Halibut Fish Tacos

I love to cook. Will loves to eat. This works out for us. I made these taco's last week (I married a taco monster) and he proclaimed them restaurant quality and possibly the best fish taco's he's ever had. Bold praise from the boy who claims the West Alabama Icehouse Taco Truck as one of his favorite Houston restaurants. They were super easy, quick and inexpensive for a week night dinner and clearly pack a punch of yum.

The way I cook is very much so to taste. I'm not one that is good at following a recipe and I'm not the best at measuring my amounts; so when making this slaw dressing, taste along the way and make it lime-ier than you'd imagine to like. It works out. 

HALIBUT FISH TACOS:

Fish for two (12-16 oz)

1/4 c olive oil

1 tsp salt

1/2 lime, juice

1/4 cup packed cilantro

1 tsp garlic powder

Put all ingredients in a plastic bag and let fish marinate 30mins+

Post marination, put fish in oven at 325 degrees and cook 15-20 mins, until it flakes easily with a fork. Depends on the thickness. 

 

SERRANO LIME SLAW

1/4 cup olive oil

1 1/2 limes, juiced

1 tbsp white balsamic

1 tsp salt

1 garlic clove

1/4 cup packed cilantro

1/2 serrano pepper, diced

1/2 tbsp honey

1 bag slaw mix

Olive oil through honey all go in the food processor. Adjust to taste and pour over slaw mix and let marinate 15 minutes before serving.

I made mine a salad. I plated the slaw for myself and topped with halibut. For Will I warmed up corn tortillas and he used the slaw in his tacos and I served it with live wedges, avocado slices, additional diced serrano pepper, and sirarcha sauce. Both ways were fabulous. 

Enjoy!

layne torschComment