Blackened Kachemak Bay Halibut Tacos Recipe
Blackened Kachemak Bay halibut nestled in corn and flour blend tortillas with cabbage, Monterey jack and Mexican cheeses, salsa fresca, cilantro and housemade lemon sour cream. Served with chips and salsa fresca.
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Ingredients
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Taco Ingredients
Method
Preparation Instructions
- 1
Prepare the Halibut
Rinse the halibut fillets under cold water and pat dry with paper towels. Rub the blackening spice evenly over both sides of the fillets.
- 2
Cook the Halibut
Heat a skillet over medium-high heat and add a tablespoon of oil. Once the oil is hot, add the halibut fillets and cook for about 3-4 minutes per side, or until the fish is blackened and cooked through. Remove from heat and let rest for a few minutes before flaking into bite-sized pieces.
- 3
Prepare the Tortillas
Warm the corn and flour tortillas in a dry skillet or microwave until soft and pliable.
- 4
Assemble the Tacos
On each tortilla, layer shredded cabbage, a generous portion of blackened halibut, Monterey Jack cheese, Mexican cheese blend, salsa fresca, and chopped cilantro. Drizzle with housemade lemon sour cream.
- 5
Serve
Serve the tacos with a side of tortilla chips and additional salsa fresca.
