light halibut fish tacos


  • 1 bunch cilantro
  • juice from 5 limes
  • 1/3 cup olive oil, plus 2 Tablespoons for cooking
  • 1 small white onion
  • 2 cloves garlic
  • 1 jalapeno
  • 1/2 Tablespoon garlic powder
  • 1 Tablespoon cumin
  • 1 Tablespoon paprika
  • salt
  • pepper
  • 2 pounds halibut (or any white fish you prefer)
  • 1/2 cup white wine

To Serve:

  • corn tortillas
  • salsa
  • avocado
  • crema or sour cream
  • cotija cheese (or Monterey Jack)
  • limes
  • cilantro

Put the cilantro, lime juice, 1/3 cup olive oil, onion, garlic, jalapeno, garlic powder, paprika, cumin, and salt and pepper in the bowl of a food processor. Blend until smooth.  Put the puree in a bowl and set aside.

Chop the halibut into small pieces.  Dry well with a paper towel.  Season with salt and pepper. Preheat a saute pan with 2 Tablespoons of olive oil.  Add the halibut.  Cook until golden brown, about 8 minutes. Add the wine and cook until the wine evaporates, about 2 minutes. Add the cilantro mixture and cook for another minute to heat through.

Heat the corn tortillas in a hot dry pan.  Add the fish mixture to the tortilla.  Garnish with cilantro, salsa, sour cream, cheese, and avocado.

Source: Baked Bree


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