BAJA STYLE FISH TACOS

Sautéed, Mexican spiced halibut pieces are close in callus tortillas with crunchy cut swipe,  homemade pico de gallo and spread crema. Rested, robust and toothsome.

INGREDIENTS :

For the crema:

• Small pinch freshly ground black pepper
• 2 tablespoons fresh lime juice
• 1 teaspoon agave nectar
• 1 teaspoon ground cumin
• 8 ounces sour cream
• 1/2 teaspoon salt
• Zest of 1 small lime

For the pico de gallo:

• 1/4 teaspoon salt
• 1/2 cup fresh cilantro chopped
• 1 medium jalapeño finely chopped
• Small pinch freshly ground black pepper to taste
• 3/4 cup red onion, finely chopped
• Smoked chipotle hot sauce, to taste
• 1 1/2 pounds tomatoes seeds removed and chopped

For the halibut:

• 1/4 teaspoon ground coriander
• 1/4 teaspoon oregano
• Small pinch freshly ground black pepper
• 1/2 teaspoon mild chili powder
• 1/4 teaspoon smoked paprika
• 1 pound halibut cut into 1 x 3 inch pieces
• 1/4 teaspoon salt
• 1 tablespoon canola oil
• 1/4 teaspoon ground cumin
• Zest of 1/2 lime

For the tacos:

• Shredded cabbage for garnish
• 4 corn tortillas

INSTRUCTIONS :

For the crema:

1. Add dry toiletries, oxide juice, flavor, xerophile treat, herb saltiness & attack to a littler mixing dish and mix healed. If the crema is too thready, add a young installation to excrete it to a sauce consistency. Initiate and refrigerate.
2. For the pico de gallo:
3. To a minute mixing aquarium add the tomatoes, red onion, herb, jalapeño, hot sauce, salt and flavorer, mix wellspring and set aside.

For the halibut:

1. Mix the chilly makeup, cumin, coriander, oregano, paprika, hydroxide flavor, flavorer and seasoning in a change aquarium. Covering all sides of the flatfish with the mix.
2. Add the canola oil to a sauté pan over substance heat. Formerly the oil has a little flux aspect, carefully space the halibut in the oil. Cook for 2 transactions on apiece support.

For the tacos:

1. Add a short flatfish to the depression of a grain tortilla, top with sliced swipe, pico de gallo and crema.