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Cajun halibut tacos with chipotle aioli, mango salsa and jalapeno buttermilk coleslaw

Prep time
20 mins
Cooking Time
6 mins
Serves
6

Ingredients

  • 3 to 4 MSC certified halibut fillets (approx. 2 lbs)
  • 2 to 3 tbsps extra virgin olive oil
  • 2 cups romaine lettuce, shredded or finely chopped
  • 8-12 taco-sized corn tortillas
  • lime wedges (optional)

Blackened Spice Mix:

  • 1 tbsp cayenne pepper
  • 1 tbsp ground black pepper
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tbsp salt
  • 1 1/2 tsp dried thyme
  • 1 1/2 tsp dried oregano

Chipolte mayo:

  • 1/2 cup mayonnaise
  • 1-2 tbsp pureed chipotle
  • 1 tbsp lime or lemon juice, freshly squeezed
  • 1 tbsp garlic finely diced
  • 1 tbsp honey
  • salt to taste

Mango Salsa:

  • 1 ripe mango, peeled and diced
  • 1 tomato, diced
  • 1/4 cup red onion, diced
  • 1 tsp honey
  • 1 tsp olive oil
  • 1 tbsp lime juice
  • 1 jalapeno or serrano chili, diced
  • Salt to taste

Buttermilk jalapeno coleslaw:

  • 16 ounces coleslaw mix * see notes
  • 3 green onions, sliced
  • 1 jalapeno, seeded and minced
  • 2 tbsp cilantro, chopped
  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 1 jalapeno roasted, skin off, de-seed, finely diced
  • 1 tbsp red wine vinegar
  • 1 tsp whole oregano
  • splash of honey
  • Salt and pepper to taste

Method

  1. Make the chipotle spice mix by stirring all ingredients together in a bowl, set aside
  2. Make the Chipotle aioli. In a small blender add mayo. Pureed chipolte. Honey, garlic, and lime. Blend and taste. Adjust to taste sweeter or more citric. Add a dash of salt.
  3. Make the mango salsa. In a medium bowl, combine all the ingredients. Season to taste with salt. Cover and chill until ready to use.
  4. Make the creamy buttermilk jalapeno slaw. First, make the dressing: in a blender add the buttermilk mayonnaise, red wine vinegar, garlic , jalapeno, honey and whole oregano. Season with salt and ground black pepper. Set aside. Next, place the slaw ingredients in a large bowl. Pour the slaw dressing and toss to combine. Adjust seasoning. Cover and chill for at least 20 minutes.
  5. Place the halibut fillets in a single layer on a sheet pan or large container. Sprinkle the fish on both sides generously with about 2 1/2 to 3 tbsps of the blackening spice mix. Rub the fish with the spice mix.
  6. In a large nonstick skillet, heat 2 tbsps of olive oil over medium-high heat. When heated, add the fish fillets, working in batches if needed. Cook for 2 - 3 minutes. Flip and cook the other side for about 2 - 3 minutes or until the fish flakes easily. (When cooking the fish fillets do not move them around).
  7. Remove the fish from the skillet into a serving platter. Break up the fish into smaller pieces that will fit into a small corn tortilla.
  8. Warm up the corn tortillas. Top each tortilla with shredded lettuce, blackened fish, mango salsa and drizzle with the chipotle aioli and buttermilk slaw and Enjoy!!!

Note: to make your own homemade coleslaw mix, you will need 6 to 7 cups of shredded cabbage and 1 carrot shredded.

https://www.msc.org/en-us/what-you-can-do/sustainable-recipes/recipe/cajun-halibut-tacos-with-chipotle-aioli-mango-salsa-and-jalapeno-buttermilk-coleslaw

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