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R.A.F.T.D. (Renee’s Alaska Fish Taco Deliciousness)

R.A.F.T.D. (Renee's Alaska Fish Taco Deliciousness)
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Servings
6
Cook Time
25 min
Servings
6
Cook Time
25 min
R.A.F.T.D. (Renee's Alaska Fish Taco Deliciousness)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
6
Cook Time
25 min
Servings
6
Cook Time
25 min
Instructions
  1. Heat oven to 400F. Using a knife, remove fresh corn from ears. Cut onion in quarters; dice 3 of the quarter sections, then sliver the
  2. remaining quarter and reserve it. Toss corn, diced onion, peppers and garlic with 1/4 cup oil, then spread onto a roasting pan. Season with
  3. salt and pepper. Roast for 12 to 15 minutes or until tender; remove from oven. Reduce oven heat to 250F. Wrap tortillas in foil and warm in
  4. oven.
  5. While corn and poblanos are roasting, cut Alaska Halibut into pieces the same size as the Alaska Spot Prawn halves. Blend paprika, cumin,
  6. chile powder, salt and pepper to create a rub. Toss seafood with rub to coat thoroughly; let the rub rest on the seafood for 15 minutes.
  7. Blend Crema, Old Bay, cotija, and juice from half a lime to make a sauce; set aside.
  8. Blend sherry wine vinegar, honey, and juice from half of one lime. Place 1/4 cup oil in a large saut pan; heat to medium-high. When oil is
  9. hot, add halibut and prawns; reduce heat to medium. Saut 3 to 4 minutes, until lightly browned on bottom. Turn the pieces over and add
  10. sherry vinegar blend. Continue to cook and stir another 2 to 4 minutes, just until seafood is opaque throughout.
  11. To assemble tacos: Place a scoop of roasted vegetables on each warm tortilla. Divide seafood evenly among tortillas and top Crema sauce,
  12. tomato, onion slivers and cilantro. Serve with lime wedges.
Recipe Notes

Recipe by Renee Peres, Bethesda, MD

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