Weather: 54 degrees, cloudy
What I’m listening to: the way it sounds when cars drive by on the highway after it rains
While here visiting this last week, a family member caught a halibut in Kachemak Bay. Their one request before they headed back to Central California was that I make them some halibut tacos. So with fresh-caught halibut fillets ready and waiting, we headed to the store in search of caffeination and the perfect ripe mango, as we talked about things from helicopters to Subarus, from craft beers to coffee, from cooking shows to Alaska adventures.
Once home, with tacos on the table, the visitors asked between bites, “Is this recipe on the blog?”
Not yet. But it will be. Halibut Tacos with Mango Salsa & Lime Crema.
And here they are: fresh halibut, crisp cabbage, cooling lime crema, and bright mango salsa with avocado, cilantro, and red onions, all held together by a perfectly steamed corn tortilla and topped with Tapatio hot sauce. A couple of quick notes… to season the halibut, I use homemade taco seasoning – a mixture of chili powder, cumin, garlic powder, and salt. For the corn tortillas, I like them steamed or warmed in the pan until pliable and soft for fish tacos, as is traditional. (If your corn tortillas are fragile, double them up as pictured). However, this recipe is also excellent on freshly fried and salted corn tortillas, either as tacos or tostadas. I just wouldn’t recommend flour tortillas here. Trust me.
Halibut Tacos with Mango Salsa & Lime Crema
Fresh halibut tacos with crisp cabbage, cooling lime crema, and bright mango salsa with avocado, cilantro, and red onions, all held together by a perfectly steamed corn tortilla and topped with hot sauce.
Yields: Serves 4
- For the lime crema:
- 1/3 cup sour cream
- juice of half a lime
- 2-3 tablespoons milk (until thin enough to drizzle)
- 1 teaspoon taco seasoning
- 1-2 teaspoons hot sauce (like Tapatio), to taste
- salt to taste
- For the mango salsa:
- 1 ripe mango, cubed
- 1 ripe avocado, cubed
- 1/3 cup red onion, minced
- 1/3 cup cilantro, chopped
- juice of half a lime
- salt to taste
- For the halibut:
- 1 1/2 pounds wild Alaska halibut fillets
- 2 tablespoons taco seasoning
- salt
- oil for the pan, like avocado oil or canola
- To assemble the tacos:
- 1 dozen corn tortillas, steamed
- shredded cabbage
- lime wedges
- Tapatio hot sauce
In a small bowl, stir together the sour cream, lime juice, milk, taco seasoning, and hot sauce until smooth. Season to taste and add more milk as needed until the crema can be drizzled. Set aside.
In a medium bowl, gently stir together the mango, avocado, red onion, cilantro, and lime. Season to taste and set aside.
Pat the halibut fillets dry with paper towels. Season the fillets generously on both sides with taco seasoning and salt. Place a large skillet over medium-high heat. Swirl with avocado or canola oil. Sear the halibut until cooked medium to medium-well (being careful not to overcook and dry out the halibut). Cooking time will depend on the thickness of your fillets (mine were thinner and only required 3 minutes per side). Remove the halibut from the heat and break the fish into large flakes.
To assemble the tacos: place a steamed corn tortilla on a plate. Top with flaked halibut, followed by a handful of cabbage, a drizzle of lime crema, and a spoonful of mango salsa. Serve with Tapatio hot sauce and serve promptly.
