Crispy Halibut Tacos with Zesty Avocado Salsa
Experience a burst of California flavors with these delicious crispy halibut tacos. Ideal for sunny days and gatherings, this recipe combines tender, flaky halibut, creamy avocado, and a fresh, zesty salsa that features Roma tomatoes, jalapeños, and cilantro. Each bite is a harmonious blend of textures and tastes, topped off with a hint of lime and your choice of garnishes like shredded lettuce and Pepper Jack cheese. Perfect for a casual dinner or a festive taco night!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Alaskan Halibut
7 ounces (steamed and flaked)
Flour Tortillas
2 (warmed)
Cilantro
1 cup (finely chopped)
Avocados
6 (diced)
Roma Tomatoes
3-4 (diced)
Jalapeños
4 (finely chopped)
Lemon Juice
3/4 teaspoon (fresh)
Green Onion
1/2 cup (chopped)
Garlic
1 teaspoon (minced)
Olive Oil
2 teaspoons (for cooking)
Corn
8 ounces (cooked)
Celery
1/2 teaspoon (finely chopped)
Mustard
1 teaspoon (prepared)
Ketchup
1 teaspoon (prepared)
Horseradish
1 teaspoon (prepared)
Paprika
1 teaspoon (ground)
Red Wine Vinegar
1 teaspoon (for flavor)
Instructions
1
Start by steaming the halibut until cooked through and flaky, about 10-12 minutes.
2
While the fish is steaming, prepare the zesty avocado salsa. In a mixing bowl, combine diced avocados, Roma tomatoes, finely chopped jalapeños, chopped cilantro, lemon juice, minced garlic, and green onions. Gently toss to combine and set it aside.
3
Next, prepare the corn relish by mixing corn, finely chopped celery, mustard, ketchup, horseradish, paprika, and red wine vinegar in another bowl. Stir until well combined and set aside.
4
Warm two flour tortillas on a grill or skillet until soft and pliable. This helps them hold the fillings better.
5
Once the halibut is ready, remove it from the steamer and break it into bite-sized pieces.
6
To assemble, place the warm tortillas on a serving plate. Fill each tortilla with flaked halibut, then generously spoon over the avocado salsa and top with any additional garnishes such as shredded lettuce or grated Pepper Jack cheese.
7
Serve immediately with the corn relish on the side, allowing your diners to enjoy a delicious, fresh seafood taco experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein in these tacos?
The primary protein used in this recipe is Alaskan Halibut, which is steamed and then flaked into bite-sized pieces.
How long should I steam the halibut?
You should steam the halibut for approximately 10 to 12 minutes until it is cooked through and easily flaked.
What ingredients are in the zesty avocado salsa?
The salsa includes diced avocados, Roma tomatoes, finely chopped jalapeños, chopped cilantro, lemon juice, minced garlic, and green onions.
What components make up the corn relish?
The corn relish is a mixture of cooked corn, finely chopped celery, prepared mustard, ketchup, horseradish, paprika, and red wine vinegar.
What type of tortillas are used in this recipe?
The recipe calls for two flour tortillas, though they should be warmed on a grill or skillet before assembly.
How many avocados do I need for the salsa?
The recipe requires 6 avocados to be diced for the zesty avocado salsa.
Is the halibut fried or breaded?
No, the halibut is steamed until tender and flaky rather than fried or breaded.
What kind of tomatoes are best for this recipe?
The recipe specifically recommends using 3 to 4 Roma tomatoes, diced.
How many jalapeños are included in the salsa?
The recipe uses 4 jalapeños that should be finely chopped.
What provides the acidity in the avocado salsa?
Fresh lemon juice is used to provide acidity and prevent the avocados from browning.
Are there any recommended garnishes for these tacos?
Yes, suggested garnishes include shredded lettuce and grated Pepper Jack cheese.
How should the garlic be prepared?
The recipe requires 1 teaspoon of minced garlic.
What type of vinegar is used for the relish?
Red wine vinegar is used to add flavor and tang to the corn relish.
How much cilantro is required?
The recipe calls for 1 cup of finely chopped cilantro.
Is there any celery in this recipe?
Yes, there is a small amount (1/2 teaspoon) of finely chopped celery in the corn relish.
What is the weight of the halibut used?
The recipe uses 7 ounces of Alaskan Halibut.
How is the corn relish served?
The corn relish should be served on the side of the assembled tacos.
What are the flavor characteristics of this dish?
This dish features California flavors with a blend of tender seafood, creamy avocado, and a fresh, zesty salsa.
How do you warm the tortillas?
Warm the flour tortillas on a grill or skillet until they are soft and pliable.
Does the recipe use olive oil?
Yes, 2 teaspoons of olive oil are included for cooking preparations.
What kind of cheese is suggested?
Pepper Jack cheese is recommended as a topping for an extra kick of flavor.
How much corn is needed?
The recipe requires 8 ounces of cooked corn for the relish.
What is the preparation for the green onions?
You should use 1/2 cup of chopped green onions.
What spices are in the corn relish?
The corn relish is seasoned with paprika and horseradish.
Is this recipe good for a festive event?
Yes, it is described as perfect for a festive taco night or casual dinner.
What is the preparation for the Alaskan Halibut?
The halibut should be steamed and then flaked before being added to the tortillas.
How should the salsa ingredients be combined?
Mix the salsa ingredients in a bowl and gently toss them to combine before setting aside.
What amount of mustard is used?
The recipe uses 1 teaspoon of prepared mustard in the relish.
Can I use any other fish?
While this recipe specifies Alaskan Halibut, you could likely substitute another firm white fish if necessary.
How many servings does this provide?
Based on the 7 ounces of fish and 2 tortillas, it is designed for approximately 1-2 servings depending on appetite.