Halibut Fish Tacos In Jicama Wraps

Who doesn’t love a good fish taco? Halibut fish tacos are one of my favorite summer meals. They are so flavorful and satisfying, yet light, which means you won’t feel guilty after eating them.

Ingredients for Tacos

Ingredients for Avocado Salsa

• 1 Large Avocado (or two small or medium Avocados)
• 1/2 White Onion
• 1/2 Cup of Cilantro
• 1 Lemons
• 1 Lime
• Salt and Pepper to taste
• 2-4 Serrano Peppers (depending on the level of spiciness that you prefer)
• 1/2 Cup of Water

Directions

In a medium bowl squeeze the lemon, the lime, add the paprika, garlic, 2 tablespoons of olive oil, salt and pepper. Whisk together and put aside for a few minutes. Cut your fish about 2 inches thick and add them into your bowl to marinate. Place in the refrigerator for 15 to 30 minutes. Meanwhile, let’s get started on making your Avocado Salsa.

Throw all the ingredients for the Avocado Salsa into the blender and blend for 3 to 5 five minutes or until the sauce looks like a thick puree. Place the salsa in the fridge for a few minutes.

Heat up 3 tablespoons of vegetable oil in a large non stick skillet over medium high heat. Remove the Halibut from the marinade and place them on the skillet. Cook each side for about 3 to 5 minutes. Remove the fish from the skillet and start assembling your tacos. Spread the Avocado Salsa onto the Jicama wrap. Next, place the fish on top of the Avocado Salsa and garnish with fresh cilantro, onion and diced tomatoes. I also like to add Queso Fresco on top.

For the win, pair this meal with a New Zealand Sauvignon Blanc. These wines tend to have a mix of citrus and tropical flavors and a zippy herbal quality that goes well with cilantro. I usually opt for a glass of Kim Crawford Sauvignon Blanc.