Fish Tacos With Kumquat Salsa
Sweet and sour kumquats add a funky note to this salsa that pairs wonderfully with the quick and easy pan-seared halibut. Build into tacos, or make burrito bowls!
Tasty Team
Total Time
30 minutes
30 min
Prep Time
20 minutes
20 min
Cook Time
10 minutes
10 min
Total Time
30 minutes
30 min
Prep Time
20 minutes
20 min
Cook Time
10 minutes
10 min
Ingredients
for 2 servings
Kumquat Salsa
- ½ cup kumquats (75 g), seeded and small diced
- ¼ cup red onion (35 g), small
- 1 serrano chile, seeded and small diced
- ¼ cup fresh cilantro (10 g)
- 1 lime
- kosher salt
Fish Tacos
- 10 oz halibut fillet (295 g), cut into 2 fillets
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon ancho chile powder
- 2 teaspoons grapeseed oil, or other neutral oil
- 1 cup red cabbage (100 g), finely shredded
- 1 lime, juiced
- 6 flour tortillas, lightly charred
- 1 avocado, sliced
- radish, for garnish
- fresh cilantro leaf, for garnish
Nutrition Info
- Calories 785
- Fat 24g
- Carbs 105g
- Fiber 41g
- Sugar 14g
- Protein 41g
Estimated values based on one serving size.
Preparation
- Make the kumquat salsa: In a small bowl, stir together the kumquats, red onion, Fresno chile, cilantro, lime juice, and salt.
- Make the fish tacos: Season the halibut with the salt, ancho chile powder, garlic powder, and cumin.
- Heat the grapeseed oil in a medium cast iron skillet over high heat. Add the halibut and cook, flipping once with a fish spatula, until seared and cooked through on both sides, about 3 minutes per side, depending on the thickness of the fish. Remove the fish from the skillet and flake into large pieces with a fork.
- In a medium bowl, toss the red cabbage with the lime juice and a pinch of salt.
- Assemble the tacos: Add some of the red cabbage to the tortillas, then top with some of the fish, a spoonful of kumquat salsa, a few slices of avocado and radish, and a sprinkle of cilantro.
- Enjoy!
- RECIPE BY: Talia Goldstein
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