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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
Fish Tacos With Kumquat Salsa
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 786
  • Fat 24g
  • Carbs 105g
  • Fiber 16g
  • Sugar 14g
  • Protein 41g

Estimated values based on one serving size.

Preparation

  1. Make the kumquat salsa: In a small bowl, stir together the kumquats, red onion, Fresno chile, cilantro, lime juice, and salt.
  2. Make the fish tacos: Season the halibut with the salt, ancho chile powder, garlic powder, and cumin.
  3. 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.
  4. In a medium bowl, toss the red cabbage with the lime juice and a pinch of salt.
  5. 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.
  6. Enjoy!
  7. RECIPE BY: Talia Goldstein

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 786
  • Fat 24g
  • Carbs 105g
  • Fiber 16g
  • Sugar 14g
  • Protein 41g

Estimated values based on one serving size.

Preparation

  1. Make the kumquat salsa: In a small bowl, stir together the kumquats, red onion, Fresno chile, cilantro, lime juice, and salt.
  2. Make the fish tacos: Season the halibut with the salt, ancho chile powder, garlic powder, and cumin.
  3. 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.
  4. In a medium bowl, toss the red cabbage with the lime juice and a pinch of salt.
  5. 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.
  6. Enjoy!
  7. RECIPE BY: Talia Goldstein

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