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Wild Alaska Halibut Tacos by Executive Chef Ben Pollinger

Prep Time: 10 min

Cook Time: 10 min

Serves: 4


1 cup sour cream
Juice of 2 limes
2 plum tomatoes
1/2 small red onion
1 small jalapeño pepper
Salt, to taste
4 Wild Alaska Halibut fillets (6 oz. each)
1 teaspoon extra virgin olive oil
1 Tablespoon chili powder
12 small (4-inch) soft corn tortillas
2 cups shredded lettuce
1/2 cup cilantro leaves


Preheat grill to medium-high.  Combine sour cream with lime juice, reserve.  Dice tomatoes, red onion and jalapeño; combine, season with a little salt, reserve.

Season Alaska Halibut with salt to taste.  Rub with olive oil and dust with chili powder.  Grill halibut about 4 minutes per side, cooking just until fish is opaque throughout.  Remove to a plate. Using a fork, gently break the halibut into long pieces.
Grill tortillas 10 seconds on each side.

To assemble tacos: Lay tortillas on plate. Spread with sour cream, top with lettuce and cilantro leaves.  Divide the halibut among tortillas; top with tomato salsa.


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