Name: Cumin-Scented Fish Tacos
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings
Cuisine: tex-mex
Ingredients: FOR THE FISH TACOS; 3 (6 oz.) portions Pacific halibut, cut into 1-inch pieces; ½ red onion, peeled and diced; 2 Roma tomatoes, seeded and diced; ¼ cup cilantro, stemmed and chopped; Juice of 3 limes, divided; Zest of 3 limes, divided; Salt and freshly ground pepper; 8 small homemade corn tortillas (see recipe); ¼ teaspoon cumin; 2 cloves garlic, peeled and minced; 2 tablespoons neutral cooking oil; ⅓ cup plain yogurt; ⅓ cup Mexican-style white cheese (cotija) or crumbled feta cheese; 1 small red cabbage, finely shredded; 1 avocado, roughly chopped; 2 tablespoons pickled red onions; 1 small lime, cut into 6 wedges; FOR THE CUMIN-SCENTED TORTILLAS; 1 teaspoon salt; 1 teaspoon ground cumin; 2 cups masa harina corn flour; 2 cups hot water; ½ cup Manchego cheese, shredded

Halibut Tacos With Homemade Tortillas and Summer Veggies

The standout element of these fish tacos are the homemade cumin-scented tortillas, which enhance the entire dish with its fragrant, earthy aroma and flavor. I have one of those heavy tortilla presses in the kitchen, which I love, but you can just as easily roll the dough with a rolling pin. This recipe creates eight 4 ½-inch sized tortillas but you can divide the dough up into larger portions to make 8-inch tortillas.

For the fish, I like to use Pacific halibut in this recipe as its hearty texture complements the spiced flavor of the tortillas. However, Pacific cod, rockfish, and even salmon are excellent options for this popular summer luncheon item.

About the chef: Chef Mandy is a James Beard nominee and chef/owner of Tutka Bay Lodge in Kachemak Bay. She is a lifelong Alaskan whose cuisine celebrates the vibrant possibility of harvests from the land and sea.

Print Recipe

Cumin-Scented Fish Tacos

By Wild Alaskan Company

Prep time

40 minutes

Cook Time

10 minutes

Total time

50 minutes

Yield

4 servings

Ingredients

FOR THE FISH TACOS
3 (6 oz.) portions Pacific halibut, cut into 1-inch pieces
½ red onion, peeled and diced
2 Roma tomatoes, seeded and diced
¼ cup cilantro, stemmed and chopped
Juice of 3 limes, divided
Zest of 3 limes, divided
Salt and freshly ground pepper
8 small homemade corn tortillas (see recipe)
¼ teaspoon cumin
2 cloves garlic, peeled and minced
2 tablespoons neutral cooking oil
⅓ cup plain yogurt
⅓ cup Mexican-style white cheese (cotija) or crumbled feta cheese
1 small red cabbage, finely shredded
1 avocado, roughly chopped
2 tablespoons pickled red onions
1 small lime, cut into 6 wedges
FOR THE CUMIN-SCENTED TORTILLAS
1 teaspoon salt
1 teaspoon ground cumin
2 cups masa harina corn flour
2 cups hot water
½ cup Manchego cheese, shredded

Instructions

1. MAKE THE SALSA: Combine the red onion, tomatoes, cilantro, juice and zest of one lime, and ¼ teaspoon salt in a bowl. Refrigerate until needed.

2. MAKE THE TORTILLAS: Mix the salt and the cumin into the masa harina corn flour. Slowly pour the hot water into the flour, adding in just enough to make a firm, but not dry or cracked dough. Allow the dough to cool slightly, then add in the shredded cheese. Knead the dough briefly until all the cheese is incorporated. Place the dough in a medium bowl and cover at room temperature for about 30 minutes.

3. FORM THE TORTILLAS: Divide and form the masa into 16 (about 2-inch wide) balls. Place on your work surface and cover with a kitchen towel or plastic wrap to prevent them from drying out. If using a tortilla press, line the bottom with one piece of the parchment paper or plastic. Using damp hands place a ball of masa in the center. Cover with the second piece of parchment or plastic. Press down gently until the tortilla is about 4 ½-inches wide, looking for an even layer throughout. If you don’t have a press, sandwich the masa ball between a sheet of parchment or plastic and place on a work surface. Using a rolling pin, roll out to 4 ½-inches wide. Stack the rolled tortillas separately between plastic wrap or kitchen towels to prevent them from sticking to each other. Continue with the rest of the masa balls.

4. HEAT THE TORTILLAS: Heat a large skillet over medium-high to high heat. When the pan is hot, place one dough circle into the pan and cook for about 1 minute. Gently poke and press the top of the tortilla to “tickle” it and encourage puffing. Flip the tortilla and repeat with the other side for another minute. Remove the tortilla from the pan with tongs when the tortilla is nicely browned. Repeat with the remaining dough. Stack the tortillas onto a plate, covering in foil to keep warm in an oven preheated to 425°F.

5. PREP THE FISH: In a shallow bowl, add in the remaining lime juice and zest, cumin, garlic, one teaspoon of salt and pepper to taste. Pat the fish pieces dry with a paper towel, then toss them in the lime-cumin mixture to sit for 5 minutes.

6. Meanwhile, heat oil in a medium skillet over medium heat. Add in the fish and saute until just cooked through, about 4-5 minutes. Transfer to a bowl when finished.

7. In a small bowl, combine yogurt, crumbled cheese, and remaining lime zest and juice. Add in the cabbage and set aside. Season avocado with salt and pepper and set aside as well.

8. To assemble the tacos, carefully open the foil packet of tortillas, allowing the steam to escape. Lay the tortillas in a single layer on a cutting board. Spoon some salsa onto the center of each. Top with a couple pieces of halibut, yogurt-cheese-cabbage mixture, avocado, and pickled red onion. Serve with lime wedges.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Cumin-Scented Fish Tacos

Halibut Tacos With Homemade Tortillas and Summer Veggies

Cumin-Scented Fish Tacos

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