You know why we make fish tacos? Just for the halibut. Yep, I am here all week folks!
But seriously, one of our favorite things about spring is that halibut comes into season. Yes, fish have a seasons too. Halibut season is usually from mid April until the beginning of October. Of course you can always buy frozen halibut, but we love to take advantage of fresh, especially when it comes to these Fish Tacos with Roasted Red Bell Pepper Salsa!
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Tips For Buying Fish:
1. It’s best not to buy fish wrapped in plastic. You should be able to smell the fish you are buying. I always buy mine from a fishmonger I trust. If he is handling it, cutting it etc… he will know if it’s not fresh.
2. Always buy fish the day you plan on making it. That way if something comes up and you don’t get to it, it will still be good a day or two later.
3. When selecting fish always point to the piece you want. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest!
This salsa is quick and easy to make because we use a store bought pico de gallo then add avocado and roasted red bell pepper, creating an amazingly flavorful combination! But we will offer you another time saving option here: you can buy store bought jarred roasted red bell pepper or roast your own. It just depends on how much time you have and how ambitious you are. Both are delicious and healthy, so there is no wrong choice.
How to Roast a Red Bell Pepper:
If you choose to roast the red bell pepper yourself, here is a visual guide. It’s super easy and less expensive than buying peppers in a jar. Instructions are included in the recipe below, cause we are nice like that.
Giving You a Paleo/Whole30 Option!
When I make these tacos my husband loves to use sprouted corn tortillas. I prefer grain free cassava or almond flour tortillas. I find both at Whole Foods Market. You could also serve the fish and salsa over cauliflower rice to keep this recipe Whole 30!
Divvy Up Those Jobs!
This meal is pretty quick to make, especially if you use store bought roasted red bell pepper, but if you split the tasks it’s even faster. One of you make the salsa while the other cooks the fish and tortillas! Bam! You are done in ten minutes!
The Recipe: Fish Tacos with Roasted Red Bell Pepper Salsa!
Fish Tacos with Roasted Red Bell Pepper Salsa!
Yield 2 servings
A delicious meal in minutes!
1 roasted red bell pepper (from a jar or make your own, instructions below)
1 cup store bought pico de gallo, heat of your choice
1 ripe avocado, peeled and diced
1 pound halibut, or your favorite white fish, skinless and cut into 1 inch cubes
olive oil or avocado oil
sea salt, pepper
4-5 tortillas, my husband uses corn, I use grain free tortillas from Whole Foods Market
2 limes, quartered
your favorite hot sauce
If roasting your own red bell pepper:
See photos in blog post above. Turn cooktop burner on medium heat. Place red bell pepper on burner, turning as bell pepper becomes charred. You want the skin of whole bell pepper to be black. When pepper is completely charred remove from heat and place in a small bowl and cover with a saucer, allowing pepper to steam in it's own heat. After ten minutes, remove pepper, hold over sink using fingers to remove, blackened skin, rinsing as needed. Once skin is off, cut pepper in half, remove pith and dice!
Combine, roasted red bell pepper, pico de gallo and avocado in a bowl and stir, season with sea salt and pepper if needed. Set aside
Sprinkle fish with salt and pepper to taste
Heat a large pan on medium heat, add enough oil to cover bottom of pan
When oil is hot add fish to pan and cook for 4 minutes stirring frequently. Halibut cooks really quickly, do not over cook!
Heat another pan for tortillas, cooking tortillas and fish at the same time
Place tortillas on plates, add fish, top with pico de gallo, your favorite hot sauce and drizzle with lime
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