LEVELED UP TACOS
by Jawed Halepota
Pair this Leveled Up Fish Taco with your favorite tortillas. I prefer half corn/half flour tortillas.
Coconut Lime Halibut
- Wild Halibut or Tilapia (1lb)
- Lime (1-2)
- Coconut Hot Sauce
- Marinate Halibut with Lime Zest and Coconut Hot Sauce for 30 minutes to an hour.
- Grill or sear marinated Halibut for 6-7 minutes on each side.
- Remove from grill, drizzle Olive oil then squeeze lime on Halibut for brightness.
Bright Slaw
- Napa Cabbage (1/2 head)
- Red Onion (1/2)
- Jalapeno (1)
- Cilantro (3/4 bunch)
- Lime (4)
- Mixing Bowl
- Freezer/Gallon Bag
- Julienne the Cabbage, Red Onion and Cilantro leave then add to the mixing bowl. Reserve a quarter of the cilantro for your yogurt.
- Mince Jalapeño, and add to the mixing bowl. Remove seeds to reduce the heat level.
- Halve limes and squeeze juice into the bowl.
- Massage all ingredients together for two or three minutes then add to Freezer/Gallon bag.
- The close bag and then slightly open the bag. Squeeze out as much air from the bag as possible then close it.
- Let marinate for an hour overnight.
Chili-Agave Yogurt
- Chili Hot Sauce (2-3 Tablespoons)
- Cilantro (1/4 bunch)
- Agave Syrup (Tablespoon)
- Greek Yogurt (6oz.)
- Combine all ingredients in a mixing bowl then let flavors percolate for at least an hour.
