Halibut Tacos with Chipotle Lime Yogurt are simple to make, but are packed full of flavor – especially when you use fresh fish from Fulton Fish Market. Keep reading for a chance to win one of 3 gift cards so you can taste the difference yourself! This post was sponsored by Fulton Fish Market.
When we went to Providence this summer, I made it a goal to eat at the most hipster restaurants that I could find. It took me about two seconds on Google to find a farm-to-table taco shack. I laughed until my sides hurt and then set my GPS.
Everything looked great, but I ultimately settled on one al pastor taco and one fish taco – which fit it nicely with my secondary goal of eating as much seafood as possible. The tacos were simple, but they were some of the most delicious bites of food I’ve ever eaten. The fish was flaky, the cabbage and radishes were crunchy, and the corn tortillas were perfectly charred.
When I agreed to partner with Fulton Fish Market and found out that they would be sending me some fresh halibut, I couldn’t wait to recreate those tacos at home in my own kitchen.
The Fulton Fish Market is a pretty awesome place. (Shawn got really excited when he found out that I was working with them and said the market was “legit.”) They’ve been a Bronx institution for over 190 years and are the second largest seafood market in the world, bringing in 1-2 million founds of seafood 5 nights a week. I’ve never had the opportunity to shop at the market, but I’ve heard that it’s pretty wild.
The market just opened on online shop at FultonFishMarket.com to bring fresh fish straight to your door. They hand-pack the seafood at the market and ship it fresh – you can really taste the difference. Plus, having it shipped right to me was so convenient. They specialize in fish from US waters, and it’s all guaranteed sustainable. For people who want to join together with friends and neighbors to get weekly deliveries, they also started a fish CSF program, similar to a CSA.
I couldn’t get over how fresh the halibut I used in these tacos was. They tasted even fresher than the ones I had over the summer. I also tried the Faroe Island salmon, which was wonderful. I can’t wait to order some oysters!
Enter the raffle at the end of this post for a chance to win one of three gift cards. The first 100 people to email email@example.com will also receive a code for $25 off plus free shipping.
- 2 cups coleslaw mix
- 1/8 cup fresh cilantro
- 1 Tablespoon apple cider vinegar
- 2 tablespoons olive oil, divided
- 8 corn tortillas
- 1 cup plain yogurt
- 1 lime, juiced
- 1/2 teaspoon chipotle powder
- 1 teaspoon hot Hungarian paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 2 8-ounce halibut filets, or another flaky white fish like snapper
- avocado sliced and diced avocado, for serving
- Add the coleslaw mix, cilantro, and apple cider vinegar to a large mixing bowl. Todd to combine, then set aside.
- Add 1 tablespoon of oil to a large griddle set over high heat. Add 2 or 3 tortillas and cook 10-15 seconds on each side, or until it begins to char. Remove from the pan and wrap in a kitchen towel. Repeat with remaining tortillas.
- In a small dish, combine the yogurt, lime juice, and chipotle powder. Season to taste with salt.
- Season the fish filets with paprika, oregano, and salt. Heat he remaining oil in a large pan set over medium heat. Add the fish and cook 3-4 minutes per side, or until opaque. Remove from the pan and break the fish filets into large flakes.
- Serve the fish in the tortillas. Top with the coleslaw mix, radishes, avocados, and yogurt.
Nutrition InformationServing Size 2
Amount Per Serving Calories 674Total Fat 21gCarbohydrates 119gProtein 24g
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