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!
for 2 servings
- 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
- 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
- Calories 785
- Fat 24g
- Carbs 105g
- Fiber 41g
- Sugar 14g
- Protein 41g
Estimated values based on one serving size.
- 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.
- RECIPE BY: Talia Goldstein
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