I think by now we all know how much I love a flakey white fish. I use halibut most often because it’s easily available at my local grocery store, AND it’s low fat/very high in protein. That’s what I’m talkin abouttttt.
It’s taco Tuesday, but when you’re cutting carbs it really can put a damper on taco night because you can’t eat taco shells or tortillas. Whomp whomp… OR is it?? In strolls the lettuce wrap. I’m sure you’re thinking “umm, not the same thing Brittany.” I know, and I feel your pain. However, would you rather have an altered taco or no taco at all? I’m hoping it’s the latter! But, if it’s the former, you can still enjoy this fish on Tuesday and every other day of the week because it’s damn delicious with this avocado salsa.
I always start by prepping the “salsa” so that it can chill in the fridge, and the ingredients can start to meld together. Salsa… pico? Call it whatever tickles your fancy 🙂
For the salsa/pico:
- 1 large, ripe avocado
- 1/2 roma tomato or 4-6 cherry tomatoes
- 1/4 c. diced onion
- 1 small jalapeno
- 1 handful cilantro
- juice from 1 lime
- salt & pepper to taste
Dice/chop all of the vegetable ingredients, and toss together in a bowl. Add lime juice, salt & pepper and toss again. Set aside in refrigerator.
Heat 1 tbsp olive oil in a small/medium skillet.Take your thawed halibut filets and pay them dry. Season both sides with salt & pepper. Cook the fish for 3-4 minutes on each side depending on how done you like it.
Either flake the fish apart with a fork, fill your “taco shell” with the fish & top with the salsa (feel free to add whatever other toppings you like!), or you can also just plate the fish & top with the salsa. I like to serve mine with a side of black beans when I do that.
Who else loves taco Tuesday?!