Blackened Halibut Tacos w/ Mango Slaw & Creamy Tomatillo-Avocado Sauce

Name: Blackened Halibut Tacos w/ Mango Slaw & Creamy Tomatillo-Avocado Sauce
Prep time: 20 min
Cook time: 5 min
Ingredients: 1/2 lb fresh Halibut (sliced into strips); 1/4 c chili powder; 2 T paprika; 1/2 T cayenne pepper; 1 T black pepper; 1 T salt; 1/4 c canola oil (or other high-heat cooking oil); 1/2 lb red cabbage (shredded); 1/4 c red onion (thinly julienned); 1 mango (diced); 1 small jalapeño (sliced); 1/4 c cilantro (chopped); 1/4 c green onion (thinly sliced); 1 avocado; 1 to matillo; 2 T lime juice; 2 T cilantro; 1/2 T salt; 1/4 c water (or more to create desired consistency); 12 4 " corn tortillas

July 16, 2016 1 comment Article Lunch, Main Course, Recipes, Sauces, Seafood

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!

Blackened Halibut Tacos w/ Mango Slaw & Creamy Tomatillo-Avocado Sauce

5 from 1 vote

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Prep Time 20 mins

Cook Time 5 mins

Servings servings

Ingredients

1/2 lb fresh Halibut sliced into strips
1/4 c chili powder
2 T paprika
1/2 T cayenne pepper
1 T black pepper
1 T salt
1/4 c canola oil or other high-heat cooking oil
1/2 lb red cabbage shredded
1/4 c red onion thinly julienned
1 mango diced
1 small jalapeño sliced
1/4 c cilantro chopped
1/4 c green onion thinly sliced
1 avocado
1 to matillo
2 T lime juice
2 T cilantro
1/2 T salt
1/4 c water or more to create desired consistency
12 4 " corn tortillas

Instructions

Coat Halibut in spices, salt & pepper. Set aside.
For the slaw, combine red cabbage, red onion, mango, jalapeño, cilantro and green onion; mix well and set aside.
Sor the sauce, combine avocado, tomatillo, lime juice, 2 T cilantro, 1/2 T salt and water in a blender. Blend until smooth, adding more water until desired consistency is reached.
Heat canola oil in a sauté pan over high heat. Right before the oil begins to smoke, add the seasoned fish. Saute until fish is cooked through and spices have become encrusted.
To serve, steam, then double stack the taco shells. Top with fish, slaw and tomatillo-avocado sauce.