- 1 cup cilantro leaves, coarsely chopped
- 1/2 cup extra light olive oil
- 3 tablespoons fresh lime juice
- 1 1/2 tablespoon ancho chile pepper powder
- 1/2 teaspoon Minced Garlic
- 1 pound halibut fillet, skin removed
- 1 1/4 teaspoon kosher salt, divided
- 1 ripe avocado, peeled, seeded and mashed
- 2 tablespoons mayonnaise
- 1 teaspoon ancho chile pepper powder
- 2 teaspoons fresh lime juice
- 8 yellow corn taco shells
- 1/2 cup shredded napa cabbage
- 1/2 cup diced tomato
- 8 teaspoons crumbled Cotija cheese
- fresh lime juice
The ancho chile, a dried poblano pepper, is a mild chile. Its flavor is sweet and earthy with hints of dried fruit.
- Combine cilantro, oil, 3 tablespoons lime juice, 1 1/2 tablespoons chile powder and garlic in large zipper closure food storage bag. Add hailbut; seal bag. Marinate in refrigerator 20 minutes to 1 hour. Remove fish from marinade; discard marinade. Season each side of fillet with 1/2 teaspoon kosher salt. Spray grill rack with no-stick cooking spray. Using direct heat cooking method, arrange fish on grill 4-5 inches from medium-hot coals. Grill, uncovered, until fish flakes easily with a fork (about 10 minutes per inch of thickness, measured at its thickest part) turning once. In small bowl, combine avocado, mayonnaise, 1 teaspoon chile powder, 2 teaspoons lime juice and remaining 1/4 teaspoon kosher salt until well mixed. To Assemble Tacos: Spoon 1/8 of halibut into one taco shell, gently flaking to cover shell evenly. Sprinkle with 1 tablespoon shredded cabbage, a dollop of avocado mixture, 1 tablespoon diced tomato and 1 teaspoon of cheese. Top with a squeeze of fresh lime juice. Repeat with remaining taco shells.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.