FISH TACOS WITH AVOCADO DRESSING

Fish Tacos with Avocado Dressing image

Categories Salad Sauce Fish Side Marinate Avocado

Yield 4 servings

Number Of Ingredients 17

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Ingredients

9 tablespoons EVOO (extra-virgin olive oil)
1 teaspoon chili powder, 1/3 palmful
Zest and juice of 2 limes
Salt
4 fresh halibut steaks or fillets, 6 to 8 ounces each
1 large yellow onion, chopped
3 large garlic cloves, chopped
1 jalapeño pepper, seeded and chopped
Black pepper
1 10-ounce box frozen corn kernels
1/2 cup chicken stock
1 romaine heart, shredded
1/4 cup fresh cilantro leaves, a generous handful, coarsely chopped
2 ripe Hass avocados
2 tablespoons red wine vinegar (2 splashes-eyeball it)
A couple shakes of hot sauce, to taste (optional)
12 6-inch soft flour tortillas

Steps:

In a shallow dish, combine 2 tablespoons of the EVOO, the chili powder, the juice of 1 lime, and a little salt. Add the halibut and coat with the mixture. Let the fish marinate while you start the corn.
Preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, garlic, jalapeño, and a little salt and pepper. Cook for about 3 minutes, stirring frequently. Add the corn and chicken stock, bring it up to a bubble, then continue to cook for 2 minutes. Put the romaine and cilantro in a salad bowl, transfer the hot corn mixture to the bowl, and mix them together so the heat from the corn wilts the romaine. Wipe the skillet clean and return it to the stovetop over medium-high heat with 2 tablespoons of the EVOO. Once hot, add the halibut to the skillet and cook it on each side for 4 to 5 minutes, or until cooked through. Flake the fish into large chunks with a fork, then add it to the bowl with the corn and romaine.
While the fish is cooking, make the avocado dressing. Cut all around the ripe avocados down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, and then use a spoon to scoop the flesh into the bowl of a food processor. Add the zest of the 2 limes and the remaining juice of 1 lime to the food processor. Add the red wine vinegar and some salt. With the machine running, stream in the remaining 3 tablespoons of EVOO and a couple of shakes of hot sauce. Stop the processor, taste the dressing, and adjust the seasonings with more salt, pepper, and hot sauce to taste.
Wipe out the skillet you cooked the halibut in. Place it over high heat and blister the tortillas in the dry pan for a few seconds on each side. As you remove them from the pan have a clean kitchen towel handy to wrap them in and help keep them warm and soft. You can also simply wrap the tortillas in a barely damp kitchen towel and heat them in the microwave until they are warm and supple.
To assemble, arrange a pile of the halibut-corn-romaine mixture on a warm tortilla, top it with a spoonful of the avocado dressing, wrap, and roll it up. Eat and enjoy.