Summer Yummies: Halibut Tacos & Fruity Mojitos
We are still in the glory days of summer, so it’s the perfect time to experiment with new fresh food recipes that you wouldn’t normally give a second look. This month, we’re highlighting Pacific halibut and putting a spin on one of our favorite summertime mixed drinks.
These halibut fish tacos are so easy to grill or bake, they can quickly become one of your weekday staples or weekend party go-to dishes. On top of offering you a quick option, they deliver a full range of health promoting ingredients. And the flavor? Your taste buds will be turning backflips and begging for more.
I prefer to use a white-flesh fish for my tacos, since the flavor is mild and the texture is tender. I elevate my fish taco game by putting the spotlight on the seasonings and extras. Halibut is a legit omega-3 protein source; it’s high in energy-boosting vitamins B12 and B6, magnesium, and vitamin D; and it provides the full daily intake of selenium!
You’ll pair the fish with a traditionally prepared nixtamal tortilla and an easy cabbage slaw for the ultimate nourishing crowd pleaser. The versatility of simple slaw leaves room for chopped seasonal fruits like strawberries, blueberries, or pears, or an unexpected crunch from jicama or sugar snap peas.
Now for the drinks.
To add some nutrition to your adult beverage, give a blackberry mint mojito a shot. This drink is void of refined sugar or other ultra-sweet juices that can leave you dehydrated. Now, look below for these refreshing recipes that are full of antioxidants, freshness, and deliciousness.
Fish Tacos with Lime Cilantro Crema
(Adapted from Cooking Light)
1 lb wild caught Halibut, Cod, or Snapper
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
¼ tsp ground black pepper
1/8 tsp Himalayan sea salt
1/8 tsp garlic powder
Cabbage slaw and crema:
¼ c extra virgin olive oil
1 tsp lime rind
1 lime, juiced
½ c full fat plain Greek yogurt
¼ c Cilantro, chopped
1 garlic clove, minced
1/8 tsp Himalayan sea salt
¼ tsp ground cumin
½ purple cabbage, shredded
Optional: summer berries, mango, jicama, shredded carrot, green cabbage, sugar snap peas
4-6 organic corn tortillas (Recommended: Three Sisters Nixtamal, Portland OR)
Additions: avocado, lime
Cabbage Slaw Instructions
1. In a small bowl, combine the olive oil, yogurt, lime rind, lime juice, cilantro, garlic, sea salt, and cumin. Shred cabbage and place in medium bowl.
2. Pour yogurt mixture onto the cabbage and mix thoroughly. Add additional prepared items if desired.
3. This can be served on top of the fish or as a side salad.
Fish Taco Instructions:
1. Preheat oven to 425 degrees, or prepare grill
2. Line baking sheet with foil in preparation for the fish.
3. To prepare slaw, combine first 8 ingredients in a small bowl and set aside. Pour crema over shredded cabbage and mix thoroughly.
4. To prepare tacos, combine cumin, coriander, paprika, pepper, salt, and garlic powder in small bowl. Place fish on lined baking sheet, and drizzle with extra virgin olive oil to coat all sides. Rub fish with spice mix until all sides are covered. Cook at 425 for 9 minutes or until fish flakes easily when tested with a fork. If using a grill, wrap fish in foil and grill for approximately same amount of time.
5. Wrap tortillas in foil, and heat in the oven or grill for 3-5 mins.
6. Break fish apart into bite size pieces, watching for bones and removing if necessary. Place fish on taco and top with cabbage slaw. Finish with lime slice and additional items if desired. Enjoy!
Blackberry Mojito Cocktail
Adapted from LetsTalkFitness
Serves: 1 or 2
6 oz blackberries
3-4 mint leaves
1 teaspoon fresh lemon juice
2 tsp raw honey or raw maple syrup
¼ cup plain vodka or rum
1 tablespoon fresh lime juice
½ cups seltzer water or club soda (no sugar added)
4 ice cubes, crushed
1. Put the blackberries, mint, lemon juice, lime juice into the glass(es).
2. Muddle the mixture.
3. Add seltzer or club soda and vodka or rum.
4. Stir cocktail.
5. Add ice and serve.
***If you want to make this blackberry mojito alcohol-free, remove the rum or vodka and replace with an additional 1/4 cup seltzer water. Also, a fun way to serve the cocktail (either version) is to freeze some of the blackberries and serve them on top of the drink in place of 2 ice cubes – the frozen fruit will keep the drink cold and makes for a nice presentation.