Alaska Fish Tacos with Citrus Salsa and Cabbage Slaw

Alaska Fish Tacos with Citrus Salsa and Cabbage Slaw by Chef John Ash

Recipe courtesy of Alaska Seafood Marketing

Makes 4 servings

The Tacos

1/3 c. olive oil

1 T. ancho or New Mexico chile powder

1 T. fresh lime juice

Kosher salt and freshly ground black pepper

4 Alaska Halibut or Cod fillets (4-ounces each)

4 small (6-inch) flour or corn tortillas, lightly grilled

Cabbage Slaw (recipe follows)

Cilantro Crema (recipe follows)

Prepare a charcoal fire or preheat a stovetop grill. In a small bowl, combine the olive oil, chile powder, lime juice, salt, and pepper.  Brush liberally on the Alaska Halibut or Cod fillets. Grill, cooking just until fish is opaque throughout.

The Cabbage Slaw

2 c. finely shredded green cabbage

½ c. thinly sliced red bell pepper

1/3  c.thinly sliced red onion

¼  c. finely sliced basil or mint leaves

1 T. seasoned rice wine vinegar

2 T. olive oil

Kosher salt and freshly ground black pepper

Combine all ingredients but the salt and pepper in a bowl. Gently toss, and then season to taste with salt and pepper. This may be prepared a day in advance and kept covered and refrigerated.

The Citrus Salsa

3 med. navel oranges, peeled and segmented and membrane removed

1 lemon, peeled and segmented and membrane removed

1 lime, peeled and segmented and membrane removed

1 t. chopped fresh cilantro

1 t. seeded and minced serrano chile

2 t. seasoned rice wine vinegar

1 T. olive oil

Kosher salt and freshly ground pepper

Combine the citrus segments in a bowl. Add all the other ingredients and gently toss to combine. Season with salt and pepper.

The Cilantro Crema

¼  c. chopped fresh cilantro

1 c. Mexican Crema, crème fraiche or sour cream

Lime juice

Kosher salt and freshly ground black pepper

Mix cilantro and crema together. Season to your taste with drops of fresh lime juice, salt and pepper.

To assemble the tacos: Place a warm grilled tortilla on each plate. Top with one quarter of the Cabbage Slaw, a portion of the grilled fish, a heaping tablespoon or two of the Citrus Salsa, and a spoonful of the Cilantro Crema. Fold over to eat.

Nutrients per serving: 499 calories, 33g total fat, 6g saturated fat, 60% calories from fat, 48mg cholesterol, 26g protein, 23g carbohydrate, 4g fiber, 450mg sodium, 116mg calcium and 700mg omega-3 fatty acids.

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