Summertime is Fish Taco season. With all the fresh wild caught fish coming into stores, it is the best time for us Colorado mountain folk to get our fix of fish. I usually use swordfish, cod or some other white fish for fish tacos, but this time I decided to splurge. Halibut has a much better texture than other white fish and makes a MEAN fish taco.
When blackening fish, make sure you really coat the fish in the spices to give it something to burn (“blacken”). This taco has the sweetness from the mango, spice from the fish, tanginess from the tomatillo and creamy fat from the avocado; the ultimate flavor combo!
Prep Time: 20 minutes
Cook Time: 5 minutes
Yield: 2 servings
Serving Size: about 3 tacos