Description
Super-fast, healthy fish tacos.
Ready in under an hour!
Ingredients
Units
Scale
- 2 lbs (907 g) flakey whole white fish (preferably halibut), butterflied by your butcher OR two inch thick filets, skin-on, totaling 1- 1.5 lbs
- 1 large red onion, divided, 3/4 cut into large slices and 1/4 sliced paper thin for garnish
- 3 limes, divided, 1 juiced, 2 cut into small wedges for garnish
- 2 large garlic cloves, minced or pounded into a paste
- 1 cups (237 ml) well chopped cilantro, reserve 1/2 cup for garnish
- 2 jalapeño peppers, 1 roughly chopped and smashed a bit with the side of your knife, 1 sliced paper-thin for garnish (ONLY use seeds if you like spice, otherwise remove carefully)
- 2 tbsp extra virgin olive oil
- 2 tsp coarse salt
- 1/8 tsp cayenne pepper
- 0.75 cups (178 ml) shredded cabbage
- 3 radishes, halved and sliced paper thin, for garnish
- 6 six-inch corn tortillas, (preferably fresh and La Palma brand)
- 6 to 8 small tomatoes - ie. plum, cherry (optional)
- 3 tbsp of sauce from canned chipotle in adobo (found in any Mexican foods section) mixed into 1 cups (237 ml) of crème fraiche or sour cream. (SO GOOD!)
- 0.5 cups (118 ml) Cotija Cheese and Queso Fresco
- 1 super ripe avocado, thinly sliced and ultra-lightly seasoned with salt
Instructions
- Place halibut in a ziplock bag with large onion wedges, ½ cup cilantro, 1 lime’s juice, garlic, olive oil, salt, cayenne pepper, and 1 smashed jalapeño. Squeeze out air, seal, and rotate to coat. Marinate for a few hours or overnight, or skip to the next step and marinate in the baking dish before baking.
- Place tomatoes in a large baking dish. Add the marinated halibut and remaining marinade from the bag. Place the fish skin-side down. Drizzle marinade heavily inside and around the fish. Set aside at room temperature while the oven heats.
- Preheat oven to 350°F (177°C).
- Prep/chop additional garnishes while the oven heats.
- Place the baking dish in the preheated oven and cook for 20-25 minutes. Check for doneness at the thickest part; flesh should be opaque but not tough. Do not overcook.
- Turn off the oven and place tortillas in the oven to warm.
- Add flaked fish to warm tortillas and garnish with sliced radishes, cilantro, cabbage, and jalapeños.
- Add sliced avocado, chipotle sauce, and cheese, if desired.
Notes
- For extra flavor, marinate the fish for at least 2 hours, or preferably overnight.
- To prevent the tortillas from becoming dry, warm them in a dry skillet or oven after the fish is cooked.
- If you prefer milder tacos, remove the seeds from the jalapeños before using.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 25
- Cholesterol: 50