Ingredients
- For the crema:
- 8 ounces sour cream
- 2 tablespoons fresh lime juice
- Zest of 1 small lime
- 1 teaspoon agave nectar
- ½ teaspoon ground cumin
- ½ teaspoon salt
- Small pinch freshly ground black pepper
- For the pico de gallo:
- 1½ pounds tomatoes, seeds removed and chopped
- ¼ of a red onion, finely chopped
- 1 cup fresh cilantro, chopped
- 1 medium jalapeño, finely chopped
- Chipotle hot sauce to taste
- ½ teaspoon salt
- Small pinch freshly ground black pepper
- For the halibut:
- 1 pound halibut, cut into 1 inch pieces
- ½ teaspoon mild chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon oregano
- ¼ teaspoon smoked paprika
- Zest of ½ lime
- ¼ teaspoon salt
- Small pinch freshly ground black pepper
- 1 tablespoon canola oil
- For the tacos:
- 6 corn tortillas
- Shredded cabbage for garnish
Recipe Description
Baja style fish tacos. Sautéed, Mexican spiced halibut pieces are nestled in corn tortillas with crunchy shredded cabbage, homemade pico de gallo and lime crema. Fresh, healthy and delicious. Cinco de Mayo is approaching and living in Los Angeles, you can’t help celebrate this holiday because of the huge Mexican influence and the fact that we are so close to Mexico and this week I’ll be bringing you an entire menu. Along with these tacos, my signature guacamole and to finish of the week in grand fashion, lemon-lime margaritas.
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