Alaskan Halibut Tacos with Mango Salsa & Lime Crema

Yields: Serves 4

For the lime crema:
    1/3 cup sour cream
    juice of half a lime
    2-3 tablespoons milk (until thin enough to drizzle)
    1 teaspoon taco seasoning
    1-2 teaspoons hot sauce (like Tapatio), to taste
    salt to taste

For the mango salsa:
    1 ripe mango, cubed
    1 ripe avocado, cubed
    1/3 cup red onion, minced
    1/3 cup cilantro, chopped
    juice of half a lime
    salt to taste

For the halibut:
    1.5 pounds wild Alaska halibut fillets
    2 tablespoons taco seasoning
    Avocado oil, for the pan

To assemble the tacos:
    1 dozen corn or flour tortillas, steamed to warm
    shredded cabbage
    lime wedges
    Tapatio hot sauce


1. In a small bowl, stir together the sour cream, lime juice, milk, taco seasoning, and hot sauce until smooth. Season to taste and add more milk as needed until the crema can be drizzled. Set aside.

2. In a medium bowl, gently stir together the mango, avocado, red onion, cilantro, and lime. Season to taste and set aside. OR Use Sendik’s Fresh Homemade Mango Salsa!

3. Pat the halibut fillets dry with paper towels. Season the fillets generously on both sides with taco seasoning and salt. Place a large skillet over medium-high heat. Swirl with avocado oil. Sear the halibut until cooked medium to medium-well (being careful not to overcook and dry out the halibut). Cooking time will depend on the thickness of your fillets (thinner fillet will be about 3-4 minutes per side). Remove the halibut from the heat and break the fish into large flakes.

4. To assemble the tacos: place a steamed corn tortilla on a plate. Top with flaked halibut, followed by a handful of cabbage, a drizzle of lime crema, and a spoonful of mango salsa. Serve with Tapatio hot sauce and serve promptly.