These fish tacos are insanely awesome. But I am officially super confused.
So, almost one year ago, Mr. T finally went to the allergist to figure out the real culprits behind his food allergies. You know, before I accidentally tried to kill him again.
Anyway, we found out that he was insanely allergic to shell-fish but not allergic AT ALL to regular fish. Hooray!
To celebrate, he went to California on a business trip and ate some salmon sashimi like it was going out of style.
Upon his arrival home, I greeted him with a nice homemade meal of salmon and roasted vegetables… where he immediately felt itchy and uncomfortable.
What. The. Crap.
I was so confused and frustrated, but upon further research we discovered that many farmed salmon are fed different types of shell-fish at the hatcheries, and people with shell-fish allergies can have reactions to farmed fish.
Okay… wild fish is way better anyway. So upon this new discovery I decided that next time I made fish it would have to be wild-caught.
So I acquired some wild-caught Alaskan halibut to make these awesome fish tacos… how can it get any better right?
HE STILL HAD A REACTION. I’m so confused! Can somebody out there in the big wide world enlighten me on this?
In the mean time, I have sworn him off of any fish that comes out of my kitchen, because apparently I have the magic touch of death.
There is an up-side though. I get to nom on all the fish I want. As long as I make him some chicken to go with it.
Let’s talk about these fish tacos, though. The fish is seasoned with some spice to add some heat to the dish, but the mango cabbage slaw on top cools it down REALLLL nice-like. The mango adds the slightest sweetness that rounds out the super salty cheese sprinkled all over top.
And the lime crema? It takes minutes to whip together, and I want to put it on every taco, forever. It’s got a super limey kick that you are going to LOOOOVE. These flavors WERK.
Seriously, these are a new favorite week-night meal of mine. Probably not Mr. T’s though…. since, you know… Breathing is kind of fun and stuff.
- 2 lbs. halibut
- Salt and pepper
- 2 teaspoons paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 3 cups thinly sliced cabbage
- 1 cup fresh mango, peeled and julienned
- 1/2 cup red onion, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 serrano chile, seeded and finely minced
- 1/3 cup sour cream
- 3 tablespoons mayonnaise
- Juice and zest of 1 lime
- Salt, to taste
- Warmed tortillas (corn or flour) or cheese crisps (refer to notes)
- Crumbled cotija cheese
- Season both sides of halibut filets liberally with salt and pepper. In a small bowl combine paprika, cayenne pepper, garlic powder and ground cumin. Sprinkle on both sides of fish until nicely coated. Heat a grill or grill pan over medium heat and grill fish until it flakes easily with a fork. This should only take a couple of minutes on each side (depending on the thickness of the filet, of course).
- Combine all ingredients in a medium bowl and stir together until everything is coated.
- Combine all ingredients in a small bowl and whisk to combine.
- Warm tortillas in a fry pan until soft and pliable. Add pieces of fish, lime crema, mango cabbage slaw and crumbled cotija cheese. Serve immediately!
- *I made Mr. T some cheese crisps to go with his tacos because he was on a ketosis diet and couldn't eat the tortillas. The cheese crisps couldn't be more simple to make, though! I just grabbed a couple tablespoons of shredded cheese, arranged them in a circle on a piece of parchment paper and threw them in a 350° F oven for about 10 minutes, or until the cheese was brown and bubbly. Then I took them out and let them cool until they were cool enough to handle. Easy peasy, delicious and Mr. T was able to enjoy the meal without the carbs!
Oh… yeah… Taco Tuesday is tomorrow.
Crazy how that works out.