Halibut Tacos with Cherry Tomato Pico de Gallo
Strips of fresh halibut, quickly marinated, baked and stuffed in tacos with a summery, cherry tomato pico de gallo and other taste enhancing ingredients.
Recipe - Comox
Halibut Tacos with Cherry Tomato Pico de Gallo
0
Servings5
0Ingredients
1 1/2 cups diced cherry tomatoes (see Note)
3 Tbsp finely diced red or white onion
3 Tbsp chopped cilantro
1 tsp finely chopped jalapeno pepper
2 Tbsp lime juice (divided)
1 1/2 tsp honey (divided)
1 1/4 tsp ground cumin (divided)
salt and ground white pepper, to taste
1 Tbsp olive oil
1 Tbsp orange juice
1 tsp chili powder
600 grams halibut fillets, patted dry with paper towel
10 hard taco shells
1 cup each shredded lettuce and grated Monterey Jack cheese, or to taste
sour cream, to taste
hot pepper sauce, such as Tabasco, to taste, for sprinkling
20 to 30 small, fresh cilantro sprigs, or to taste
Directions
- To make pico de gallo, place tomatoes, onion, chopped cilantro, jalapeno, 1 Tbsp lime juice, 1/2 tsp honey and 1/4 tsp cumin in a bowl. Season with salt and toss to combine. Cover and refrigerate until ready to serve.
- To prepare fish, combine oil, orange juice, 1 Tbsp lime juice, 1 tsp honey, chili powder and 1 tsp cumin in a medium bowl. Cut the fish fillets into about 3-inch long, 1/2- to 3/4-inch wide pieces. Add fish to the oil/juice mixture, toss to combine and let marinate while you preheat oven to 425 F. While oven heats, place shredded lettuce, grated cheese and sour cream in serving bowls.
- When oven is hot, line a large baking sheet with parchment paper. Set fish in a single layer on the baking sheet. Drizzle with any oil/juice mixture left in the bowl; season with salt and pepper. Bake fish 8 to 10 minutes, or until cooked through. While fish bakes, set taco shells on a second baking sheet.
- When fish is cooked, remove from the oven, and then set taco shells in the oven to warm a minute or so. Now let diners build their own tacos, with those taco shells, the fish, pico de gallo and the other ingredients.
Note: If available, use a mix of different coloured cherry tomatoes to make the pico de gallo. 20 to 24 cherry tomatoes, depending on size, should yield the diced amount needed here.
0 minutes
Prep Time
0 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
Western Family - Signature Red Cherry Tomatoes on the Vine, 340 Gram
$6.99$2.06/100g
Onions - Red, Unpeeled, 335 Gram
Flyer Sale
$1.25 avg/ea was $2.58 avg/ea$0.37/100g
Cilantro - Fresh, Bunch, 1 Each
$2.49
Peppers - Jalapeno, Green, Hot, 25 Gram
$0.31 avg/ea$1.25/100g
ReaLime - Lime Juice Squeezers, 125 Millilitre
$1.99$1.59/100ml
Elias - Liquid Honey, 500 Gram
$12.79$2.56/100g
Mccormick - Cumin Ground, 32 Gram
$5.99$18.72/100g
Not Available
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Simply - Orange Juice, Pulp Free, 1.54 Litre
$5.99$0.39/100ml
Western Family - Chili Powder, 155 Gram
$5.99$3.86/100g
Halibut - O/W Wild Halibut Fillets Fresh, 500 Gram
$39.95 avg/ea$7.99/100g
Western Family - Hard Taco Shells, 125 Gram
$4.19$3.35/100g
Faith Farms - Monterey Jack Jalapeno Cheese, 360 Gram
$7.99$2.22/100g
Dairyland - Sour Cream 14% M.F., 250 Millilitre
$3.49$1.40/100ml
Tabasco - Pepper Sauce - Original Flavour, 142 Millilitre
$7.79$5.49/100ml
Cilantro - Fresh, Bunch, 1 Each
$2.49
Directions
- To make pico de gallo, place tomatoes, onion, chopped cilantro, jalapeno, 1 Tbsp lime juice, 1/2 tsp honey and 1/4 tsp cumin in a bowl. Season with salt and toss to combine. Cover and refrigerate until ready to serve.
- To prepare fish, combine oil, orange juice, 1 Tbsp lime juice, 1 tsp honey, chili powder and 1 tsp cumin in a medium bowl. Cut the fish fillets into about 3-inch long, 1/2- to 3/4-inch wide pieces. Add fish to the oil/juice mixture, toss to combine and let marinate while you preheat oven to 425 F. While oven heats, place shredded lettuce, grated cheese and sour cream in serving bowls.
- When oven is hot, line a large baking sheet with parchment paper. Set fish in a single layer on the baking sheet. Drizzle with any oil/juice mixture left in the bowl; season with salt and pepper. Bake fish 8 to 10 minutes, or until cooked through. While fish bakes, set taco shells on a second baking sheet.
- When fish is cooked, remove from the oven, and then set taco shells in the oven to warm a minute or so. Now let diners build their own tacos, with those taco shells, the fish, pico de gallo and the other ingredients.
Note: If available, use a mix of different coloured cherry tomatoes to make the pico de gallo. 20 to 24 cherry tomatoes, depending on size, should yield the diced amount needed here.