2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
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     Vegetables
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    (by the sheet)
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Grilled Halibut Tacos with Avocado Cream and Queso Fresco
 
  • We used halibut for these tacos but almost any firm fish can be substituted.
  • Our pico de gallo recipe goes well with tacos too.
Ingredients
  • 2 pounds halibut fillets, skinned and sliced into 1/2 inch strips

Marinade

  • 1/2 cup extra virgin olive oil
  • 2 tablespoond fresh garlic, finely chopped
  • 1 tablespoon fresh lime zest
  • 3 teaspoons cumin
  • 2 teaspoons oregano
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper

Avocado cream

  • 2 large Haas avocados, slightly firm
  • 1/2 cup sour cream
  • 1 tablespoon fresh lime juice
  • 1 tablespoon kosher salt
  • 2 teaspoons fresh garlic, chopped
  • 1 cup queso fresco, crumbled
Directions

Avocado cream

  • Combine all ingredients in food processor or blender until creamy.

Marinade

  • Combine all marinade ingredients. Coat halibut strips well. Marinate for 30 to 45 minutes at room temperature.
  • On a hot grill, preheat perforated grill pan. Grill fish about 5 minutes, turning frequently.
  • Place fish in taco shells, top with avocado cream and cheese.
  • Makes about 8 to 10 tacos. Enjoy!
Dirk's Fish and Gourmet Shop © 2009