Serves 4

What to Pair With

Always a crowd pleaser, fish tacos are a versatile dish that allows you to be creative.

Let’s start with the fish. I like a firmer fish such as haddock, tilapia or even better…halibut. Breaded like you would for chicken (flour, egg, coating), these can be pan fried in a pool of oil to create a golden crust. Alternatively, just portion the fish and bake it for a healthier option.

The rest now is up to you. I made a salsa of corn, mango and tomatoes and paired it with an avocado crema. The avocado was thinned with sour cream to create a topping. Otherwise, thin out some sour cream with milk or heavy cream and add some paprika and a pinch of cayenne pepper for a warming, creamy sauce.

To hold all of these great ingredients, pan-fry some corn tortillas. Flour tortillas will work as well, but won’t provide as much flavor or texture.

For additional condiments, dice up some cucumbers, sliced shallots, chopped cilantro/parsley, or diced radish. A simple slaw, dressed lightly in a vinaigrette would provide an acidic crunch. Chopped tomatoes or a pico de gallo adds freshness.

Cut up lots of lime slices to squeeze over the taco! Finally, a good pinch of sea salt over the taco completes the dish. Enjoy!

Ingredients

1 lb halibut

Salsa:
1 mango, diced
1 cup Tomatoes, diced
1 cup corn kernels
1/2 jalapeño pepper, diced
1 T olive oil
2 t apple cider vinegar
1 t salt

Crema: Blended avocado and sour cream
Crema #2: Sour cream, milk and a pinch of cayenne

Corn tortillas
Lime wedges
Sea salt

Alternatives/additions:
Cole slaw or cabbage, dressed with a vinaigrette
Tomatoes, chopped
Avocado, diced or guacamole
Diced cucumber, radishes, apples
Sliced scallions
Red onion, chopped

Preparation

For the Halibut: Cut into strips, breaded and fried in 1/2 inch vegetable oil. Flip once and cook approximately 3 min per side.
Alternatively, portioned and baked at 375 degrees for 15 minutes or until opaque.
For the salsa: combine all the ingredients and toss.
For the corn tortillas: fried in oil 1 minute per side, drained on paper towels

Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.

If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!