Halibut Tacos with Greek Yogurt Cilantro Lime Sauce

Ever since we found out that we were officially moving to Alaska, Adam has been talking about Halibut and how this fish is so delicious and versatile.  With my Mom visiting he suggested that we have Halibut tacos for dinner.  It was a perfect dinner on this warm Alaskan night.

My Mom, Claire, and I had a girl's day out, while the boys went to the new house and tested out the trampoline.  We visited a few farmer's markets and at the South Anchorage Market we found a vendor with all sorts of fresh Alaskan fish.  We found our Halibut and the menu came together quickly.

This dish was pretty simple to put together and full of flavor.  I had it prepped and on the table to serve in under a half hour.  Not bad for a meal in a rental kitchen.

The sauce added a nice zing to it.  We are HUGE cilantro fans so we added double what the recipe called for and we used every last drop.

The seasoning for the tacos is a simple combination of Cumin, Paprika, and Onion Powder.  Add salt to taste before serving.

After dicing up the fish a bit I liberally seasoned up one side on the cutting board.  Once it was in the hot pan I added more of the spice mixture, along with a good amount of salt.

The fish cooks up pretty quickly.  It almost looks a little like ground turkey. The fish should be firm and no longer transparent when fully cooked.

We used corn tortillas for this meal; however, flour would be just as tasty.  I just softened them up in a medium heat, dry pan.

More cilantro, along with avocado slices and fresh Coleslaw rounded out the toppings for this summery dish.

We served this for an early Father's Day dinner for Adam, since we will be out exploring the beauty of Alaska on Sunday.  They boys cleaned their plates and Adam hasn't moved off the couch since finishing his meal.  I think that is a good sign that he was satisfied with his special meal.

Adapted from Here

Here's the recipe:

½  C.        Nonfat Greek Yogurt

4 TBS.      Chopped Cilantro

1               Diced Green Onion (green and white parts)

1 ½  T.     Ground Cumin

¾  T.        Paprika

¾  T.        Onion Powder

2 lb.         Fresh Halibut

2 tsp.        Vegetable Oil

                 Juice from ½ Lime

                 Coleslaw Salad Kit (I used Dole)

                 Ripe Avocado

                 Lime Wedges

                 Cilantro Leaves

                 Corn Tortillas

                

 In a small bowl, stir together yogurt with cilantro, green onion, and the juice of half a lime.  Set aside.  TIP:  If you make this ahead of time it will develop a more intense flavor.  Just store covered in the refrigerator until ready to use.

Mix together Coleslaw with dressing.  Set aside.  Combine Cumin, Paprika, and Onion Powder in a small bowl.  Sprinkle spices on diced fish.

Heat oil until hot in a large pan over medium to medium-high heat.  Sauté fish until firm, no longer translucent, and slightly golden brown in spots.

Serve fish on warm corn tortilla shells and top with slaw, avocado slices, yogurt sauce, fresh cilantro, and lime wedges.

Makes 4 to 6 servings.