So I finished my Finance midterm in an hour and a half…and I was the first one done…crap. I’m hoping I’m not being crazy but I’m always worried when something like that happens. Either I did extremely well (which considering it’s finance probably isn’t that likely) or I bombed it. Fingers crossed!
Basically after that test my brain was fried which led to another, I don’t want to put a lot of effort into this dinner, meal. I knew it was going to be a fish meal (I usually cook fish on Mondays because they’re really quick and after getting home from class at 9 I don’t want to spend forever cooking), and my goal was to use up some of the produce from the CSA.
When I made my weekly meal plan, I had planned on some sort of taco (my husband loves Mexican food and it’s one of the few times he’s excited for a fish dinner) and made sure to buy tortillas. I had a vague idea of using the corn and tomato from the CSA in a salsa, but I also picked up an avocado because we love them (I keep telling myself it’s a healthy fat although it’s hard when I actually see the nutritional info for a dish).
Since we didn’t make it down to Findlay Market on Sunday (I met with some friends from class to study instead), I had my husband stop at Whole Foods to pick up half a pound of halibut. The one upside to getting the test done so quickly is that I was home by 8 which made dinner a lot less rushed and a lot more relaxing.
Fish Tacos with Grilled Corn and Avocado Salsa
Serves: 2 – Time: 25 minutes
For the Fish and Tacos:
- 1/2 lb halibut or substitute in your favorite
- 2 teaspoons of seasoning (I used 1/2 teaspoon of each: chipotle chili powder, and some spice mixes that I got from Colonel De at Findley – Ginny’s Southwest Seasoning, Debbie’s Southwest Seasoning, and taco seasoning)
- Salt and Pepper to Taste
- 4 taco sized corn tortillas (if you prefer flour use whole wheat and use a pizza cutter to cut them into 6 in rounds versus the usual 8 inch – I actually ended up using flour tortillas in the picture because I grabbed the wrong package in the store, oops)
For The Salsa:
- 1 small ear of corn (I used part of my CSA)
- 1/4 cup finely diced red onion (also from CSA)
- 1 medium tomato, diced (from CSA)
- 1/2 small avocado
- 2 Tablespoons cilantro, chopped
- 1 jalapeno, seeded and finely diced (optional)
- 2 cloves of garlic, minced (I actually skewered 2 cloves and grilled them for about a minute on each side – I’d gone grill crazy, but you don’t have to grill them)
- 1 Tablespoon lime juice
- 1 teaspoon seasoning (I used Mrs. Dash Salt Free Fiesta Lime although I’m thinking a bit of cumin and chipotle chili powder would also be tasty)
- 1/2 – 1 teaspoon of hot sauce (I use a chipotle hot sauce but feel free to use whatever you prefer or omit it entirely)
- salt and pepper to taste
- 1/2 teaspoon grape seed oil
Rub halibut with seasoning and salt and pepper, set aside.
Remove husks and silk from corn. Brush lightly with oil. Grill, turning every 5 minutes or so. While corn is grilling, dice and de-seed tomato and jalapeno. Place in bowl. Finely dice red onion and garlic. Place in bowl. Add chopped cilantro to bowl. Add seasonings, lime juice, hot sauce, and salt and pepper to salsa bowl. Cut avocado in half, and brush lightly with oil.
Grill avocado for 3 – 4 minutes until grill marks appear. Remove from grill, scoop out flesh, and dice. Add to salsa bowl. When corn is charred on all sides (it should take anywhere from 15 – 20 minutes), remove from grill, cut kernels from cob and add to salsa. Toss ingredients until everything is incorporated together. Taste and adjust.
**Note – if I would have thought about it I would have grilled the jalapeno too because why not? The grill’s already working anyway. If you choose to do this, grill for 3 – 4 minutes, flip to other side, and grill for another 3 – 4 minutes. De-seed and mince from there.
Making sure grates are oiled (since I was using my indoor grill I just used nonstick spray since I wasn’t especially worried about flareups), place halibut on grill and grill for about 4 minutes. Flip halibut and grill for another 4 minutes. During the second 4 minutes of grilling, place tortillas on grill, and warm about 1 – 2 minutes per side, flipping once.
When done, remove fish to bowl, and using a fork or spoon, break into large chunks. Divide tortillas between 2 plates. Top with fish, then top with salsa. I had a little bit of the sweet and spicy slaw leftover in the fridge, so I ended up using the last of top to put a light sprinkling on top all of the tacos (that’s where the carrots in the picture is coming from). If you don’t have it either skip it all together, or just put a bit of shredded lettuce on top.
Optional: If you’d like you can also use a bit of fat free sour cream lightly spread on the tortilla. Serve with hot sauce at the table and any remaining salsa on the side.
It ended up working really, really well. My husband made quick work of it, saying that he loved it; which is always a good sign otherwise he’ll make a comment like, “It’s good”. Uh huh…
Also, the portion size was extremely generous. It’s definitely a hearty, stick to your ribs kind of meal. If you wanted to up the vegetable count, use the same recipe but make each serving 1 taco, and serve a vegetable/salad on the side instead. I was debating on doing it that way but I would have had leftover fish, and after my mind-numbing exam I didn’t want to/feel like making an additional side. The nutritional info below is for two tacos per person. Most of the fat in the recipe is coming from the avocado.