Spring, Summer.Pour the olive oil in a non-stick skillet over medium-high heat. Halibut Tacos with Mango Salsa & Lime Crema Then, season both sides with salt, lemon pepper, Old Bay Seasoning, and garlic powder.
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