Baja style fish tacos

• Gluten free

• Seafood

  • 1 lb Halibut

• Produce

  • 1 Cabbage
  • 1 cup Cilantro, fresh
  • 1/4 tsp Coriander, ground
  • 1 Jalapeno, medium
  • 1 Lime, zest of small
  • 1/2 Lime, Zest of
  • 1/4 tsp Oregano
  • 1/4 Red onion
  • 1 1/2 lbs Tomatoes

• Condiments

  • 1 tsp Agave nectar
  • 1 Chipotle hot sauce
  • 2 tbsp Lime juice, fresh

• Baking & Spices

  • 3 Small pinch Black pepper, freshly ground
  • 1/2 tsp Chili powder, mild
  • 1/4 tsp Paprika, smoked
  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Canola oil

• Nuts & Seeds

  • 3/4 tsp Cumin, ground

• Bread & Baked Goods

  • 6 Corn tortillas

• Dairy

  • 8 oz Sour cream

Found on culinaryginger.com

Description

Ingredients

• For the crema:
• 8 ounces sour cream
• 2 tablespoons fresh lime juice
• Zest of 1 small lime
• 1 teaspoon agave nectar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• Small pinch freshly ground black pepper
• For the pico de gallo:
• 1 1/2 pounds tomatoes, seeds removed and chopped
• 1/4 of a red onion, finely chopped
• 1 cup fresh cilantro, chopped
• 1 medium jalapeño, finely chopped
• Chipotle hot sauce to taste
• 1/2 teaspoon salt
• Small pinch freshly ground black pepper
• For the halibut:
• 1 pound halibut, cut into 1 inch pieces
• 1/2 teaspoon mild chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon oregano
• 1/4 teaspoon smoked paprika
• Zest of 1/2 lime
• 1/4 teaspoon salt
• Small pinch freshly ground black pepper
• 1 tablespoon canola oil
• For the tacos:
• 6 corn tortillas
• Shredded cabbage for garnish

Directions

• For the crema:
• Add sour cream, lime juice, zest, agave nectar, cumin salt & pepper to a small mixing bowl and mix well. If the crema is too thick, add a little water to make it to a sauce consistency. Cover and refrigerate.
• For the pico de gallo:
• To a small mixing bowl add the tomatoes, red onion, cilantro, jalapeño, hot sauce, salt and pepper, mix well and set aside.
• For the halibut:
• Mix the chili powder, cumin, coriander, oregano, paprika, lime zest, salt and pepper in a shallow bowl.
• Coat all sides of the halibut.
• Add the canola oil to a sauté pan over medium heat.
• Once the oil has a slight ripple look and carefully place the halibut in the oil.
• Cook for 2 minutes on each side.
• Add a little halibut to the bottom of a corn tortilla, top with shredded cabbage, pico de gallo and crema.