Weather: 30 degrees, headline on Weather.com right now – Alaska: The Season’s Snow Magnet
What I’m listening to: Trombone Shorty
It’s that time of the year in Alaska when we start to dream of the snow melting and the world around us turning from icy white to vibrant green. And as we watch the ice roll by on the water, we dream of fishing season once again. But there are still a couple of months of winter left up here before we can really call it spring and the only fishing we’re doing is fishing through our freezer stores of last summer’s beautiful catch.
Nothing perks me up like a plate of fish tacos. It speaks warmth and sunshine and San Diego memories straight into my soul. It’s also one of my favorite ways to use halibut. If you’ve never had halibut on a taco, you’re really missing out. I pull out my batch of Pantry Salsa, steam up some Mexican Rice, and we’ve got ourselves one lip-smackin Baja-inspired meal right here in Alaska, with Alaskan halibut we caught ourselves. Doesn’t get much better than that.
Alaskan Halibut Tacos
Yields: 10-12 tacos
- 2lb halibut steaks
- 2t canola oil
- taco seasoning (your favorite or homemade)
- 20-24 small white corn tortillas
- 2c shredded cabbage
- 1/2c cilantro, chopped
- 1 bunch green onions, sliced
- 1 ripe avocado, sliced
- lemon or lime wedges
- For Crema:
- 1/2c sour cream (I use lite)
- 2-3T milk, for thinning
- juice of half a lime
- 1-2t hot sauce, depending on how spicy you like it (like Tapatio)
- 1t taco seasoning
- salt to taste
In a small bowl whisk together sour cream, milk, lime juice, hot sauce, taco seasoning and salt. Cream should be thin enough to drizzle. Set aside.
Heat a skillet to medium heat. Swirl the pan with canola oil.
Pat the halibut dry with a paper towel. Season both sides generously with taco seasoning, salt and pepper. Place into hot skillet and cook until browned on both sides and cooked through, being careful not to overcook and dry out. Halibut is cooked when it flakes with a fork, but is still moist inside. Flake halibut apart in pan.
Steam corn tortillas in a tortilla warmer or ziploc bag in microwave for 2 minutes.
!To Assemble Tacos:
Take two steamed corn tortillas and place some cooked halibut in the center. Top halibut with cabbage, and a generous amount of cilantro and green onion. Top with an avocado slice and drizzle with crema. Serve with salsa and lemon/lime wedges on the side.