There are four key components to these beautiful and exceptionally delicious fish tacos : Green Goodness Sauce, Coconut Cilantro Lime Rice, Mango Pico, Flakey Halibut Filet, and don’t forget to fry the corn tortillas in a little olive oil to warm & top tacos with sliced red cabbage, microgreens, and a little Lemon Lime @alaskapureseasalt to throw it over the top.
Green Goodness Sauce
::INGREDIENTS::
5 green onions, whole but roots removed
1 bunch cilantro (no need to remove leaves from stems)
4 cloves garlic
1 jalapeño, removing stem end (can either remove seeds or leave depending on preferred heat)
Juice of 2 limes
1 1/2 cups sour cream or plain Greek yogurt
1/2 cup mayonnaise
1 tsp cumin
1 Tbs honey
1/2 tsp salt (I used Fresh Lemon Lime @alaskapureseasalt and it was gooood!)
::METHOD::
Blend all ingredients and enjoy on tacos, as a chip dip, or salads - so so so good.
Coconut Cilantro Lime Rice
:: INGREDIENTS::
1 can coconut milk
1 can water just filling the coconut can up after adding coconut milk
2 cups jasmine rice
Juice and zest of 1/2 lime
1/4 cup chopped cilantro
Sprinkle of sea salt for top
::METHOD::
Bring coconut milk and water to a boil and add rice. Cover and let simmer on low for about 15-20 minutes until rice is done.
Cool slightly and add lime juice, zest and cilantro.
Mango Pico
::INGREDIENTS::
1 peeled cucumber
1 red onion
1 tub cherry tomatoes
2 mango
1 jalapeño
Juice of 1 whole lime
Cilantro to your preference
1 tsp cumin
1 Tbs sugar
1 tsp flakey salt
::METHOD::
I like to dice everything as small as I can get it, but if you’re short on time and/or patience, bigger chunks pack all the same flavor too!
Mix up and enjoy with chips and atop these ultimate fish tacos
Flakey Halibut Filet
Living here we get real lucky in terms of fresh fish. Feel free to replace the halibut with whichever freshest fish you have access to! Rinse filet in cold water and pat dry on paper towel. Season top of filet with flakey salt - Hot Pepper @alaskapureseasalt for the win - and a sprinkle of cayenne pepper (amount to your taste and heat tolerance).
Heat skillet on high and get it really hot. Oil pan with 1 Tbs of olive oil and then right before you’re ready to put fish in hot pan, drop a few pats of butter on the pan and put your fish with the seasoning side down directly on top of the melting butter in the pan. Cook the fish like this without touching it for about 4 min. Then flip (it should be beautifully golden with a nice burnt butter crust on it now) and cook for 1-2 more minutes until the fish is cooked through (you can really see when halibut is done because it starts to get nice and flakey!) Serve as a filet and use fork to shred portions off for the tacos.
📷 Caitlin Blaisdell Photography
Comments