Halibut Taco Recipe
Description
An elevated recipe to get you out of your taco rut! Halibut Fish Tacos with a citrusy avocado spread, cucumber-cilantro salad and fresh grapefruit slices.
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Ingredients
Avocado Mash
- 1 large avocado
- 2 tablespoons Greek yogurt, or sour cream
- 1 tablespoon minced pickled jalapeño + 1 tablespoon brine (plus more for cucumbers)
- 1 lime, zested and juiced
Cucumber Salad
- 3 mini cucumbers, finely diced (about ¾ cup)
- 2 tablespoons minced cilantro
Halibut
- 2 tablespoons agave syrup
- 1 ruby grapefruit, zested and segmented
- ¼ teaspoon ground coriander
- Kosher salt
- 1 (1-pound) skin-on halibut fillet
- 2 tablespoons avocado oil
- 6 small flour tortillas
Instructions
Avocado Mash
- In a second medium bowl, mash 1 avocado with 2 tablespoons Greek yogurt. Add 1 tablespoon minced pickled jalapeño, 1 tablespoon pickled jalapeño brine, minced zest of 1 lime and 2 teaspoons lime juice; season to taste with kosher salt.
Cucumber Salad
- In a medium bowl, combine 3 diced mini cucumbers, 2 tablespoons minced cilantro and a splash of pickled jalapeño brine; set aside.
Halibut
- Preheat cast iron skillet over medium for 3–5 minutes. Meanwhile, whisk together 2 tablespoons agave syrup, 1 tablespoon grated grapefruit zest, and ¼ teaspoon coriander; set aside.
- Pat halibut fillet dry then season with kosher salt. Add 2 tablespoons avocado oil to preheated skillet and heat until shimmering. Place halibut, skin side down, in skillet and cook, without moving, for 4 minutes or until it naturally releases from pan. Flip and continue to cook until an instant-read thermometer inserted in center of fillet reaches 125ºF, 3–4 minutes.
- Transfer halibut to a plate and brush evenly with agave mixture.
- To assemble, spread hearty dollops of avocado mash onto warmed tortillas. Top each with a spoonful of cucumbers. Flake fish into long thick sticks and arrange in center of tortillas; discard skin. Nestle a grapefruit segment or 2 into each taco.
Equipment
Notes
How to char tortillas: I like to warm and char the tortillas over an open flame. To do this, I heat a gas stove to medium and arrange 2 or 3 tortillas right over the flame. Slightly char the tortillas then flip, using a spatula, until the second side is charred. If you don't have a gas stove top, wrap the tortillas in a slightly damp paper towel and heat in the microwave for 20 seconds.
Substitutions:
- Coriander: can be substituted with ground cumin.
- Grapefruit: can be substituted with oranges.
- Agave: can be substituted with honey.
- Greek yogurt: can be substituted with sour cream.
Nutrition
Serving: 2tacosCalories: 350kcalCarbohydrates: 35gProtein: 31gFat: 15gSaturated Fat: 3gCholesterol: 85mgSodium: 645mgFiber: 3.5gSugar: 12g
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