The best gift I got from my bridal shower was a recipe book that had a bunch of recipes from my family and friends. One of those recipes was a fish taco recipe from my aunt. I tried it once and it was great but of course it was missing that “spicy” factor. I found another recipe from one of my new favorite shows, The Chew, and combined to 2 recipes.
Zesty Fish Tacos
Halibut (cut into 1/4 pieces)
2 tbsp lime juice (about 1 lime)
1/4 cup olive oil
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
corn or flour tortillas (I used corn, but either will work)
For the Spicy Crema:
2/3 cup greek yogurt
2 teaspoons chopped Chipotle Peppers (in adobo sauce)
For the Lime Crema:
1/2 Greek Yogurt
1 whole green onion, thinly sliced
1 tbsp finely chopped cilantro (I don’t like cilantro so I didn’t use it but if you do, I suggest using cilantro)
2 tbsp freshly squeezed lime juice (about 1.5 limes)
1/4 tsp lime zest
1/2 tsp salt
For the Cabbage Slaw:
2 cups shredded Purple Cabbage
1/2 Red Onion (slivered & rinsed with water)
2 tablespoons White Wine Vinegar
Juice of 2 Limes
Cracked Black Pepper
Prepare the spicy crema: Stir together all ingredients and adjust seasoning to taste. Set aside.
Prepare the lime crema: Whisk together all ingredients and adjust seasoning to taste. Let it stand at room temperature for about 30 minutes before serving.
Prepare the cabbage slaw: Toss the ingredients together in a large bowl and set aside. This can be covered and stored in the fridge a few hours in advance.
(Tip: For the cabbage slaw, rinse the sliced onions in cold water to reduce their strong flavor. Or, you can substitute the raw onions for pickled onions, if you prefer.)
For the fish, whisk together the lime juice, olive oil, cumin, chili powder and salt, and pour over fish. Marinate at room temperature for 10-15 minutes.
Add some olive oil to a pan and heat over medium-high heat. When the oil starts to sizzle, add in the halibut and cook for about 2 minutes on each side, or until cooked through.
Once the fish is cooked through it’s time to assemble!
To assemble, spread a tablespoon of spicy crema onto the center of a corn tortilla. Place a piece of fish over sauce. Top with Cabbage Slaw. Add another tablespoon of the lime crema to the top. Garnish with lime wedges.