|Reeling in one of our catch|
|Keenan, me, and my father-in-law Jim with our catch|
Halibut Tacos with Chipotle-Lime Sour Cream
Click here for a printable recipe
1 lb. halibut fillets
1 T. olive oil
1 1/2 t. chili powder
1/2 t. cumin
Heavy pinch salt
1/2 t. freshly ground black pepper
1/2 c. sour cream
2 t. fresh lime juice
1/2 t. chipotle powder
6 to 8 six-inch flour tortillas
1/4 head of cabbage, cored and very thinly sliced
Cherry tomatoes, halved or quartered
Thinly sliced red onion and/or scallions
Heat a non-stick skillet over medium heat. Coat the halibut in olive oil, and then sprinkled with chili powder, cumin, salt and pepper. Cook on each side for 4-5 minutes, or until fish is cooked through and flakes easily with a fork (this may vary depending on how thick your fillets are). Transfer to a plate and break into pieces.
While fish is cooking, combine sour cream, lime juice, and chipotle powder in a small bowl. Whisk to combine until smooth.
To serve, add a few halibut pieces to the center of a tortilla. Top with cabbage, tomatoes, onions and/or scallions, and drizzle with the chipotle-lime sour cream.