Ingredients
- 1 cup 1 cup sour cream
- Juice of 2 limes
- 2 2 plum tomatoes
- 1/2 1/2 small red onion
- 1 1 small jalapeo pepper
- Salt, to taste
- 4 4 Wild Alaska Halibut fillets (6 oz. each)
- 1 teaspoon 1 teaspoon extra virgin olive oil
- 1 Tablespoon 1 Tablespoon chili powder
- 12 12 small (4-inch) soft corn tortillas
- 2 cups 2 cups shredded lettuce
- 1/2 cup 1/2 cup cilantro leaves
Servings:
Units:
Instructions
- Preheat grill to medium-high. Combine sour cream with lime juice, reserve. Dice tomatoes, red onion and jalapeo; combine, season with a
- little salt, reserve.
- Season Alaska Halibut with salt to taste. Rub with olive oil and dust with chili powder. Grill halibut about 4 minutes per side, cooking
- just until fish is opaque throughout. Remove to a plate. Using a fork, gently break the halibut into long pieces.
- Grill tortillas 10 seconds on each side.
- To assemble tacos: Lay tortillas on plate. Spread with sour cream, top with lettuce and cilantro leaves. Divide the halibut among
- tortillas; top with tomato salsa.
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