Panko crusted fish tacos, with a Chipotle-Lime Mayo and Chipotle Spiced Corn….sheer yumminess. Best of all was the Wild Alaskan Halibut I received from the Alaska Seafood Marketing Institute.
I’m not sure I could compare the halibut I received to any I have had before. It was a beautiful 2- pound fillet, perfect for making into fish tacos. I have always loved halibut, the texture is just right, and it has a sweet mild flavor, which makes it perfect for a family meal. No complaints of a fishy taste from the munchkins.
Eating seafood from a sustainable source is also something we should all be practicing. Alaskan seafood is some of the most sustainable fish in the world, ensuring continued healthy fish for generations to come.
I sliced my halibut fillet into fairly even pieces, breaded them and pan fried them. This size works perfect in a soft taco shell and these also double as a fish stick if you have little ones who are not fond of tacos.
Dinner comes together so easily when you have amazing food to work with, wouldn’t you agree? Thank you Alaska Seafood for the halibut, it was amazing!
Wild Alaskan Halibut Fish Tacos
- 2 lbs wild Alaskan halibut, sliced into long pieces as shown
- 1 cup all-purpose flour
- 1/4 cup milk
- 2 large eggs
- 1-1/2 cups panko (Japanese breadcrumbs)
- salt and pepper
- 4 tablespoons olive oil, divided
- 1 Tablespoon butter
- 1 cup frozen corn
- 1/8 scant teaspoon ground chipotle chili powder
- 1 head romaine lettuce, chopped
- soft taco size flour tortillas, warmed
Chipotle Lime Mayo
- 1 cup mayonnaise
- 2 chipotle chilis in adobo sauce, diced
- zest of one lime
- juice of one lime
- Combine milk and eggs in a bowl, beating eggs into milk with a whisk. Add flour to another bowl, season with salt and pepper. Place panko in another bowl. First dip halibut pieces into flour to coat. Then dip into egg mixture and finally panko. Repeat with all fish pieces, placing on a tray covered with parchment paper.
- Heat a large nonstick skillet over medium-high heat. Add 2 Tablespoons oil to pan. Add half of fish, cook about 5-6 minutes or until done, turn to brown all sides. Repeat with remaining oil and fish.
- Meanwhile, add butter to a nonstick skillet over medium heat. When melted, add corn and chipotle chili powder. Cook until corn has brown edges, about eight minutes.
- For the mayo combine, mayo, chilis, zest and lime juice in a bowl. Set aside.
- Prepare fish tacos with warmed tortillas, fish, corn, lettuce and chipotle lime mayo.
It’s so easy to eat WAY too many of these…so delish!
Disclosure: Alaska Seafood Marketing Institute provided me with this amazing halibut, however as always, my opinions are my own.