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.
Ingredients
- 1 bunch cilantro
- 5 lime, juiced
- 2/3 cup olive oil
- 2 tbsp olive oil, for cooking
- 1 small white onion, coarsley chopped
- 2 cloves garlic
- 1 jalapeño pepper
- 1/2 tbsp garlic powder
- 1 tbsp cumin
- 1 tbsp paprika
- salt to taste
- black pepper to taste
- 2 lb halibut
- 1/2 cup white wine
- corn tortilla, for serving
Directions
- 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 Courtesy of The Daily Meal
Image Credit: Bree Hester
