Ingredients
- Roasted vegetables:
- 4 4 ears of fresh corn (about 3 cups kernels)
- 1 1 red onion, peeled
- 2 2 poblano peppers, diced (about 2 cups)
- 3 3 garlic cloves, minced
- 1/2 cup 1/2 cup vegetable oil, divided (for roasting vegetables and sauting seafood)
- Salt and pepper, to taste
- 6 6 large tortillas (corn or flour)
- 1 pound 1 pound Alaska Halibut fillets
- 1 pound 1 pound Alaska Spot Prawns, shelled and halved crosswise
- 1/2 teaspoon 1/2 teaspoon smoked paprika
- 1/2 teaspoon 1/2 teaspoon cumin
- 1 Tablespoon 1 Tablespoon ancho chili powder
- Sauce:
- 1/2 cup 1/2 cup Mexican Crema
- 1/2 teaspoon 1/2 teaspoon Old Bay Seasoning
- 1/2 cup 1/2 cup cotija cheese
- 3 3 limes, divided
- 1 Tablespoon 1 Tablespoon sherry wine vinegar
- 1 Tablespoon 1 Tablespoon honey
- 1 1 large tomato, seeded and diced
- 1 1 small bunch of cilantro, chopped
Servings:
Units:
Instructions
- 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
- 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
- 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
- oven.
- While corn and poblanos are roasting, cut Alaska Halibut into pieces the same size as the Alaska Spot Prawn halves. Blend paprika, cumin,
- 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.
- Blend Crema, Old Bay, cotija, and juice from half a lime to make a sauce; set aside.
- 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
- 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
- sherry vinegar blend. Continue to cook and stir another 2 to 4 minutes, just until seafood is opaque throughout.
- To assemble tacos: Place a scoop of roasted vegetables on each warm tortilla. Divide seafood evenly among tortillas and top Crema sauce,
- tomato, onion slivers and cilantro. Serve with lime wedges.
Recipe Notes
Recipe by Renee Peres, Bethesda, MD
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