Halibut Tacos with Cilantro Lime Sauce

Halibut is great to use in your tacos.

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

They carry the spices and flavors along very well.

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

Here is what you need to get started:

Halibut

juice of 1 med lime
2 TBS olive oil
1 TBS Old Bay seasoning
1 tsp chili powder
1/2 tsp cumin
1 lb halibut bits

(pictured below)

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

Cilantro lime sauce

1 cup sour cream
1/2 cup mayonnaise
3/4 cup grated parmesan
1/2 cup chopped cilantro
1 tsp chili powder
1/4 tsp smoked paprika
1/2 tsp Tony Chachere’s creole seasoning
1/2 tsp ground cumin
1 clove garlic minced
1/4 tsp garlic powder
1 1/2 tsp fresh lime juice

(pictured below)

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

Slaw

1/2 head small red cabbage thinly sliced
1/4 head small green cabbage thinly sliced
1/2 cup chopped cilantro
2-3 stalks green onions chopped

(pictured below)

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

To start off we begin with the halibut to give time to marinate.  Really, you just dump everything in a bowl or ziploc bag.

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

Then mix it all up and store covered in the refrigerator.

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

Going on we’ll proceed with the cilantro lime sauce.  Dump all the ingredients in a bowl.

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

Mix thoroughly and store covered in the refrigerator.

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

Next we move forward with the slaw.  Now here I keep it dry.  This is so I can really make this ahead of time and it doesn’t get wilted. You can add vinegar and oil to it or add the cilantro lime sauce.  I like my cabbage crunchy on my tacos so adding a sauce to the slaw puts a time limit to it.

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

Normally, I try to slice up the cabbage as thin as possible but sometimes time constraints don’t allow for my rapid chopping knife.

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

So if you are prepping for later time to eat these tacos I would stop here and store everything in the refrigerator.  You would definitely be able to come back to this in 2-3 days no problem.

 

In a skillet at medium high heat add some olive oil and add the halibut pieces allowing room.  you may need to do this in 2 or three batches depending on the pan size.  Giving the pieces some space allows for good browning and crust or sear.  You know that the halibut is done when it is firm.

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

When all the halibut is cooked then I like to heat up the corn tortillas to make them pliable and a little char for taste.  You don’t need to use oil, just make sure the pan is pretty hot.  You would only really cook each side for about 30 seconds.

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

There you have it.  Gather your slaw and sauce and have fun building your tacos.

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

 

Halibut Tacos with Cilantro Lime Sauce | Alaska Home Pack

Enjoy!

 

Recipe Card

Halibut                                                                                          Cilantro lime sauce
juice of 1 med lime                                                                        1 cup sour cream
2 TBS olive oil                                                                                1/2 cup mayonnaise
1 TBS Old Bay seasoning                                                              3/4 cup grated parmesan
1 tsp chili powder                                                                          1/2 cup chopped cilantro
1/2 tsp cumin                                                                                 1 tsp chili powder
1 lb halibut bits                                                                             1/4 tsp smoked paprika
———-                                                                                           1/2 tsp Tony Chachere’s creole seasoning
Slaw                                                                                              1/2 tsp ground cumin
1/2 head small red cabbage thinly sliced                                    1 clove garlic minced
1/4 head small green cabbage thinly sliced                                1/4 tsp garlic powder
1/2 cup chopped cilantro                                                             1 -1/2 tsp fresh lime juice
2-3 stalks green onions chopped

8-10 corn tortillas

Combine all the ingredients for the Halibut.  Mix well and store covered in the refrigerator for at least 20 minutes.
Combine all the ingredients for the cilantro lime sauce.  Set aside covered in the refrigerator until ready for use.
Combine all the ingredients for the slaw and store in the refrigerator until ready for use.
Over medium high heat in a saute pan and add a little olive oil.  Add the halibut bits to the pan giving them some room.  May need to do multiple batches.  Turn when you see the edges turn opaque.  The Halibut is done when pieces are firm and can flake with a fork.
In a clean pan (no grease) over medium-high heat, cook each side of the corn tortilla for about 30 seconds or until turns pliable.
Assemble your tacos and enjoy!

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