Day: Nevermind.

Yea, that ended quickly.  I forgot I was even doing it.  But today I have something worthy of sharing.  A friend went on vacation and brought back freshly caught Halibut and Salmon and was kind enough to share it with me!  Thing is, I had to thaw it out and I completely forgot that it was in the fridge!  So I ran to the store and picked up a few things to make tacos with and this glorious recipe was born.  I did reference a few other recipes so it is not 100% original but it was 100% DELICIOUS.  Seriously, perhaps the best thing I have ever made.  So without further avail, I give you:

Fresh Halibut Tacos

Ingredients to make 6-8 tacos:

1 pound boneless, skinless halibut fillets, cut into 2-inch pieces

1 Avocado

2 tablespoons flour

2-4 tablespoons extra-virgin olive oil

Coarse salt and ground pepper

1 1/2 cup sour cream

2 lime, one finely zested and juiced, one cut into wedges

Hot sauce, such as Tabasco

6 Small Flour tortillas

1/4 small head red cabbage, thinly sliced

1 cup fresh cilantro

4 Scallions, white ends finely chopped

Step 1.  PREP THE DRESSING - Mix 1 ½ cups sour cream with juice and zest of one lime and a dash of salt (I’m giving you measurements but this is really to taste).  Keep half of the mixture in the mixing bowl and place the other half aside (you will use that to dress the tacos).  Chop the purple cabbage and add to the mixing bowl with the sour cream mix.  Chop a jalapeno in half lengthwise, put aside one half (for cooking with the fish) de-seed the remaining half and dice it.  Take the 4 spring onions and trim the roots off.  Make a cut down the middle of each and then thinly slice horizontally starting at the ends cutting only the white.  Add the onions and the jalapeno to the mixing bowl with the cabbage, mix it together to coat with the sour cream and set aside.  Mince cilantro, wedge one lime into quarters and slice avocado for dressing later.

Step 2. PREP THE FISH -  In a bowl, add your sliced halibut, season with salt and pepper and add flour. Mix to coat.  In a big skillet, bring to medium high heat 4tbsp of extra virgin olive oil and the half jalapeno.  Test a small piece to make sure it sizzles.  When ready, add all your fish pieces. Fry both sides for 2 minutes each.  Fish should be opaque, slightly firm and lightly browned.  Take out the fish and set aside.

Step 3. ASSEMBLE – Warm the tortillas on the stove (I do this in a pan because my stupid stove is electric. L)  Then place the tortillas on the plate.  Top with cabbage mixture, then 1 or 2 pieces of fish, then the sour cream we set aside earlier.  Top with cilantro and finally avocado.  You can also add your favorite hot sauce or salsa!  Add the lime wedges to the plate and enjoy!