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Recipes Nugget Markets Signature Recipes

Fish Tacos with Avocado & Roasted Poblano Salsa

Prep time
30 minutes PT30M
Cook time
3–5 minutes PT5M
Yield
6–8 tacos
Difficulty
2 out of 5 on the difficulty scale
fish tacos with avocado and roasted poblano salsa Nugget Markets signature recipes

These tantalizing fish tacos can be made with halibut or your favorite mild white fish.

Ingredients

Avocado & Roasted Poblano Salsa:

  • 2 poblano peppers
  • 2 jalapeño peppers
  • ½ bunch cilantro
  • 1 clove garlic
  • 1 lime, juiced
  • 4 tablespoons olive oil
  • 2 Roma tomatoes, seeded and diced
  • ½ avocado, diced
  • ½ yellow onion, diced

Fish Tacos:

  • 4 ounces crème fraîche or sour cream
  • 2 limes, juiced and zested, plus 6–8 lime wedges for garnish
  • 1 jalapeño pepper
  • 1 tablespoon chopped oregano
  • 2 tablespoons olive oil
  • 1 pound halibut, skinned and 1-inch diced
  • 3 cups vegetable oil, for frying
  • 6–8 corn tortillas
  • ½ cup all-purpose flour
  • ½ cup yellow cornmeal
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • Cilantro leaves, for garnish

Preparation

For the salsa, char poblano and jalapeño peppers on a hot grill or over an open flame. When charred on all sides, place in a bowl and cover with plastic film to steam. When peppers have cooled to room temperature, discard stems, scrape off skin with a knife and remove the seeds.

Rough chop peppers and place in a blender with ¼ cup cilantro, garlic, lime juice and olive oil. Puree until smooth. Toss diced tomatoes, avocado and onion with roasted pepper puree, then cover and refrigerate until ready to use. 

For the tacos, mix crème fraîche with the zest and juice of 1 lime and reserve. 

Quarter jalapeño and cut into ¼-inch slices. Remove seeds if desired, then mix with the juice of 1 lime, chopped oregano and olive oil. Add diced halibut, toss to coat and let marinate for 15–20 minutes. 

Fill a sauce pot about 1 inch deep with vegetable oil and heat to 350°F.

Heat corn tortillas in a hot skillet until they start to lightly brown. Stack together and wrap in foil to reserve. 

Mix together flour, cornmeal, cayenne pepper and salt in a work bowl. After halibut has marinated, add fish to the cornmeal mixture and toss well to coat. Shake off any excess coating and carefully place in the hot oil to fry. When one side is golden brown, carefully turn fish over to brown the other side. When done, remove from oil and place on a paper towel to drain.

To assemble tacos, place halibut on the tortilla, top with salsa and drizzle with lime crème fraîche. Serve with lime wedges and garnish with cilantro leaves.