Serves 6 – Assuming 2 Tacos per person
Ingredients:
1 1/2 lbs Halibut with no skin
Softened Corn Tortillas
Canola Oil
1 Ripe Avocado – pitted, peeled and sliced (optional)
Cojita or Crumbled Feta for garnish
Breading Ingredients:
2 tablespoons of shredded Parmesan Cheese
1 1/2 Cups of Panko Bread Crumbs
4 whisked Egg Yolks
Slaw Ingredients:
1 1/2 Cups of shredded Purple Cabbage
1 1/2 Cups of shredded Green Cabbage – or Coleslaw Mix
1/4 Cups of Plain Greek Yogurt or Sour Cream
1/4 Cup of Mayonnaise
Juice & Zest of 1 Lime
1/2 Teaspoon of Cumin
1/2 Teaspoon of Kosher Salt
1/4 Teaspoon of Black Pepper
1/3 Cup of chopped Fresh Cilantro – Substitute with Fresh Basil or Parsley if preferable
2 chopped Green Onions
Avocado Cilantro* Crema (*Substitute Cilantro with Fresh Basil or Parsley if preferable)
2 cloves of peeled Garlic
1 Teaspoon of Kosher Salt
1/2 Cup of Plain Greek Yogurt or Sour Cream
1 Ripe Avocado, pitted & peeled
1/4 Cup of Fresh roughly chopped Cilantro*
The juice of 1/2 a Lime
1/4 Teaspoon of Cayenne Pepper (optional)
Black Pepper – to taste
How to Make:
Prepare Slaw and Crema first. SLAW: Combine all ingredients except shredded cabbage together. Mix thoroughly. Add to Shredded cabbage and fully incorporate. Refrigerate until ready to use. CREMA: In a small food processor add Garlic Cloves and Salt. Process until finely chopped and thoroughly combined. Add the Yogurt/Sour Cream, Avocado, Cilantro, Lime Juice and Pepper. Blend until smooth. Taste and adjust seasoning with Salt and Pepper as desired. Store in tightly sealed container in the refrigerator for up to 3 days. TORTILLAS: Preheat your oven to 325 degrees. Wrap Corn Tortillas in foil (place parchment paper between or they may stick together). Warm for 10 to 15 minutes… just to soften. HALIBUT: Slice Halibut Filets into approximately 1” strips cutting against the grain. Whisk Egg Yolks Mix Panko Bread Crumbs & Parmesan Cheese Dip Halibut Strips in Egg Yolks Press Halibut Strips into Panko/Parm. mixture – covering fully Heat Canola Oil in a Skillet. When Medium Hot, pan fry prepared Halibut Strips until cooked through. This will only take a few minutes on each side. CONSTRUCTION: While pan frying Halibut, layer Slaw on the warmed Corn Tortillas. Add sliced Avocado if desired. Place Halibut on top of slaw. Drizzle with Avocado Cilantro Crema. Garnish with Cheese Serve Warm with Guacamole, Pico de Gallo, and our Cuban Bean Salad on the Side. Any of our Vigo Rices would be a perfect compliment as well! Share with us your creations and enjoy!
