Baja Style Fish Tacos

Sautéed, Mexican spiced halibut pieces are nestled in corn tortillas with crunchy shredded cabbage, homemade pico de gallo and lime crema. Fresh, healthy and delicious.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- For the crema: ---
2. 2Add 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. 4To 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. 6Mix 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. 7Add 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. 9Add a little halibut to the bottom of a corn tortilla, top with shredded cabbage, pico de gallo and crema.