This week I decided to switch up my usual halibut fish taco recipe so that I could incorporate some extra veggies. And guess what? The boys and Alex loved them!
Ingredients for Tacos
12 Corn Tortillas
2 lbs of Halibut
2 Tablespoons of Paprika
1 Teaspoon of Garlic Powder
1 Teaspoon of Oregano
1 Teaspoon of Cayenne Pepper
½ Teaspoon of Cumin
1 Teaspoon of Salt
1 Teaspoon of Peppercorn
2 Tablespoon of Garlic Olive Oil
½ Cup of Chopped Cilantro
½ Cup of Cotija Cheese
1 Cup of Sliced Red Cabbage
2 Limes Sliced in Wedges
Ingredients for Avocado Salsa
2 Cups of Corn Kernels (about 3–4 ears of corn)
2 Avocados Diced
2 Jalapeno or Serrano Peppers Diced
2 Tablespoons of Lime Juice from two fresh limes
¼ Cup of Cilantro Chopped
½ Teaspoon of Salt
½ Teaspoon of Black Pepper
- In a large bowl squeeze your limes and oranges. Proceed to adding the paprika, garlic, oregano, cayenne pepper, cumin, garlic olive oil, salt and peppercorn. 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 Corn Avocado Salsa.
- Preheat Grill or Grill Pan to high and heat for 10 minutes. Add corn and cook, turning often, until charred all over. They will be ready in about 10 minutes. Once ready, sit aside for a few minutes until they cool down. Proceed to removing the kernels from the cob.
- In a medium bowl, mix together the avocado, corn, jalapenos, lime juice, cilantro, salt and pepper until combined. Store in the refrigerator until ready to serve with tacos.
- 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.
- Warm up your tortillas and your’re now ready to assemble your tacos. Add a piece a fish, a spoonful of your corn avocado salsa. Garnish with red cabbage, cotija cheese, cilantro, and serve with lime wedges.