Halibut Tacos.

Who doesn’t love a good fish taco!?

Every year my dad goes fishing in Canada and comes home with a large haul and kindly stocks my freezer…SPOILED, I know. We like to come up with a variety of ways to cook the fish he brings back. We have made up our own recipes like “halibut supreme” (if you’re lucky, i’ll share), and different ways to make even a classic fish taco.

I think the biggest key for a fish taco is CRUNCH! This is why I like to use cabbage and also lightly fry corn tortillas.

When making fish tacos, two of my favorite seasonings are the McCormick all-purpose and the McCormick cajun seasonings. They balance each other very nicely and don’t overpower the buttery halibut flavor.

I gently pat the surface of the halibut to help the seasonings stick.

Coat both sides fairly generously with seasoning.

I am not a believer in deep-frying a good piece of fish. I like to cook the halibut on the stovetop or bake it. It’s also a much healthier option. For this recipe, I pan fried it. Halibut can be overcooked very easily so be sure to watch your stove temperature.

The halibut should have a nice golden brown surface when done and a very moist, flaky center. Assemble your tacos with all of your favorite fixings and dive in!

These fish tacos paired perfectly with a spicy jalapeño margarita. Follow the recipe here.

Halibut Fish Tacos

-2 halibut filets, skinned and halved

-3 tablespoons McCormick Cajun Seasoning

-1 tbs McCormick All-Purpose Seasoning

-1/2 cup sour cream

-1 avocado

-1 tbs. cilantro

-3 limes

-2 cups shredded cabbage

-10 small corn tortillas

-¼ cup vegetable oil

Directions:

Wash and chop cilantro and cabbage. Peel and pit avocado (set aside in a small bowl). Wedge the limes.

Pat fish dry and season generously with both McCormick seasonings.

Avocado cream sauce: add sour cream to avocado bowl and mash to combine. Add 1 tbs of chopped cilantro. Salt and pepper. Add a squeeze of lime. Set aside.

In a separate bowl, combine cabbage and juice from 1/2 of a lime. Salt and pepper. Set aside.

In a large pan, heat 1-2 tbs of olive oil. Add fish. Cook until desired doneness (roughly 3 min each side). For extra moisture, try covering your pan.

Meanwhile, in another large skillet, heat 1/2 tbs of olive oil and slowly add one tortilla making sure to cover the entire tortilla in oil. Cook for 2 minutes per side until lightly browned. Transfer to a plate with a paper towel. Repeat for each tortilla.

Assemble your tacos. I like to smear the avocado sauce down the center of the tortilla, followed by large chunks of fish and topped with the cabbage and cilantro. Add a squeeze of lime and your tacos are ready to SERVE!