We love all things La Tortilla Factory, but especially their organic, non-GMO tortillas. This delicious end-of-summer recipe takes the fish taco to new heights with grilled halibut, crema Mexicana and classic cilantro. Our aromatic Bonterra Viognier strikes the perfect balance with this dish. The wine is light and refreshing—so it doesn’t overpower the fish—yet its fragrant aromas play beautifully against the spicy backdrop of this summer fiesta.
Servings: 6
Ingredients
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne
- 1 (1-pound) halibut filet*
- 1 cup shredded green OR red cabbage OR a combination
- 1/2 cup thinly sliced red onion
- Olive oil
- 1 package La Tortilla Factory Organic, Non-GMO White Corn & Wheat Tortillas
- 1/4 cup crema Mexicana (optional)**
- Chopped cilantro, for garnish
- 1 lemon, cut into 6 wedges
Instructions
Preheat grill.
Combine first 4 ingredients; sprinkle over fish. Let stand while grill preheats. Combine cabbage and onion in a medium bowl.
Brush fish with oil. Grill 7-8 minutes on each side or until desired degree of doneness. Warm tortillas on a hot griddle or directly over a gas flame, flipping as they begin to bubble. Transfer tortillas to a work surface.
Break fish into large chunks. Top tortillas evenly with fish and cabbage mixture. Drizzle evenly with crema Mexicana. Garnish with cilantro and serve with lemon wedges.
*Halibut is a lean, firm white fish that holds up well on the grill. If you can’t find halibut, look for mahi-mahi or sea bass.
**Look for crema Mexicana in the refrigerated section at the supermarket. If you can’t find it, substitute sour cream thinned with little water until it’s a drizzling consistency.
If you’re like us, tacos aren’t just for Tuesdays. Check out La Tortilla Factory’s recipes for more delicious meals.
