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4017 Preston Rd #530, Plano, TX
Phone 972-473-2722

Fresh From The Sea

Halibut Tacos Recipe of the Week

Rick Oruch - Thursday, May 16, 2019

Halibut Tacos with Baja Crème

Ingredients:

Halibut:

Juice of 1 medium lime

2 Tbsp olive oil

1 Tbsp Old Bay Seasoning

1 tsp chili powder

½ tsp cumin

1 Tbsp canola oil

1-pound halibut bits

Baja Crème:

1 cup reduced-fat sour cream (or regular)

½ cup low-fat mayonnaise (or regular)

½ cup chopped cilantro

1 tsp chili powder

1 tsp smoked paprika

½ tsp Tony Chachere’s creole seasoning

½ tsp cumin

1 clove garlic, minced

¼ tsp garlic powder

1½ tsp fresh lime juice

8 6-inch corn tortillas

Slaw:

1 bag red and green cabbage slaw or

½ head small red cabbage thinly sliced

¼ head small green cabbage, thinly sliced

½ cup chopped cilantro

2-3 stalks green onions, chopped

Instructions:

  1. Combine all the ingredients for the halibut.  Mix well, cover and store in the frig for about 20-30 minutes.
  2. While the fish is marinating, combine all the ingredients for Baja Crème.  Cover and store in frig until ready to use.
  3. Combine all the ingredients for the slaw and store in the frig until ready for use.
  4. In a sauté pan over medium-high heat, add the oil.  Add the halibut bits to the pan but do not overcrowd.  May need to do multiple batches.  Turn when you see the edges turn opaque.  The halibut is done when pieces are firm and can flake with a fork.
  5. In a clean pan with no oil, over medium-high heat, cook each side of the tortilla for about 30 seconds or until it is pliable.  Assemble your tacos with halibut, slaw, and top with the Baja crème and enjoy!

Yield:  4 servings

Source:  Cindy Kleckner, RDN, LD





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