Description
Fresh and crisp, with a little spice, these tacos are always a favorite in our house. Succulent halibut made two ways, one sautéed nice and juicy and the other battered and baked to a beautiful crispy crunch. Served in a baked yellow corn tortilla with a creamy bed of guacamole and topped with cool fresh lettuce, tomatoes, tomato salsa and grated Asiago and Parmigiano.
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 16 ounces, weight Halibut (or Fish Of Your Liking), Cut Into Two Large Fillets
- ¼ cups Flour
- 3 Tablespoons Iced Cold Water
- 1 pinch Salt
- 1 pinch Pepper
- 1 Avocado, Peeled And Pitted
- 1 Tablespoon Mayonnaise
- ¼ whole Onion, Diced
- ½ cups Medium Tomato Salsa
- 8 Yellow Corn Tortillas, Medium Size
- 2 cups Lettuce Chopped
- 1 Tomato, Diced
- 1 cup Asiago And Parmigiano, Grated And Combined
- 2 Tablespoons Sour Cream (optional)
Preparation
1. In a saute pan over medium-high heat add the olive oil. Preheat oven to 350°F.
2. Season one piece of fish with salt and pepper and put it in the pan.
3. Sear at high temperature for about 5 minutes on each side then move it to a plate, set aside and keep warm.
4. Prepare the batter for the other piece. Mix flour, water, salt and pepper in a large shallow bowl and blend to a slightly runny consistency.
5. Dip the other piece of fish in the batter and coat both sides. Then place it in the pan and slightly brown both sides (about 5 minutes a side). Remove it to a baking tray and finish in the oven at 350°F for about 10 minutes. Set aside and keep warm.
6. Cut avocado in half and remove pit.
7. Dice the avocado. Set half of the diced avocado aside. Put the remaining half in a mixing bowl to make the guacamole.
8. Add mayo, onion, salsa, and a dash of salt and pepper into the bowl and mash this mixture to a coarse consistency. Set aside.
9. Heat a large saute pan over medium heat. Place a tortilla into the pan and heat both sides then take it out of the pan and fold in half. Repeat with the rest of the tortillas.
10. Take a tortilla and spread some guacamole in the center of the fold.
11. Cut the sautéed fish and the battered fish into bite size pieces.
12. Place the fish pieces onto the tortillas.
13. Top with chopped lettuce, diced tomato and avocado.
14. Finish with salsa and grated cheese and optional sour cream.
