Halibut Cheeks + Mexican flavors = a truly awesome Worldly Eats recipe that has been constructed from several different trips.
Growing up in northern Canada, tacos were nothing to rave about. They consisted of salty ground beef, sour cream, and canned salsa served in hard shell tortillas that always shredded the inside of my mouth. This is all I knew of tacos so understandably they were never high on my favorite food list. This was of course until I went to Mexico for the first time. There I was introduced to flavorful fillings, colorful toppings, and soft corn tortillas – all of this for a peso or two. My mind was blown, and my mouth was uncut.
Fast forward a decade or so to the first time I had fish tacos. I was driving down the California coast and stopped in at Laguna Beach for some eats. I was guided to a little shack that specialized in fresh fish tacos. Mahi-mahi with some fresh slaw and spicy aioli sauce. Mind blown part two.
I love me some fish tacos.
Since then we have tried many recipes at home. From grilling tuna to frying cod to this recipe which is by far the quickest and most flavorful. It contains halibut cheeks – something I first had in Newfoundland – which aren’t exactly cheeks. They are the flesh from the head of the fish and resemble scallops in taste and texture. They are unique and like scallops, are very exquisite in taste. If halibut cheeks aren’t for you or aren’t available at your market, no worries, you can substitute with basa or tilapia – Cook time will vary though.
Before you Start:
Prep time: 5 min
Serves: makes 10-12 tacos
Spices and other 1 teaspoon garlic powder 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/2 teaspoon cayenne pepper Course Salt and pepper to taste 2 tablespoons vegetable oil Veggies 1 Lime Cilantro for garnish Salsa and Guacamole for topping - CLICK FOR RECIPE Carbs Fresh Corn Tortillas - CLICK FOR RECIPE
1. Set oven to broil.
2. Pat the Halibut cheeks dry and then toss into medium mixing bowl.
3. Add oil to bowl and toss to mix. Add spices and mix to coat evenly.
4. Place fish on foil lined baking sheet and put in oven. Cook for 8-10 minutes flipping half way.
Note: It is easy to overcook halibut cheeks. Keep an eye on them. They will turn opaque in color and will be firm but not hard once cooked.
5. Remove form oven and squeeze juice from half a lime over fish.
6. Serve on fresh corn tortillas and top with homemade pico de gallo and guacamole. Garnish with cilantro and lime wedge.