The first time we had these was in San Francisco at the Marino Mexican Seafood Restaurant. They were made with tilapia, a fresh-water fish. We next tried them closer to home at the Canoe BrewPub, during a screening of “Food Security: It’s in Your Hands” by documentary film maker Nick Versteeg. Victoria Slow Food companies showcased appetizers made with local ingredients and served them with Canoe Pub beer pairings. These tacos were prepared with local halibut that had been finely shredded and served with creme fraiche, salsa fresca, and a jalapeno salsa. These inspired me to make my own at home.
Since we purchased 40 pounds of halibut in the fall, I am always looking for different ways to serve this, one of our favourite fishes. I came up with the following recipe which we tried . . . and loved.
Serves 2 (four small tacos)
2 small halibut pieces (enough for 2 people)
2 tbsp lime juice
1 tbsp lemon juice
1 tbsp EV Olive oil
4 small soft tortillas
1/2 cup shredded Monterey Jack cheese with Jalapenos
Marinate halibut in juice and oil in a glass bowl for at least 1/2 hour while preparing remaining ingredients.
Sprinkle cheese on tortillas and bake at 350 degrees until tortillas are warm and cheese has melted.
Fry fish in a teaspoon of oil until it flakes easily with a fork. Arrange in center of tortilla then top with guacamole, salsa fresca, and baby spinach leaves. Serve with lime wedges.