Serves 6
60 min
Fish Tacos With Herb Salad and Quick-Pickled Onions
Recipe GLPRf8b075c64cac9c
Succulent halibut tacos featuring charred tomatoes and garlic in a vibrant cilantro dressing, topped with fresh herb salad and bright quick-pickled red onions, completed with creamy avocado. A fresh, light meal bursting with zesty lime and herb flavors.
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Ingredients
2 medium plum tomatoes (about 8 oz.), halved
1 medium white onion, cut into 4 wedges
2 garlic cloves, unpeeled
1½ cups lightly packed coarsely chopped cilantro leaves and tender stems
¼ cup fresh lime juice
3 tablespoons fresh lime juice
2 tablespoons ceviche spice blend
2 teaspoons ceviche spice blend
2 avocados
Kosher salt
3 tablespoons white vinegar
1 teaspoon sugar
1 small red onion, thinly sliced
¼ cup olive oil
1 tablespoon olive oil
1 lb. skinless halibut fillet, cut into 1-inch cubes
6 corn tortillas
1¼ cups mixed soft herb leaves, such as parsley, dill, or mint
Lime wedges, for serving
Directions
Place the halved plum tomatoes, white onion wedges, and unpeeled garlic cloves on a hot skillet or grill. Char over medium-high heat for 3–4 minutes on each side until blackened and softened. Transfer to a cutting board and cool slightly.
Squeeze the roasted garlic cloves from their skins into a food processor. Add the charred tomatoes and onion, ¾ cup of the cilantro, ¼ cup fresh lime juice, and 2 tablespoons of the ceviche spice blend. Process until combined but still slightly chunky. Season with kosher salt to taste. Set the salsa aside.
In a small bowl, combine the white vinegar, sugar, and a pinch of kosher salt. Add the thinly sliced red onion and toss well. Let sit for 10 minutes, stirring occasionally, until the onions soften and develop a bright pink color. Drain before serving.
Pat the halibut cubes dry with paper towels. In a medium bowl, toss the halibut with the remaining 3 tablespoons fresh lime juice, remaining 2 teaspoons ceviche spice blend, and ¼ cup of the olive oil. Season with kosher salt and let sit for 5 minutes.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches if needed, cook the halibut cubes for 2–3 minutes per side until opaque and cooked through to an internal temperature of 145°F. Transfer to a plate.
Warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side until pliable.
In a separate bowl, combine the remaining ¾ cup cilantro with the mixed soft herb leaves (parsley, dill, and mint).
To assemble: Spread a layer of the charred tomato salsa on each warm tortilla. Add a portion of the cooked halibut, then top with a spoonful of the quick-pickled red onions, a handful of the herb salad, and a slice or two of avocado.
Serve immediately with lime wedges on the side for squeezing over the tacos.
