Halibut Fish Taco Recipe
Daily Value: 20%
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free
|Folic Acid (B9)||35µg||9%|
|Fatty acids, total monounsaturated||16g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
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.
- 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
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 DetailsServings: 5
Notes and Substitutions:
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