Ingredients: |
Ingredients: 5 pounds Halibut filets preferably with skin on, cut into 1 1/2 to 2 inch strips
1 can frozen Pineapple concentrate
1 bottle Mexican beer (optional)
1/2 cup Soy sauce
1 White onion peeled, halved and sliced thinly
4 Garlic cloves coarsely minced
2 teaspoons Mexican oregano
2 tablespoons Chili Powder
1 handful Cilantro (from bunch below) rinsed well, coarsely chopped
1 pint Sour cream
2 Limes
1 teaspoon Sugar
1 red or green Cabbage quartered, core removed and very thinly sliced into ribbons
1 bunch Cilantro rinsed well, stems removed and leaves coarsely chopped
2 Avocados, diced
Salsa or hot sauce (mango goes well with this)
2 dozen or more flour Tortillas
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Directions: |
Directions:Start preheating grill to med. temp. Place halibut aside, then in a large bowl mix next eight ingredients well. Add halibut and marinate at least 20 minutes, but not longer than 1 hour. While halibut is marinating, place sour cream in a small bowl and squeeze in lime juice and sugar. Stir to combine, set aside. To grill halibut, wipe grill with an oil saturated paper towel before placing skin side down on grill. Close lid and grill for 7-10 minutes until flesh in middle just becomes opaque. Remove with spatula to platter. if skin sticks, leave it.
Assembly
Heat tortillas in heated cast iron skillet over high heat on both sides until puffy and just starting to get golden spots, remove tortillas to either a clean towel folded in half or make foil packet to keep them warm. Take warm tortillas and place pieces of grilled halibut, cabbage, cilantro, avocados and drizzle the sour cream mixture over all.
Enjoy! |
This recipe for Firehouse Halibut Tacos is from