Name: Surf & Surf Halibut and Spot Prawn Fish Taco Flights
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8
Ingredients: Wild Alaska Spot Prawns; 2x 8oz Wild Pacific Cod; Olive oil; 1 tsp paprika; 1 tsp chili powder; ½ tsp garlic powder; salt and pepper; juice of 1 lime; 1 red bell pepper and 1 orange bell pepper, sliced; 1 yellow onion, sliced; Olive oil; Corn tortillas; Pico de gallo; 2 avocados; 1 lime; Salt &amp; pepper; Cilantro, diced; Sriracha mayo; Red salsa

Surf & Surf Halibut and Spot Prawn Fish Taco Flights

Rated 5.0 stars by 1 users

Servings

6-8

Prep Time

15 minutes

Cook Time

15 minutes

When you can’t decide between halibut and prawns, why not make both? Our Surf & Surf Fish Taco Flights feature tender halibut and juicy spot prawns, grilled with a hint of lime and garlic. Nestled in warm corn tortillas, they’re topped with salsa, homemade guacamole, and a drizzle of sriracha ranch for a perfect bite every time.

Author:

Declan Chapin

Image of Surf & Surf Halibut and Spot Prawn Fish Taco Flights

Ingredients

Prawns and Halibut:

Wild Alaska Spot Prawns
2x 8oz Wild Pacific Cod
Olive oil
1 tsp paprika
1 tsp chili powder
½ tsp garlic powder
salt and pepper
juice of 1 lime

Tacos:

1 red bell pepper and 1 orange bell pepper, sliced
1 yellow onion, sliced
Olive oil
Corn tortillas
Pico de gallo
2 avocados
1 lime
Salt & pepper
Cilantro, diced
Sriracha mayo
Red salsa

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Directions

Thaw prawns and halibut. Peel spot prawns. Add to a bowl.
In a skillet over medium high heat, add 1 tbsp of olive oil and the sliced bell pepper and onions. Cook over low heat until soft. Season with salt and pepper.
In a small bowl, mix the taco spices until well combined.
Toss the spot prawns in olive oil and mix in ¾ of the taco seasoning. Save the rest for the halibut.
Add a drizzle of olive oil on each fillet of halibut and rub the taco seasoning until evenly covered.
In a skillet over medium-high heat or on the grill, cook the spot prawns for 2 minutes per side and the halibut for 4 minutes per side or until it flakes apart.
While the fish cooks, prepare the guacamole by adding avocado, the juice of 1 lime, 1 tsp diced cilantro, salt, and pepper to a bowl. Mash until well combined.
When the fish and prawns are done, season with the juice of 1 lime.
To assemble the tacos, add fish or prawns to a corn tortilla. Top with sautéed peppers and onions, guacamole, salsa, and pico de gallo. Drizzle sriracha ranch over.
Serve and enjoy!