Prep time
20 mins
Cooking Time
6 mins
Serves
6
Ingredients
- 3 to 4 MSC certified halibut fillets (approx. 2 lbs)
- 2 to 3 tbsps extra virgin olive oil
- 2 cups romaine lettuce, shredded or finely chopped
- 8-12 taco-sized corn tortillas
- lime wedges (optional)
Blackened Spice Mix:
- 1 tbsp cayenne pepper
- 1 tbsp ground black pepper
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp salt
- 1 1/2 tsp dried thyme
- 1 1/2 tsp dried oregano
Chipolte mayo:
- 1/2 cup mayonnaise
- 1-2 tbsp pureed chipotle
- 1 tbsp lime or lemon juice, freshly squeezed
- 1 tbsp garlic finely diced
- 1 tbsp honey
- salt to taste
Mango Salsa:
- 1 ripe mango, peeled and diced
- 1 tomato, diced
- 1/4 cup red onion, diced
- 1 tsp honey
- 1 tsp olive oil
- 1 tbsp lime juice
- 1 jalapeno or serrano chili, diced
- Salt to taste
Buttermilk jalapeno coleslaw:
- 16 ounces coleslaw mix * see notes
- 3 green onions, sliced
- 1 jalapeno, seeded and minced
- 2 tbsp cilantro, chopped
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 1 jalapeno roasted, skin off, de-seed, finely diced
- 1 tbsp red wine vinegar
- 1 tsp whole oregano
- splash of honey
- Salt and pepper to taste
Method
- Make the chipotle spice mix by stirring all ingredients together in a bowl, set aside
- Make the Chipotle aioli. In a small blender add mayo. Pureed chipolte. Honey, garlic, and lime. Blend and taste. Adjust to taste sweeter or more citric. Add a dash of salt.
- Make the mango salsa. In a medium bowl, combine all the ingredients. Season to taste with salt. Cover and chill until ready to use.
- Make the creamy buttermilk jalapeno slaw. First, make the dressing: in a blender add the buttermilk mayonnaise, red wine vinegar, garlic , jalapeno, honey and whole oregano. Season with salt and ground black pepper. Set aside. Next, place the slaw ingredients in a large bowl. Pour the slaw dressing and toss to combine. Adjust seasoning. Cover and chill for at least 20 minutes.
- Place the halibut fillets in a single layer on a sheet pan or large container. Sprinkle the fish on both sides generously with about 2 1/2 to 3 tbsps of the blackening spice mix. Rub the fish with the spice mix.
- In a large nonstick skillet, heat 2 tbsps of olive oil over medium-high heat. When heated, add the fish fillets, working in batches if needed. Cook for 2 - 3 minutes. Flip and cook the other side for about 2 - 3 minutes or until the fish flakes easily. (When cooking the fish fillets do not move them around).
- Remove the fish from the skillet into a serving platter. Break up the fish into smaller pieces that will fit into a small corn tortilla.
- Warm up the corn tortillas. Top each tortilla with shredded lettuce, blackened fish, mango salsa and drizzle with the chipotle aioli and buttermilk slaw and Enjoy!!!
Note: to make your own homemade coleslaw mix, you will need 6 to 7 cups of shredded cabbage and 1 carrot shredded.
