Halibut Tacos with Sriracha

Halibut Tacos with Sriracha

June 01, 2016

So I made the BEST halibut tacos for lunch today.  I barely was able to get a picture of one before they were destroyed by the hubs and I.  Gah. Deliciousness.  And I did the worst job of documenting it with pics, but the pic above shows the {delicious} end result.

Here is a pic of it sizzling away in the pan.  It's a little messy, but that's the way I roll.

Seaforth Fish Company Alaska Halibut Tacos with Sriracha

It is a suuuuuper easy recipe, I made it up on the fly with what I had on hand.  You can do the same!  But in case you don't want to, here's a roadmap for ya!  I like to use organic and home grown ingredients whenever possible, I think it tastes better that way.

Ingredients:

1/2 to 1 lb of flash frozen Wild Alaskan Halibut, thawed and cubed
1 to 2 T EVOO
1 shallot, chopped in a small dice
1/2 jalapeño, chopped in a small dice with ribs and seeds included for heat
1 small clove of garlic, chopped very tiny
6 to 8 cherry tomatoes, halved and quartered
1/2 small lime (or 1-2 teaspoons lime juice)
5 or 6 sprigs of fresh cilantro, chopped
3 or 4 sprigs of cilantro set aside for topping and garnish

Salt and Pepper to taste

Directions:

Pour EVOO into pan, let it get hot enough to sizzle.  Add diced shallots, jalapeño and garlic.  Sauté over medium heat until fragrant and onions become a little translucent.  Add Cherry tomatoes and lime juice and continue the sauté until tomatoes start to break down and become saucy. {NOTE - Lime juice can be a little subjective, depending on your taste buds.  I LOVE it so I go heavy on the lime.  You may want to start slow and taste test before adding the full amount.}

Once you have a lovely saucy mess in your pan, add the halibut.  Don't stir too much, but do stir it enough to get a good coating of sauce on the fish.  Continue cooking over medium heat until fish is cooked through, it should be completely white all the way through.  If it is showing any translucency, it is undercooked - give it another minute or two.  But don't OVERcook it either.  That will give your halibut a dry texture.

At the last minute toss in the chopped cilantro, salt and pepper to taste, and sauté to bring it all together.

I like to serve it on a warmed up flour tortilla, but corn would be good too.  Heap some leftover salad greens on the tortilla and spoon the halibut mixture over that.  Add some fresh cilantro on top, and Sriracha sauce to taste.  And squeeze a little more lime juice all over the top for good measure. 

I didn't add any cheese today, but that would be good.  Sour cream is great on halibut tacos, too.  Really, however you like your tacos is good!

I'd love to hear from you - did you make this?  How did yours turn out?  And what did you change about the recipe that made it out of this world for you?  

Eat more fish, it's good for you!

Steph

 



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