Ingredients
Scale
- For the Fish:
- 1 pound of Halibut or other white fish
- 2–3 Tbls. Cajun seasoning
- 3 Tbls. Olive oil
- For the Tomatillo Sauce:
- ½ cup of roughly chopped cilantro
- 2 tomatillos, husked and chopped
- 1 jalapeño seeded and chopped
- 2 garlic cloves, minced
- 1 lime, juiced
- 1 cup of sour cream
- ¼ cup of mayonnaise
- Salt and pepper to taste
Instructions
- For the Fish:
- Cut fish into 2 oz. portions about ¼- ½ inch thick. Sprinkle Cajun seasoning on both sides. Heat a large skillet over medium-high heat. Add fish and cook 2-3 minutes per side. (The fish is thin so don’t overcook!). Place on cookie sheet and keep warm in the oven until all the fish is done.
- For the Tomatillo Sauce:
- Mix all ingredients in a food processor or blender. Place in refrigerator until ready to use.
- For the Taco Assembly:
- Grilled Halibut
- Shredded cabbage
- Shredded cheddar cheese
- Tomatillo sauce
- Pico De Gallo
- Flour Tortillas
- Directions:
- Place fish, cabbage, cheese, sauce, and Pico De Gallo in a warm tortilla and serve.