Halibut Tacos with Tomato Corn Salsa and Lime Cream

We have tacos in some shape or form every Tuesday.  We call it Porter Tacos Tuesday in our house.  With the grilling season underway, and also many of our beautiful Northwest fish in season, I decided to make my beautiful halibut tacos.  My 5 year old absolutely LOVES these, and in fact last night he ate 4 of them!  It has been a long time since I've made them since we only recently moved back to the land of good fish!  Halibut can be somewhat pricey, so you can also use cod but make sure when choosing a fish for these you pick a "meatier" and mild white fish that will stand up to grilling.  

Fish 

• 1 lb. halibut or other firm, mild white fish
• Juice and zest of one lime
• 2 tbsp. white vinegar
• 1 tbsp. honey
• 1 tbsp. Rub with Love Seafood Rub (if you can't find this rub, use 1/4 tsp each of- cumin, garlic powder, ginger, cinnamon, and brown sugar, and 1/8 tsp chipotle powder)
  
  
  
• 2 cloves garlic, minced
• 1/4 olive oil or grape seed oil

Place fish in a large ziplock bag.  Whisk together ingredients for marinade in a bowl and pour over the fish.  Marinate 2-8 hours.  Grill the fish on an outdoor grill or grill pan on the stove for about 5 minutes on each side or until the fish turns opaque.  

Tomato Corn Salsa

• 2 ears sweet corn (I look specifically for NON GMO sweet corn)
• 1 can petit diced tomatoes (organic canned tomatoes come in BPA free cans)
• 1 (4 oz) can diced green chilies
• 2 tsp. butter
• 1/2 tsp. cumin
• 1/8 tsp. chipotle chili powder (or regular chili powder) - BE CAREFUL- Chipotle powder is HOT so only use a little bit.

Peel and wash the corn.  Cut the kernels off the cob using a sharp knife.  In a large, deep sided skillet, sauté the corn in the butter, cumin, and chipotle powder for about 5 minutes or until the corn starts to release its starch and caramelize- over medium heat.  Add the tomatoes and the green chills and continue to cook down about 10-15 minutes longer. 

Lime Cream

• 1/2 cup sour cream
• juice and zest of one lime
• 1/8 tsp. chipotle chili powder (more if you like it HOT)
• salt to taste

Whisk all the ingredients together in a small bowl and cover with plastic wrap.  Refrigerate at least 30 minutes to allow flavors to meld.  

Taco Assembly

• 16 small corn tortillas, hot (I have found the easiest way to heat the tortillas is to wrap them in foil and heat them in a 400 degree oven for about 10 minutes).
• coleslaw mix
• Shredded cheese (I like cheddar and jack blend)
• Fish (from above)
• Lime cream (from above)
• Corn salsa (from above)

To assemble the tacos, place a small amount of fish in the middle of the tortilla, top with lime cream, salsa, coleslaw, and shredded cheese.  YUM!

Until next time, happy and HEALTHY cooking!