Fish Tacos with Corn-Cilantro Salsa

🧂 Ingredients

• 1 lb halibut cheeks

  or other firm white fish
• 1 tbsp avocado oil

  or other neutral, high-smoke-point oil
• salt
• 8 corn tortillas

  or 16 if you like to double-up
• 2 limes

  cut into wedges
• 1/2 cup roasted corn
• 2 cloves roasted garlic
• 1/2 cup cilantro

  leaves and stems
• 2 tbsp white vinegar
• salt

  to taste
• 1 medium red onion

  thinly sliced
• 1/4 cup apple cider vinegar

  or white wine vinegar
• 1 tsp sugar
• 1/4 tsp salt

Instructions

• 1 (See note below about roasting corn and garlic)
  
  Combine all of the salsa ingredients in a blender, food processor, or large
  mortar and pestle. Blend or pound the ingredients until well-combined. You want
  to stop when the mixture is still just a little bit chunky. Set aside, or
  refrigerate if making the day before.
• 2 Thinly slice the onion. Combine with vinegar, sugar, and salt in a container.
  Shake vigorously, then let stand for at least 10 minutes (longer is better).
  Refrigerate if making the day before.
• 3 Heat a large skillet or cast iron pan on the stove-top over medium-high heat.
  Add the oil and heat until the oil is shimmering and very hot.
• 4 Season the fish all over with salt, then transfer to the hot pan carefully. Sear
  the fish until it's golden brown and releases from the pan fairly easily. Flip
  and sear the other side until the fish is cooked through (generally only a few
  minutes for halibut cheeks, but this can take longer for thicker pieces of
  fish). Remove the fish from the pan and set it aside to rest for a couple of
  minutes before serving.
• 5 Serve fish with warm corn tortillas, salsa, pickled onions, and lime wedges.
  Don't skip out on the lime - it really finishes things off nicely!

Nutrition Info