After returning from Alaska, I’ve been craving fresh fish. When I found myself in the next town over from where I live, I decided to stop by a fish shop that I love (Pelly’s in Carlsbad, CA) and pick up a mixed seafood salad for lunch. Of course I couldn’t help myself and had to grab some Alaskan Halibut on the way out. I wasn’t sure what I was going to make with it at the time, but then it hit me. Fish tacos, of course.
I had just finished perfecting a cassava flour tortilla recipe so it seemed only appropriate that I should grill up some of this tasty, flaky fish and pair it with fresh, seasonal ingredients along with a creamy dairy-free avocado aioli made with Primal Kitchen mayo.
This recipe may look like it has a ton of ingredients, but I promise it’s not difficult to prepare at all. It’s mostly just making tortillas and throwing garnishes on top of tacos. So worth it!
- Tortillas:
- 1 cup cassava flour
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
- ¼ cup coconut milk
- ¼ cup water
- Aioli:
- 1 batch Dairy Free Avocado Aioli
- Taco Filling and toppings:
- ¾ pound fresh Alaskan Halibut, cut thick
- 1 tablespoon extra virgin olive oil
- salt and white pepper, to taste
- 1 batch two-minute pico de gallo
- ½ cup red cabbage, shredded
- 1 jalapeno, seeded and finely chopped
- cilantro and freshly squeezed lime for garnish, optional
- Combine all aioli ingredients in a bowl until mostly combined. Use a hand mixer or immersion blender and blend until well combined. Set aside.
- In a bowl, combine all tortilla ingredients until the batter starts to resemble dough. If it's too dry, add a bit of water. If it's too wet, add a bit more flour. It should be just sticky enough to stay together but not so much that it sticks to your fingers.
- Break dough into evenly sized 6 balls.
- Use a rolling pin to roll out dough between two pieces of unbleached parchment paper. (If you have a tortilla press, feel free to use that instead!)
- Heat a pan to medium high. When warm, place tortilla gently onto the pan and cook until bubbles appear and the bottom of the tortilla starts to brown.
- Once slightly browned, flip it and wait for the second side to brown - about 2 minutes.
- Place all tortillas aside. If the tortillas seem dry, please a damp paper towel over the resting tortillas.
- Allow fish to come to room temperature and coat with olive oil and salt and pepper.
- Heat your grill on high and place your halibut on the grill.
- Leave your grill top open and cook your first side until lightly browned. If it sticks, it's not ready!
- Flip and cook the other side for 6-7 minutes or until flaky and moist.
- Set fish aside and flake apart.
- Place fish, cabbage, pico de gallo, jalapeño, aioli, lime and cilantro in your taco shell and eat while the fish is till warm.
This is summer on a plate, omgggggg!