From Salsa! by Sharon O'Connor
These fabulous, light tacos are the perfect summer party food. An icy cold Michelada or beer is a natural match.
- 2 halibut fillets
- ½ cup all-purpose flour
- Salt for sprinkling, plus ½ teaspoon
- Canola oil for frying
- 8 corn tortillas
- 1 cup finely shredded cabbage
- Tomato-Avocado Salsa (recipe follows)
- Lime Sour Sream for drizzling (optional) (see Cook's Tip)
1. Cut the halibut fillets into strips 5 inches long an ½ inch wide. On a large plate, stir together the flour and the ½ teaspoon salt. Sprinkle the fish pieces with salt and dredge them in the flour mixture.
2. In a large skillet over medium-high heat, add enough canola oil to reach a depth of 1 inch and heat until it shimmers or the end of a wooden spoon sizzles when inserted into the oil.
3. Add the halibut and fry for 2 minutes, or until the fish is a deep golden brown. Turn and fry about 1 minute more. Transfer the fish to paper towels to drain.
4. In a dry skillet over medium-high heat, warm the tortillas for 30 seconds on each side, or until toasty and pliable. Wrap the tortillas in a clean kitchen towel to keep warm.
5. Fill each tortilla with 2 or 3 fish pieces. Top with some tomato-avacado salsa and cabbage. Drizzle with line sour cream if you like. Serve with lime wedges.
Makes 8 tacos; serves 4
To make Lime Sour Cream: In a small bowl, combine ½ cup sour cream, grated zest of ½ lime, juice of ½ lime, and salt and pepper to taste; stir to blend.
- 2 tomatoes, diced
- 1 small red or white onion, finely chopped
- 2 jalapeño or serrano chilies, seeded and minced
- 3 tablespoons fresh lime juice
- 1 avocado, pitted, peeled, and diced
- ¼ cup chopped fresh cilantro
- Salt to taste
1. In a medium bowl, combine the tomato, onion, jalapeño, cilantro, lime juice, and salt. Gently stir in the avocado, cilantro, and salt.