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* We are currently improving our shipping program and will relaunch Nationwide Shipping in May 2021. We appreciate your patience as we grow! In the meantime, please order for pick up and visit us at our Seattle-area Pop Up Shops. *
* We are currently improving our shipping program and will relaunch Nationwide Shipping in May 2021. We appreciate your patience as we grow! In the meantime, please order for pick up and visit us at our Seattle-area Pop Up Shops. *
Sheet Pan Halibut Tacos

Sheet Pan Halibut Tacos

4 x 8oz portions of Premier Catch Wild Pacific Halibut or Wild Alaskan Cod

Fish:

cumin

paprika

chilli powder

salt

Preheat oven to 400. Cut defrosted halibut (or cod) into 1 1/2" strips and lay on parchment paper on a sheet pan. Drizzle olive oil over the pieces. Sprinkle salt, cumin, paprika & chili powder over each piece, turning to cover all sides. Set aside to marinate while you prepare the rest.

Fresh Onion Salsa:

1 onion (red or white), chopped

1/2 bunch cilantro leaves, chopped

juice from 1 lime

Mix in small bowl and set aside.

Taco Sauce:

3/4 cup sour cream

1/4 cup mayo

2-3 tbsp Cholula (or preferred hot sauce)

Mix in small bowl and set aside.

Cabbage:

Finely chop 1/2 head of green cabbage - you can leave it plain and crunchy or mix with some of the taco sauce.

To cook halibut:

Place sheet pan in 400 oven for 10-12 minutes, until fish is starting to flake but still opaque in center.

To assemble tacos:

Heat flour or corn tortillas, place fish inside and top with cabbage, fresh sliced avocados, onion salsa, fish sauce and cojita cheese, if desired.

Serve with mexican rice, beans and a side of chips.

 

 

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