When I became pregnant last year, I had sworn off fish for months. Not by my choosing but of by choice of my woozy stomach. Unfortunately that lasted well past 'fish season' so I missed out on nearly the entire thing. Fortunately though, my normal tastes and appetite have reappeared (probably times 100 these days because I'm nursing). But because of this, the choices I make are so much more important.
While wandering the market near my house, I decided I would make fish tacos. My first choice in the past would have been to make these with mahi mahi, but since I was told it was previously frozen (something that just don't do with fish), I settled on what was delivered and cut that day, halibut. I was skeptical because halibut, while meaty, is very flaky. I worried that it wouldn't really stand up in a fish taco.
I was proved wrong, very wrong. Not only was this the perfect choice, halibut was the perfect accompaniment to the peach and avocado salsa! It gave these fish tacos a very delicate bite!
You've got to try these things! Fish tacos are one of my all time favorite summer meals. It's fresh, it's fast, and it's healthy!
Halibut Fish Tacos with Peach Avocado Salsa
Recipe by: Cafe Coco
Ingredients:
1 lb halibut filet
1/2 avocado, diced
1/2 peach, diced
1 jalapeno, diced
1/2 lime juiced
1 tablespoon cilantro
2 oz. feta cheese
white corn tortillas
salt/pepper
canola oil
olive oil
lime wedges
Greek Yogurt (I use fat free)
To prepare the halibut: pre heat cast iron skillet on grill. Add a few tablespoons of canola oil. Season fish with sea salt or kosher salt and pepper. Drizzle with olive oil. Cook skin side up for 4 minutes. Flip and cook another 4 minutes or until cooked to desired doneness. Cover with foil for a few minutes. Then flake off the meat for the tacos.
To prepare the salsa:
Add avocado, peach, jalapeno, lime juice, and cilantro to a medium bowl. Toss lightly. Season with salt and pepper.
To assemble tacos:
Warm tortillas (I just put mine in the microwave for 10 seconds in a damp paper towel.) Top with halibut, salsa, and feta. Garnish with Greek yogurt and lime wedge.
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