Try this delicious recipe for fish tacos to celebrate Cinco de Mayo and the arrival of grilling season.
Prep Time: 30 minutes
Cook Time: 25 minutes
20-24 small white tortillas
1 lb of 4 oz Halibut Portions (or Haddock Portions can be used)
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
Taco Topping Ingredients:
1 sweet red pepper, diced
1 large mango, diced
2 medium avocados, sliced into chunks
2 large tomatoes, diced (or 2 cups of cherry tomatoes)
1/2 bunch cilantro, chopped
1 lime, cut into wedges
Sauce suggestion: Sriracha
1. Line a large baking sheet with parchment for the fish. In a small dish, combine seasonings: cumin, cayenne pepper, salt and black pepper and evenly sprinkle seasoning mix over both sides of fish. Lightly drizzle with olive oil. Bake at 400˚F for 12-15 minutes or until fish flakes with a fork.
2. Combine all taco toppings in a large bowl and mix well.
3. To serve the tacos, quickly toast the tortillas on a large dry skillet or griddle over medium/high heat. Assemble tacos with fish, cut into strips or medium pieces, then add topping, finishing with a squeeze of lime juice and sriracha (optional).