Ingredients
For the halibut:
- 2–3 halibut fillets
- 1 tablespoon olive oil
- 1.5 tablespoons taco seasoning (here is a link to our quick and easy homemade taco seasoning)
- Juice of 1/2 lime (about a tablespoon)
For the dairy free sour cream:
- 1/2 cup canned coconut cream (the hardened coagulated cream, discard the liquid) if the cream and liquid isn’t separated, you can refrigerate the can for a few hours
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1 to 2 tablespoons water (more or less to thin to your desired consistency)
Optional filling/toppings for the tacos:
- Cilantro
- Shredded green cabbage
- Red onion
- Avocado
- Pico de Gallo
- Cotija cheese or pepperjack cheese
- Green onion
Instructions
- Pat the halibut fillets dry with a paper towel and brush on the olive oil. Season the fillets with the spice mixture so they’re coated well
- Heat a skillet over medium-high heat. Once hot, add in the oiled and seasoned fish and cook for 4 minutes undisturbed to form a crust. Flip and cook for an additional 3-4 minutes, depending on the thickness of your fillets. Remove from heat once the fish is fully cooked and flakes easily with a fork
- While the fish is cooking, make the dairy free sour cream by gently combining the hard part of the canned coconut with the lemon juice and salt.
- Use a fork to whisk until there are no clumps in the coconut. Slowly add in the water 1 tablespoon at a time until it’s the consistency you’d like. Add more water for a thinner sour cream consistency. Refrigerate until ready to use
- Once the fish is done, transfer to a plate and break into pieces. Build the tacos by adding the halibut to corn tortillas and topping with the optional toppings
Find it online: https://www.wholekitchensink.com/halibut-fish-tacos/