Once you taste these super quick tacos, they’re sure to become a regular in your recipe rotation. Citrusy halibut combines with the tangy flavors of black bean-corn salsa with just the right touch of creamy heat from the tingly chipotle sauce. Serve these vibrant tacos with your favorite toppings and, of course, an ice-cold beer.
Ingredients
- Creamy Chipotle Sauce:
- 2/3 cup mayonnaise
- 1 tablespoon minced chipotle peppers in adobo plus 1 teaspoon sauce from the can
- 1 tablespoon freshly squeezed lime juice
- Kosher salt
- Black Bean-Corn Salsa:
- 1 cup canned black beans, rinsed and drained
- ½ cup fresh or frozen corn
- ½ cup small diced red bell pepper
- 3 tablespoons finely chopped red onion
- 2 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- Kosher salt
- Quick Sauté Taco Filling:
- 1 tablespoon extra-virgin olive oil
- 1 pound wild halibut burger meat, gently broken into pieces
- 2 teaspoons lime zest
- 1 teaspoon lime juice
- Kosher salt
- For Serving:
- Lightly charred warm corn or flour tortillas
- Shredded lettuce
- Avocado
- Pico de Gallo
- Coarsely chopped cilantro
- Pickled jalapeno
- Black bean-corn salsa
- Creamy chipotle sauce
- Lime wedges
Directions
Make the chipotle sauce
Combine all the ingredients together in a small bowl and season with salt. Set aside.
Make the black bean-corn salsa
Combine all the ingredients in a medium bowl and season with salt. Set aside.
Make the quick-sautéed taco filling
Pat the fish dry with paper towels. In a large nonstick skillet over medium-high heat, heat the oil until shimmering. Add the fish to the skillet and sauté, stirring frequently, until the fish is opaque and cooked through, about 4 minutes. Off the heat, stir in the lime zest, juice, and ½ teaspoon salt.
Serve
Fill the charred tortillas with the fish, black bean-corn salsa, and desired toppings. Garnish with creamy chipotle sauce and a squeeze of lime. Enjoy!
Know Your Cook
Diana Andrews
Diana Andrews is the former Test Kitchen Director at Fine Cooking magazine. She was the head recipe developer and editor for the first six seasons of the Emmy Award-nominated WGBH television show Moveable Feast. She has worked at Dressing Room and Park Avenue Seasonal restaurants and the James Beard Foundation. She currently develops and tests recipes for multiple popular food brands and leading digital food and cooking platforms and teaches virtual and in-person recreational and professional cooking classes.
