This is a good recipe to have before Taco Tuesday rolls around this week.
It’s also an excellent one to have after I posted that pico de gallo recipe last week.
I told you that you were going to want to put it on all the things.
These fish tacos are no exception.
I want to grill all the things. Put pico on all the things. Eat all the things.
And I did just that with these babies.
I’ve probably told you before of my past disdain for tacos. I’ve never been a fan of the taco seasoning packets sprinkled over the ground beef.
I’ve turned a new leaf. My eyes have been opened to the possibility of delicious tacos.
Taco Tuesday is now worthy of celebration.
And that sauce over the top?
Yeah. It’s what you pour over your dreams.
- 2 teaspoons chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon olive oil
- 3 (6 oz) skinless halibut filets
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 tsp cumin
- 1/2 tsp fresh chopped dill
- 1/4 tsp cayenne
- juice of 1 lime
- salt, to taste
- Corn Tortillas
- Pico De Gallo
- Shredded Cheese
- In a small bowl, combine the sour cream dill sauce ingredients together and put in the fridge. Let rest for a couple of hours to let the flavors blend.
- In a small bowl, combine the chili powder, coriander, cumin, salt and pepper. Pat fish dry with paper towels and brush with oil. Rub filets evenly with the spice mixture. Grill (or fry in a pan) the fish on both sides, until it is opaque and flakes apart easily.
- Grill tortillas until lightly charred on both sides. Cut fish into bite sized pieces. Fill warm tortillas with fish and top with pico de gallo and sour cream dill sauce.
That’s the stuff.