Name: Quick Cumin-Lime Fish Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: tex-mex
Ingredients: 3 (6 oz.) portions Pacific halibut, cut into 1-inch pieces; ½ red onion, peeled and diced; 2 Roma tomatoes, seeded and diced; ¼ cup cilantro, stemmed and chopped; Juice of 3 limes, divided; Zest of 3 limes, divided; Salt and freshly ground pepper; 8 small homemade corn tortillas (see recipe); ¼ teaspoon cumin; 2 cloves garlic, peeled and minced; 2 tablespoons neutral cooking oil; ⅓ cup plain yogurt; ⅓ cup Mexican-style white cheese (cotija) or crumbled feta cheese; 1 small red cabbage, finely shredded; 1 avocado, roughly chopped; Warmed tortillas, for serving

Fish Tacos from Chef Mandy Dixon

The standout element of these fish tacos is a simple cumin-lime marinade, which enhances the fish with a golden, savory sear. I like to use Pacific halibut in this recipe as its hearty texture is so satisfying when paired with a slaw and fresh tomato salsa. However, Pacific cod, rockfish, and even salmon are excellent options for this popular summer luncheon item.

About the chef: Chef Mandy Dixon is a James Beard nominee and chef/owner of Tutka Bay Lodge in Kachemak Bay. She is a lifelong Alaskan whose cuisine celebrates the vibrant possibility of harvests from the land and sea.

Print Recipe

Quick Cumin-Lime Fish Tacos

By Wild Alaskan Company

Prep time

15 minutes

Cook Time

10 minutes

Total time

25 minutes

Yield

4 servings

Ingredients

3 (6 oz.) portions Pacific halibut, cut into 1-inch pieces
½ red onion, peeled and diced
2 Roma tomatoes, seeded and diced
¼ cup cilantro, stemmed and chopped
Juice of 3 limes, divided
Zest of 3 limes, divided
Salt and freshly ground pepper
8 small homemade corn tortillas (see recipe)
¼ teaspoon cumin
2 cloves garlic, peeled and minced
2 tablespoons neutral cooking oil
⅓ cup plain yogurt
⅓ cup Mexican-style white cheese (cotija) or crumbled feta cheese
1 small red cabbage, finely shredded
1 avocado, roughly chopped
Warmed tortillas, for serving

Instructions

1. MAKE THE SALSA: Combine the red onion, tomatoes, cilantro, juice and zest of one lime, and ¼ teaspoon salt in a bowl. Refrigerate until needed.

2. MAKE THE SLAW: In a small bowl, combine yogurt, crumbled cheese, and remaining lime zest and juice. Add in the cabbage and set aside. Season avocado with salt and pepper and set aside as well.

3. In a shallow bowl, add in the lime juice and zest from 1 lime, cumin, garlic, one teaspoon of salt and pepper to taste. Pat the fish pieces dry with a paper towel, then toss them in the lime-cumin mixture to sit for 5 minutes.

4. Meanwhile, heat oil in a medium skillet over medium heat. Add in the fish and saute until just cooked through, about 4-5 minutes. Transfer to a serving platter when finished.

5. Serve fish immediately alongside salsa, slaw, avocado, and warmed tortillas. Assemble as desired.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Quick Cumin-Lime Fish Tacos

Fish Tacos from Chef Mandy Dixon

Quick Cumin-Lime Fish Tacos

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