Tacos de fletán

Ingredientes

• 8 ounces halibut
• 2 tablespoons oil (olive or avocado)
• pinch salt
• 1/2 cup plain yogurt (whole milk preferred)
• 1 lime, juiced + zested
• 4 tortillas (corn or flour) (Use corn tortillas for gluten-free tacos)
• a few drops of oil (for brushing the pan)
• 1 avocado, thinly sliced
• 1/4 cup sauerkraut (or sub chopped cabbage)
• 1/4 cup cherry tomatoes, halved
• 1/8 cup green onions or chives, finely chopped
• 1 lime, cut into 8 wedges
• salsa
• hot sauce

Preparación

1. 1

   Move an oven rack to about 4" away from the broiler. Preheat broiler to high.Brush halibut fillets with half the oil, and then sprinkle with salt. Add remaining oil to an oven-safe pan or casserole dish.Slide the pan into the oven.

2. 2

   Cook halibut for 8 minutes per 1" thickness, or until the fish is opaque and the edges are beginning to brown.Do not flip the fish halfway through cooking.

3. 3

   While the fish broils, mix yogurt, lime juice, and lime zest together with a spoon. Brush a non-stick or cast iron pan with oil. Heat the pan over medium-high heat, and cook the tortillas one at a time. Heat about 30 seconds on the first side and 15 seconds on the other side, until each side begins to bubble up.Keep tortillas warm by placing on a plate and covering with a towel.When the halibut is done cooking, flake it apart with a fork.

4. 4

   To assemble the tacos, divide the halibut, avocado, sauerkraut, and tomatoes among the tortillas. Top each taco with a dollop of yogurt sauce and a few green onions. Alternatively, arrange all the ingredients as a taco bar and let everyone build their own tacos.Serve right away while the fish and tortillas are still warm.