Tacos
2 lb Alaskan Halibut, rinsed
Sea Salt & Fresh Ground Pepper
San Guiliano Olive Oil
Cuisine Perel Tequila Lime Vinegar
Garnishes
Shredded Cabbage
Shredded Cheese
Salsa (see recipe)
Baja Sauce (see recipe below)
Cuisine Perel Tequila Lime Vinegar
24 corn tortillas, warmed up
1. In a shallow baking dish, generously salt and pepper halibut on both
sides. Drizzle with olive oil and vinegar. Allow to marinate in the fridge
for 30 minutes. Do not over marinate or else you’ll have ceviche!
2. Preheat your grill to medium high heat. Add fish and cook for about 4
minutes on each side, or until a fork slides in it with ease. Do not over
cook!
3. Plate fish on a platter and cut into 1 inch thick strips. Serve with
tortillas and garnishes!
Note: Double up on the tortillas, it makes for easier eating!
Baja Sauce
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lime juice
1 teaspoon (packed) finely grated lime peel
Pinch of salt
1. Whisk all ingredients in small bowl.
Note: Can be made 3 days ahead. Cover and refrigerate.
Recipe adapted by, Nicole L. Shillings
Owner, The Healthy Gourmet
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