1 pound halibut, cut into bite size pieces
1 tablespoon oil, avocado or regular olive oil
1 tablespoon blackening spice or chili powder*
4 ounces shredded asiago cheese
4 ounces of salad greens, or arugula
8 taco shells, hard or soft
Spread halibut out on a large plate or sheet pan and dust with blackening spice.*
In a 10-12 inch saute pan heat oil on med-high heat just until it starts to smoke.
Add halibut and cook for 1-2 minutes before turning or stirring halibut. You want to get it cooked on all sides but don’t overcook it. After turning the halibut it only takes 2 minutes for it to be cooked.
Add cooked halibut to taco shells and then add cheese. Cook under a broiler for 1 minute if you want the cheese melted. I just let the heat of the halibut warm the cheese.
Add greens and serve with a side of salsa, or pico de gallo.
If you are using frozen halibut it is usually quite wet and needs to be dried on paper towels before dusting with blackening spice.
You can use just about any commercially available blackening spice blend sold in grocery stores. If not available here is a simple recipe to make your own:
1 T salt
1 T chili powder
1 t dried oregano
1 T paprika
1-2 t cayenne pepper
1 T granulated garlic
1 t onion powder
1 t dried thyme
2 t ground black pepper
Mix all ingredients together and you have your very own blackening spice.