Fish Tacos

I made my first fish tacos a few weeks back and they were amazing!!! We had bought some halibut cheeks from Costco and I was trying to think of something new to make with a part of the halibut that I had never eaten before. I knew it was a prized piece of the halibut and I wanted to make something really good with them. So I decided to give fish tacos a try.

The first fish tacos I had ever had were at the restaurant I worked at in college, La Casa Lopez, in Moscow, Idaho. They are BEST fish tacos I have ever had to this day. But these halibut cheek homemade ones, a very close second. I have used cod and sole in this recipe since the first time I made them with the halibut. The halibut was by far the most flavorful but the other two fish are more affordable and easier to find.

Ingredients: Serves 2

2 Halibut cheeks (or a white flaky fish or your choice.)
2 tsp Emeril's Essence (click for recipe)
1 Tbsp Extra Light Olive Oil
1/2 lime
1/4 cup red onion, chopped
1 cup thinly sliced red or green cabbage
Handful chopped cilantro
Guacamole
Feta Cheese
Pico de gallo
Fish Sauce (recipe to follow)
Corn or flour torillas

Heat the oil in a non-stick pan, place fish in pan, season with Emeril's Essence and pinch of salt and pepper, drizzle with juice of 1/2 the lime and saute until white and flaky.

Add a small amount of oil to another non-stick or cast-iron skillet and warm the tortillas 2 at a time.

Once the tortillas are warm, fill them with the fish and top with red onion, cabbage, guacamole, feta cheese, cilantro, pico de gallo or fish sauce, if desired. A squeeze of fresh lime juice to top it off. Enjoy!

Fish Sauce:

2 Tbsp Mayo
3 Tbsp Sour Cream
1 tsp Granulated Garlic
1 tsp Granulated Onion
Pinch of cayenne pepper
Juice of 1/2 a lime
1 Tbsp diced red onion
1 Tbsp chopped cilantro
Salt and pepper to taste

Mix all ingredients together and let sit so the flavors marinade together while the rest of the dish cooks.

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