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Halibut Fish Taco Recipe
Jul 16, 2012 @ 3:53 PM
Posted by
Daily Value: 21%
Servings: 5
Low-Carb
Dairy-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 410Daily Value: 21%
Servings: 5
Low-Carb
Dairy-Free, Sugar-Conscious
| Fat | 23g | 35% |
| Saturated | 3g | 17% |
| Carbs | 14g | 5% |
| Fiber | 3g | 13% |
| Sugars | 2g | 0% |
| Protein | 35g | 71% |
| Cholesterol | 89mg | 30% |
| Sodium | 620mg | 26% |
| Calcium | 65mg | 6% |
| Magnesium | 62mg | 16% |
| Potassium | 992mg | 28% |
| Iron | 2mg | 12% |
| Zinc | 1mg | 7% |
| Vitamin A | 981IU | 20% |
| Vitamin C | 25mg | 41% |
| Thiamin (B1) | 0mg | 10% |
| Riboflavin (B2) | 0mg | 6% |
| Niacin (B3) | 12mg | 62% |
| Vitamin B6 | 1mg | 56% |
| Folic Acid (B9) | 33µg | 8% |
| Vitamin B12 | 2µg | 33% |
| Vitamin D | 9µg | 2% |
| Vitamin E | 5mg | 24% |
| Vitamin K | 20µg | 25% |
| Fatty acids, total monounsaturated | 16g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
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Bree Hester
This meal is the opposite of what I think of when I think of fish tacos. These are light. Fresh tasting. Clean. Flavorful. These were so good that my husband and I were scraping the bits from the bottom of the pan. These fish tacos are going to be a staple in this house from now on. I made them about two weeks ago and honestly, I cannot wait to make them again.
INGREDIENTS
- 1 bunch cilantro
- Juice from 5 limes
- 1/3 cup olive oil, plus 2 tablespoons for cooking
- 1 small white onion, coarsley chopped
- 2 cloves garlic
- 1 jalapeño
- 1/2 tablespoon garlic powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- Salt and pepper, to taste
- 2 pounds halibut
- 1/2 cup white wine
- Corn tortillas, for serving
DIRECTIONS
Put the cilantro, lime juice, 1/3 cup olive oil, onion, garlic, jalapeño, garlic powder, paprika, cumin, and salt and pepper in the bowl of a food processor.
Blend until smooth. Put the purée in a bowl and set aside.
Chop the halibut into small pieces. Dry well with a paper towel. Season with salt and pepper. Preheat a sauté pan with 2 tablespoons of olive oil. Add the halibut and cook until golden brown, about 8 minutes.
Add the wine and cook until the wine evaporates, about 2 minutes.
Add the cilantro mixture and cook for another minute to heat through.
Heat the corn tortillas in a hot dry pan. Add the fish mixture to the tortilla. Garnish with cilantro, salsa, sour cream, cheese, and avocado.
Recipe Details
Servings: 5Notes and Substitutions:
Click here to read more recipes from Bree's blog Baked Bree.
