Saturday, July 27, 2013

Halibut Soft Tacos

There are quite a few components to these tacos, but I promise that they're worth it and each part is simple. The end result is a wonderfully light and fresh tasting taco with just enough textural contrast to keep it interesting. If you don't already have cooked halibut on hand, roast at 375F for 10 minutes per inch (so 5 minutes if your fish is half an inch thick).

Two years ago: General Tso's Chicken
Three years ago: Zucchini and Goat Cheese Galette

Halibut Soft Tacos (from Big Small Plates)

2 tbsp lime juice
2 tsp Dijon mustard
3/4 tsp ground cumin
1/4 tsp salt
1/8 tsp pepper
6 tbsp extra virgin olive oil
2 - 2.5 cups flaked cooked halibut (12 ounces)
3 tbsp mayonnaise
1 scallion, white and light green parts, minced
1/2 cup minced celery leaves and stalks
1/4 cup chopped green olives (optional)
1 cup arugula
1 cup cilantro leaves
6 corn tortillas
1/2 - 1 cup tomatillo salsa
1/4 cup yogurt
1/2 cup goat cheeese
1 avocado, thinly sliced
1 lime, cut into wedges

1. To make vinaigrette, combine lime juice, mustard, cumin, salt, and pepper. Whisk in olive oil until emulsified.
2. To make taco filling, combine fish, 2 tbsp of vinaigrette, mayo, scallion, celery, and olives in bowl.
3. In a separate bowl, mix together arugula and cilantro. Toss with vinaigrette.
4. Heat tortillas until warm and softened. Spoon layer of fish on tortillas, sprinkle with salsa. Top with mound of greens and drizzle of yogurt. Finish with a crumble of cheese and a slice or two of avocado. Serve with lime wedges.

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