Blackened Halibut Fish Tacos with Chipotle Aïoli

Blackened Halibut Fish Tacos with Chipotle Aïoli
Blackened Halibut Fish Tacos with Chipotle Aïoli

Corporate Chef Jeremy McLachlan's take on the traditional West Coast fish tacos.

Blackened Halibut Fish Tacos with Chipotle Aïoli

Serves 4

Blackened Halibut Fish Tacos Ingredients

20 white corn tortillas, Don Pancho, 4 inch
10 small long cuts of halibut (about 2 1/2 inches by 1 inch)
1/4 cup Salty’s Signature Blackening Spice
1 cup green cabbage, shredded
1 cup red cabbage, shredded
1/2 bunch cilantro
1/2 lemon, juiced
2 tablespoons canola oil
1 pinch kosher salt
5 tablespoons chipotle aioli

Blackened Halibut Fish Tacos Directions
  1. Coat the halibut chunks in the blackening spice. Heat a large fry pan to medium heat.
  2. Add 1 tablespoon canola oil and then cook each side for 2-3 minutes.
  3. In a separate bowl toss the cabbage and cilantro with lemon juice, canola oil and salt.
  4. Place blackened halibut on a separate plate. Wipe down the large fry pan with paper towel until dry.
  5. Heat tortillas, two together, in dry fry pan.
  6. Place blackened halibut on the tortilla and then top with the cabbage, chipotle aioli and the queso fresco.
Chipotle Aioli Ingredients

1/2 cup crumbled queso fresco
1 cup mayonnaise
1/2 tablespoon chipotle pepper, pureed
1 clove garlic, minced
1/2 teaspoon coriander, toasted and ground
1/4 bunch cilantro, chopped
1/4 bunch green onion, chopped
1/4 lemon, juiced
1 pinch salt to taste

Chipotle Aioli Directions
  1. Mix all ingredients (Add more chipotle if you want it hotter).
  2. Combine all ingredients and refrigerate for 1 hour so flavors combine well.
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