Halibut Cheek Tacos

cutemeat halibut tacos

Three tortillas filled with beer battered halibut cheeks and red cabbage slaw are topped with a green avocado crema and pickled radish slices. They are siting in a terracotta bowl next to several halved limes. A white table and greenery makes up the background.

Halibut Cheek Tacos

Fish tacos are like the dinner version of an action-comedy.  They’re exciting but also don’t take themselves too seriously.  These halibut cheek tacos use the classic crema + cabbage slaw as a blueprint, but add a touch of sweetness and a crema teetering on guacamole in appreciation of the delicacy of great fish.  

This make enough for 4 servings. 

For avocado cream:

3 jalapenos, seeded and halved
1 teaspoon olive oil 
1 teaspoon salt
8 oz sour cream 
2 avocados, cored and peel removed
3 limes, juiced
1 cup loosely packed cilantro

Heat oven to 350°, and in a small bowl toss jalapenos in olive oil and salt until entirely covered and roast for ten minutes or until theyFor ’ve darkened in color and appear slouched. In a blender or food processor add all of the above ingredients and blend on high until the mixture appears creamy and aioli-like. Set aside.

For the slaw:

2 cups red cabbaged, thinly shredded 
1 cup green cabbage, thinly shredded
1 granny smith (or other tart apple) peeled and sliced into slivers 
2 tablespoons apple cider vinegar
1 tablespoon raw honey 

In a medium sized bowl, toss all of the above ingredients until the red cabbage begins to bleed it’s color throughout the salad.  Set aside and refrigerate until ready to plate.

For the fish:

1 12oz can of light beer (lager or pilsner preferred)
1 bottle of vegetable oil
2 cups 00 flour1 tablespoon seafood seasoning
1 lb halibut cheeks, patted dry and lightly salted

Whisk together beer and flour in a large bowl and heat vegetable oil over medium-high heat in a large pot, being sure to allow the top half of the pot to remain empty for splattering space.  One by one, dip halibut cheeks into your batter and gently lead them into the hot oil. With a spider or slotted spoon, move the halibut around the pot, occasionally turning over until the fish cooked through and the batter turns golden brown (about four minutes per piece, depending on size).  Remove from oil and rest on a layer of three paper towels.  Repeat with remaining cheeks.

Taco assembly: 

1 package of flour or corn tortillas (whichever you prefer) 
Pickled radishes 
3 limes, halved
½ cup of cilantro, picked

Place 1-2 pieces of battered fish (depending on size) in tortillas, and set cabbage slaw to one side of each nugget.  Generously drizzle avocado crema over all of the tacos and garnish with radishes, limes and cilantro.  

A person out of frame holds a terracotta bowl holding three halibut cheek tacos garnished with avocado crema and cilantro, and several lime halves. The other hand is sprinkling additional cilantro leaves on the dish. In the background out of focus is a table with a dish holding chips and some foliage in the background.
Thanks to Kourtney of CuteMeat Inc. for the recipe!


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