In the mood for Mexican but don’t want to roll over in a Mexi-Coma? Try these light and refreshing Halibut Fish Tacos. They are flavorful and bright, with just a hint of clean heat from the jalapeno.
Add a dollop of Avocado Crema, and you not only have a light and filling meal, but you have the added benefit of saying “It’s not crema….it’s my daily dose of omegas and antioxidents”.
3 lbs halibut
1 Tbs each: ground cumin, Mexican oregano, salt, pepper
1 Tbs olive oil
3 Tbs water
1/4 cup sour cream
Juice of 1/2 lime
Zest of 1 lime
1 cup cilantro, chopped
1 cup cucumbers, halved and thinly sliced
1/4 cup green onions, finely chopped
1-2 Tbs jalapenos, minced
12 corn tortillas, street taco size
Mix cucumber, jalapeno, and green onion in a small bowl. Season with salt and pepper. Set aside. (Can be made 1-2 hours in advance)
Preheat oven to 200. Wrap tortilla sin aluminum foil, and warm in the oven.
Pat halibut dry. Mix cumin, oregano, salt, and pepper in a small dish. Season halibut on all sides with the seasoning mix.
Heat olive oil in large skillet over medium heat. Cook halibut, flesh-side down, for 5 minutes. Flip to cook with skin side down. Add water to and quickly cover. Cook 5-10 minute or until halibut is opaque in the center. When done, the fihs will be white, and you will notice thin lines/cracks start to form at its edges. Do not overcook! (No one likes dry fish!)
Puree sour cream, lime juice, lime zest, cilantro, and avocado in a blender. Salt and pepper to taste.
Cut halibut into thin strips for tacos. Place on tortilla.
Serve with…. a healthy spoonful of avocado crema and the cucumber jalapeno salsa.
Photo courtesy of Food and Wine.