Sunday, April 9, 2017

H is for...Halibut Tacos

We recently returned from an RV camping vacation in southern Arizona. We met up with long-time friends Connie and Bill and stayed at Kartchner Caverns and Patagonia Lake. Connie had brought along some Alaskan halibut, and one night she treated us to halibut tacos. Her daughter, Shawna, had made them for her last summer.

I had heard of fish tacos before, but never really wanted to try them. After all, I'm a southwestern girl, and we don't make tacos out of fish. Hamburger, pork, chicken...sure. But NOT fish! It just didn't sound good at all, but I figured they wouldn't kill me so I'd give them a try.

Oh my gosh! They were delicious! I don't know if this is the way everyone makes fish tacos, but I don't really care. We've found a great new way to use some of the halibut we have in the freezer, and I'm looking forward to making some for friends here at home. This recipe is simple - my favorite kind (maybe because we used packaged taco seasoning instead of mixing our own seasonings!). Don't skip the crema!

Shawna's Halibut Tacos

Crema:
¼ c. thinly sliced green onions
¼ c. chopped fresh cilantro
3 T. mayonnaise
3 T. sour cream (or yogurt)
1 tsp. grated lime rind
1-½ tsp. fresh lime juice
¼ tsp. salt
1 garlic clove, minced

Tacos:
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. smoked paprika
¼ tsp. ground red pepper
⅛ tsp. salt
⅛ tsp. garlic powder
1-½ pounds halibut filets, cut into 1" cubes
8 (6-inch) corn tortillas
1" cooking oil, heated in small skillet
2 c. shredded cabbage

Blend all ingredients for crema together and refrigerate until ready to use. Mix seasonings together. Spray skillet with cooking spray and cook halibut, stirring to break cubes apart. Add seasoning when halibut is about halfway cooked and continue stirring. Set aside. Pass tortillas, one at a time, through hot oil to soften. Lay on plate, fill with halibut, and garnish with shredded cabbage and prepared crema. Fold and enjoy.

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