When I came up with this recipe, I had a few different leftover ingredients from various cooking jobs. I started putting ideas together in my head and got to cooking. What came out of the kitchen were these decadent Cilantro Crusted Fish Tacos!
I picked up some Alaskan Halibut on sale at the market but when I made it for my cooking show, I had to use Alaskan Cod. Halibut can be pricey but if you can afford it, use it! It’s a delicious white fish. Known as the “steak” of the ocean. Whatever fish you choose, you’ll want a thick cut of fish for this recipe. The ingredients for these tacos are quite basic and simple but the flavor is amazing! You won’t miss the lack of cheese or sour cream found in most tacos. The fish and prosciutto shine brightly together. If you’re a cilantro hater, just leave it out. The tacos will still be delicious.
- 4 halibut fillets (or Cod)
- 1 pkg prosciutto
- 1 shallot
- 3 garlic cloves
- olive oil
- 1 lime (+ zest)
- corn tortillas
- preheat oven to 350. rinse halibut and pat dry. remove leaves of cilantro from stems and run knife over leaves until you have a finely chopped pile of cilantro. zest the lime.
- lightly cover halibut with olive oil. season with salt and pepper, then pat cilantro onto fish (set aside). heat oven safe skillet over medium high heat and drizzle olive oil.
- thinly slice prosciutto and add to skillet. let brown and crisp and remove from pan. set aside.
- add fish to skillet. cook for about 3-5 minutes. in the meantime thinly slice shallot and garlic.
- gently flip halibut over, turn off heat and add shallots and garlic to skillet. transfer skillet to oven and finish cooking, about 5 minutes.
- run knife through lettuce a few times. heat corn tortillas. remove fish from oven.
Lay lettuce on tortillas. Take pieces of halibut and lay on top of lettuce. Spoon a little sauce from pan over tacos, crumble crispy prosciutto over tacos and garnish with slices of lime.