One-time shipments of wild Alaska crab available now in the Freezer

Sautéed Halibut Tacos with Black Bean-Corn Salsa and Creamy Chipotle Sauce

Sautéed Halibut Tacos with Black Bean-Corn Salsa and Creamy Chipotle Sauce Recipe
Photo by Diana Andrews

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.

Sautéed Halibut Tacos with Black Bean-Corn Salsa and Creamy Chipotle Sauce | Sitka Salmon Shares

Active time: 15 min
Total time: 20 min
Serves: 4


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!


Tags*

*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

READY TO GET YOUR SHARE?
JOIN NOW
READY TO GET YOUR SHARE?
JOIN NOW