Tacos de pescado al estilo Baja

Ingredientes

• 1 cup (227 grams) sour cream
• 2 tablespoons fresh lime juice
• Zest of 1 small lime
• 1 teaspoon agave nectar
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• Small pinch freshly ground black pepper
• 1 1/2 pounds 680 grams tomatoes, seeds removed and chopped
• 3/4 96 grams cup red onion, finely chopped
• Small handful of fresh cilantro (chopped)
• 1 medium jalapeño (finely chopped)
• Smoked chipotle hot sauce (to taste)
• 1/4 teaspoon salt
• Small pinch freshly ground black pepper to taste
• 1 pound 453 grams halibut, cut into 1 x 3 inch pieces
• 1/2 teaspoon mild chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon oregano
• 1/4 teaspoon smoked paprika
• Zest of 1/2 lime
• 1/4 teaspoon salt
• Small pinch freshly ground black pepper
• 1 tablespoon canola oil
• 4 corn tortillas
• Shredded cabbage for garnish

Preparación

1. 1

   --- For the crema: ---

2. 2

   Add sour cream, lime juice, zest, agave nectar, cumin salt & pepper to a small mixing bowl and mix well. If the crema is too thick, add a little water to make it to a sauce consistency. Cover and refrigerate.

3. 3

   --- For the pico de gallo: ---

4. 4

   To a small mixing bowl add the tomatoes, red onion, cilantro, jalapeño, hot sauce, salt and pepper, mix well and set aside.

5. 5

   --- For the halibut: ---

6. 6

   Mix the chili powder, cumin, coriander, oregano, paprika, lime zest, salt and pepper in a shallow bowl. Coat all sides of the halibut with the mix.

7. 7

   Add the canola oil to a sauté pan over medium heat. Once the oil has a slight ripple look, carefully place the halibut in the oil. Cook for 2 minutes on each side.

8. 8

   --- For the tacos: ---

9. 9

   Add a little halibut to the bottom of a corn tortilla, top with shredded cabbage, pico de gallo and crema.