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.
Click here to read more recipes from Bree's blog Baked Bree.
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.