Last week Mr. T. grilled the most wonderful halibut fillet. It was so flavorful, moist and flaked beautifully. Since there are only the two of us, I had leftovers. As I thought about how I could use the pieces that were left, I remembered our favorite Smoked Albacore Tacos that we get when we go to the coast. We never miss a trip to Ruddell's Smokehouse in Cayucos for lunch..I am always saying that I should make them when we get home, yet I never seem to get to it. With that gorgeous halibut, the tacos beckoned!
The Smokehouse tacos are different from most fish tacos in that they are topped with a mini lettuce salad...with tomato, celery, apple, and a little drizzle of sauce that has a hint of cumin...I think I nailed it! There were smiles around the table....We had seconds.
Mesquite Grilled Halibut Tacos
1 pound smoked or grilled fish, shredded or cut into small one inch pieces
1 package flour tortillas
Shredded leaf lettuce
1 tomato, chopped, small (I quartered some cherry tomatoes.)
1 celery rib, chopped small
1 apple, cored and chopped small
1/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 Tbsp finely chopped cilantro
1 tsp cumin
1 tsp chili powder
1/8 tsp (pinch) chipotle chili powder
Juice of one half lime
Salt to taste
Combine the yogurt, mayonnaise, cilantro, lime juice, and seasonings in a small bowl. Taste and adjust seasonings as preferred. Chill.
Wrap the tortillas in foil and warm in a 200° F. oven.
Shred or cut the smoked fish.
Fill the taco shells in halves. On one side place the shredded fish. On the other side place the lettuce, tomato, celery and apple. Drizzle the lettuce mixture with the sauce.
Any smoked or grilled fish should work fine. We love the smoked albacore and the grilled halibut. This was a great way to use up the leftovers!
(The Smokehouse does have a recipe on their web page but it is not the one that we order...)
Here is the original....