Halibut Tacos with Mango Salsa + Lime Crema

Of all the things I love about my job, the people I work with are in the top three reasons. Not just because they are good and dependable at what they do, but because they are kind, generous people.
When Dale and Patty go to Arizona, they always bring us delicious fruit. Anthony made raspberry jam and shared it with all of us. Julie - our master gardener - grows tomatoes, and cucumbers in her greenhouse every summer, and just last week, Aaron went fishing and showed up at my desk with fresh halibut fillets.

There are many ways to enjoy Alaskan halibut, but one of my favorite ones, especially in the summer, is in tacos with mango salsa and lime crema, as prepared by the food genius Maya from {{Alaska from Scratch}} one of my very favorite food blogs.

I toned down the Tapatio hot sauce so that Ben could eat the crema, but you should drop that Tapatio like it's hot. Literally. Also, I  made my own taco seasoning mix, like Maya, with chili powder, cumin, garlic powder, and salt, but Tim has used the premixed stuff before and the result is just as tasty.

(Serves 4)

For the lime crema

  • 1/3 cup sour cream
  • juice of half a lime
  • 2-3 tablespoons milk (until thin enough to drizzle)
  • 1 teaspoon taco seasoning
  • 1-2 teaspoons hot sauce (like Tapatio), to taste
  • salt to taste
For the mango salsa

  • 1 ripe mango, cubed
  • 1 ripe avocado, cubed
  • 1/3 cup red onion, minced
  • 1/3 cup cilantro, chopped
  • juice of half a lime
  • salt to taste
For the halibut

  • 1 1/2 pounds wild Alaska halibut fillets
  • 2 tablespoons taco seasoning
  • salt
  • oil for the pan, like avocado oil or canola (I used olive oil)
To assemble the tacos

  • 1 dozen corn tortillas, steamed (I fried mine)
  • shredded cabbage
  • lime wedges
  • Tapatio hot sauce

1. In a small bowl, stir together the sour cream, lime juice, milk, taco seasoning, and hot sauce until smooth. Season to taste and add more milk as needed until the crema can be drizzled. Set aside.
2. In a medium bowl, gently stir together the mango, avocado, red onion, cilantro, and lime. Season to taste and set aside.
3. Pat the halibut fillets dry with paper towels. Season the fillets generously on both sides with taco seasoning and salt. Place a large skillet over medium-high heat. Swirl with avocado or canola oil. Sear the halibut until cooked medium to medium-well (being careful not to overcook and dry out the halibut). Cooking time will depend on the thickness of your fillets. Remove the halibut from the heat and break the fish into large flakes.
4. To assemble the tacos: place a steamed corn tortilla on a plate. Top with flaked halibut, followed by a handful of cabbage, a drizzle of lime crema, and a spoonful of mango salsa. Serve with Tapatio hot sauce and serve promptly.

Total hit.


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