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A couple of weeks ago I held a party for my oldest daughter and family who were flying back to their home in Hong Kong. Knowing our family all loves tacos I thought I would go all out and purchase some West Coast Halibut and make Fish Tacos. I came across a number of recipes and decided to combine the best ideas into a brand new recipe. One thing that many of the recipes had in common was to create a Crema to top the fish. Now, many of our family are dairy and gluten intolerant so this recipe is both gluten and dairy free. Feel free to use sour cream instead of the dairy free version if you and your guests have no issues. I really recommend using authentic soft corn tortillas for this recipe instead of the hard crunchy ones.




1/4 cup chopped fresh cilantro

¼ cup olive oil mayonnaise

¼ cup non-dairy sour cream

2 TBSP fresh lime juice

1/4 teaspoon salt

2 garlic cloves, minced finely


2 teaspoon ground cumin

2 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/2 teaspoon ground cayenne pepper

1/8 teaspoon salt

1/8 teaspoon black   pepper

2 pounds halibut fillets

Olive Oil

16(6-inch) corn tortillas

2 cups shredded cabbage


Oven method:Preheat oven to 425°.

Barbeque method: Preheat Barbeque for 5 minutes

Prepare Crema by combining all ingredients in a small bowl  and refrigerate to chill.

For the Taco Fish, combine spices in a small bowl; sprinkle spice mixture evenly over both sides of fish. Option 1:  Place fish on a baking sheet coated with olive oil. Bake at 425° for 10 minutes or until fish flakes easily when tested with a fork.

Option 2: Oil the Barbeque grill and grill for 3 minutes a side. Cut fish into 16 small fillets-one per tortilla.

Heat soft corn tortillas according to package directions. Personally, I like them best heated on a Barbeque for 30 seconds a side. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.


Serve with additional toppings including:

Fresh mango salsa


Pico de gallo

Aditional purple cabbage






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