Tacos De Mero Halibut Tacos Recipes

TACOS CHELO

Steps:

• For the salsa: Boil the tomatillos in water until soft. Transfer to a blender, along with the serrano peppers, garlic, and salt and pepper to taste. Blend well.
• For the tacos: Boil the potatoes in salted water until tender; don't overcook--they should stay in one piece. Smash the potatoes with the butter, being careful to leave good texture; don't mash them all the way as if you were making mashed potatoes. Add the epazote and salt and pepper to taste; mix.
• Heat the tortillas on a griddle until soft. Add about a spoonful of the potato mixture to one side of each tortilla, then roll up the tortillas like flautas.
• Deep-fry the rolled tortillas in the oil until golden brown.
• Serve 3 tacos per person, cover with salsa, and sprinkle with cotija and onions. Serve with a spoon on the side, so people can eat the salsa!

HALIBUT TACOS WITH PEACH SALSA

Steps:

• Set up the grill for direct cooking over medium heat and oil the grates.
• Place halibut on a plate and rub with taco seasoning. Cover with plastic wrap and cure in the refrigerator for 30 minutes.
• Place the halibut on the grill and cover. Cook for 4 minutes per side, or until the fish flakes easily with a fork. Remove from the grill and let stand 10 minutes.
• Meanwhile, in a medium bowl, combine salsa, peaches, and allspice.
• Cut the halibut into bite-size pieces. Place halibut pieces in warmed tortillas and top with salsa and coleslaw mix. Serve warm.

ARRACHERA TACOS

Steps:

• For the steak: Cut the steak into 3 to 4 rectangular-ish portions. Place in a large resealable plastic bag, container or vacuum seal bag.
• Blend the oil, soy sauce, Worcestershire, lime juice, pepper, garlic powder, dehydrated onion and paprika in a blender. Pour the marinade over the steak and seal the bag. Let sit in the refrigerator for 4 to 6 hours.
• For the jalapeño avocado aïoli: Remove the seeds from the jalapeño and dice. Remove the pit and skin from the avocado and add to a blender. Add the jalapeño, cilantro, lime juice, salt and pepper to blender. Blend until it has a smooth, thick paint-like texture. If it's too thick, add a little cold water until the texture is thick and a little bit runny, like paint. Transfer to a container, bowl or squeeze bottle.
• For the corn pico de gallo: Grill the corn (or roast over the open flame of a gas stove) until nice and charred.
• Cut the kernels from the cobs into a large bowl. Add the tomatoes, onions, cilantro, lime juice, salt and pepper. Mix well with a spoon or by hand, making sure to not smash the tomatoes.
• For the blue corn tortillas: In a large bowl, add the masa. Pour in the water and stir to combine. Knead the dough with your hands in the bowl until it is smooth and no longer sticky, 1 to 2 minutes. If you have time, cover the dough and let rest up to 30 minutes.
• Pinch off a piece from the dough and form a round ball around the size of a golf ball.
• Cut a resealable plastic bag open along the sides. Open the tortilla press and lay the opened bag on the top and bottom. Coat the plastic slightly with oil if desired to reduce friction. Place the dough ball between the plastic.
• Press down until the dough has spread about 6 inches and reaches the desired thickness.
• Heat a skillet over medium-high heat. Add the freshly pressed tortilla and cook for about 1 minute before flipping and cooking another minute. Stack the tortillas in a clean kitchen towel so they stay warm and steamy. Repeat with the remaining dough.
• For the steak: Take the steak out of the bag and cook on a hot grill or griddle to medium or preferred temperature. Cut into strips.
• For the tacos: Place the warm tortilla(s) on a plate. Add 2 ounces steak to each, followed by the corn pico de gallo, a sprinkling of Cotija and a drizzle of jalapeño-avocado aïoli.
• Serve with Mexican rice and whole or refried beans. Enjoy!

HALIBUT FISH TACOS

Steps:

• Stir lime juice, olive oil, cilantro, jalapeno, chile powder, cumin, salt, and pepper together in a large bowl or resealable zip-top bag. Add halibut and marinate for 20 to 25 minutes. Do not over-marinate, as lime juice will start to 'cook' the fish.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Drain marinade; grill fillets for 5 minutes. Turn and cook until fish flakes easily with a fork, about 2 minutes more.
• Warm tortillas on the grill or stove. Divide halibut among tortillas and top with cabbage, salsa, pepper Jack cheese, and avocado.