Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Alaska Fish Tacos with Citrus Salsa and Cabbage Slaw

Ingredients

Taco

  • 1/3 cup olive oil
  • 1 Tablespoon ancho or New Mexico chile powder
  • 1 Tablespoon fresh lime juice
  • Kosher salt and freshly ground black pepper
  • 4 Alaska Halibut or Cod fillets (4-ounces each)
  • 4 small (6-inch) flour or corn tortillas, lightly grilled
  • Cabbage Slaw (recipe follows)
  • Cilantro Crema (recipe follows) 

Cabbage Slaw:

  • 2 cups finely shredded green cabbage
  • 1/2 cup thinly sliced red bell pepper
  • 1/3 cup thinly sliced red onion
  • 1/4 cup finely sliced basil or mint leaves
  • 1 Tablespoon seasoned rice wine vinegar
  • 2 Tablespoons olive oil
  • Kosher salt and freshly ground black pepper

Combine all ingredients but the salt and pepper in a bowl. Gently toss, and then season to

taste with salt and pepper. This may be prepared a day in advance and kept covered and

refrigerated.

Citrus Salsa: 

  • 3 medium navel oranges, peeled and segmented and membrane removed
  • 1 lemon, peeled and segmented and membrane removed
  • 1 lime, peeled and segmented and membrane removed
  • 1 teaspoon chopped fresh cilantro
  • 1 teaspoon seeded and minced serrano chile
  • 2 teaspoons seasoned rice wine vinegar
  • 1 Tablespoon olive oil
  • Kosher salt and freshly ground pepper

Combine the citrus segments in a bowl. Add all the other ingredients and gently toss to

combine. Season with salt and pepper.

Cilantro Crema:

  • 1/4 cup chopped fresh cilantro
  • 1 cup Mexican Crema, crème fraiche or sour cream
  • Lime juice
  • Kosher salt and freshly ground black pepper

Mix cilantro and crema together. Season to your taste with drops of fresh lime juice, salt

and pepper

Method

  1. Prepare a charcoal fire or preheat a stovetop grill.
  2. In a small bowl, combine the olive oil, chile powder, lime juice, salt, and pepper.  Brush liberally on the Alaska Halibut or Cod fillets. Grill, cooking just until fish is opaque throughout.
  3. To assemble tacos: Place a warm grilled tortilla on each plate. Top with one quarter of the Cabbage Slaw, a portion of the grilled fish, a heaping tablespoon or two of the Citrus Salsa, and a spoonful of the Cilantro Crema. Fold over to eat.

http://www.wildalaskaseafood.com/recipesdb/?recipeId=Mjg5