Baked Halibut Tacos

Halibut are both farmed and caught in the wild. They are very unattractive fish but they do taste good. Halibut are creamy white in color and their flavor is sweet and mild. This fish taco recipe is light and the combined flavors are delicious. They make a great lunch or delightful appetizers.

If you want to know how to make fish tacos, this is quite a simple recipe to follow and the results will definitely impress. Baked halibut is added to guacamole, cabbage slaw, and salsa for a wonderful corn taco filling. Fish tacos are a Mexican dish and make a good alternative to the more common chicken or beef tacos.

Ingredients -

1 lb skinless halibut fillets
¼ cup chopped white onion
¼ cup chopped cucumber
½ bunch fresh cilantro, chopped
Juice from 1 lime
¼ green cabbage, cut into long thin strips
1 tablespoon olive oil
10 warm corn tortillas
Tomato salsa and guacamole, to serve
Salt and black pepper

Preparation:

Preheat the oven to 400 degrees F.

Combine the cilantro, cabbage, onion and cucumber.

Squeeze the lime juice over and season with salt and pepper.

Leave at room temperature for 30 minutes.

Heat an ovenproof pan over a moderate heat and add the olive oil.

Add the fish and brown it on one side.

Flip it over and put the pan in the oven for about 12 minutes or until the fish is flaky and cooked through.

Flake the cooked fish into a bowl and serve with the corn tortillas, cabbage slaw, salsa and guacamole.

(Serves 5)

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Baked Halibut Tacos

Nuttritional Info:

Calories (kcal): 339
% Calories from Fat: 33.1%
% Calories from Carbohydrates: 40.1%
% Calories from Protein: 26.8%

Per Serving Nutritional Information:

Total Fat (g): 13g 20%
Saturated Fat (g): 2g 10%
Monounsaturated Fat (g): 7g 32%
Polyunsaturated Fat (g): 2g 11%
Cholesterol (mg): 29mg 10%
Total Carbohydrate (g): 35g 12%
Dietary Fiber (g): 5g 20%
Protein (g): 24g 47%
Sodium (mg): 416mg 17%
Potassium (mg): 949mg 27%
Calcium (mg): 160mg 16%
Iron (mg): 2mg 14%
Zinc (mg): 1mg 8%
Vitamin C (mg): 30mg 49%
Vitamin A (i.u.): 752IU 15%
Vitamin A (r.e.): 103 1/2RE 10%