Ingredients & Directions
16 good corn tortillasCanola oil spray
1½ – 2 lbs. Halibut with Dry Rub (*see Cook’s note)
Dave’s Avocado Salsa (*see Cook’s note)
Fresh Cucumber Salsa (*see Cook’s note)
Tomatillo Salsa (*see Cook’s note)
4-6 oz. crumbled Cotija cheese
Spray canola oil on a small sauté pan or griddle that’s heated to 350ºF. Heat tortillas on surface, one at a time; flipping every 20 seconds (20 seconds per side). Remove tortillas and pat dry. Keep warm until ready to assemble tacos.
To assemble tacos, fill each tortilla with 2 ounces Halibut and any combination of salsas and cotija cheese.
Serving suggestions include: Dave’s Avocado Salsa, Tomatillo Salsa, and Fresh Cucumber Salsa.
*Cook’s Note:
– find Halibut Dry Rub in the Sauces/Rub section
– find Grilled Halibut Steak cooking recipe in the entrée section
– find the Salsas in the Appetizer/Snack section
Yields: 16 tacos
Recipe provided by Chef Dave Woolley