Spice Rubbed Halibut Fish Tacos with a Pineapple “Slawsla” and Avocado Crema
I make a taco bar and have the fish, “slawsla” (which is my combination of salsa and slaw), crema, lime wedges and hot sauce out for people to dress their own fish tacos. Serve with chips and an ice cold beverage, such as my blueberry mojito.
Ingredients
1 lime
1 ½ pounds halibut, cut into 3 inch filets
1 teaspoon chili powder
½ teaspoon granulated garlic
¾ teaspoon sugar
½ teaspoon salt
1/8- ¼ teaspoon cayenne pepper *optional heat
3 Tablespoons avocado oil
6-10, 8inch four or corn tortillas
slawsa, recipe below
avocado crema
hot sauce
queso fresco
Instructions
Squeeze the lime over the halibut filets.
In a small bowl mix the chili powder, garlic, sugar, salt and cayenne. Evenly sprinkle over all sides of the fish.
Add oil to a large non-stick sauté pan over medium- high heat. Once the oil is hot enough (it will glisten when hot) add the fish to the pan (make sure not to over crowd the pan, work in batches if need be). Cook the fish for about 2-4 minutes on the first side or until a nice crust forms. Flip the fish over and finish cooking for about 3-5 depending on the thickness of your fish (the fish is done when it turns opaque and flakes easily). Remove from the heat and place on a serving platter.
Place a piece of fish on a tortilla and top with “slawsa” (recipe below), avocado cream (recipe below), hot sauce and queso fresco.
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