Citrusy halibut combines with the tangy flavors of black bean-corn salsa with just the right touch of creamy heat from the tingly chipotle sauce. Serve these vibrant tacos with your favorite toppings and, of course, an ice-cold beer.
Creamy Chipotle Sauce:
2/3 cup mayonnaise
1 tablespoon minced chipotle peppers in adobo plus 1 teaspoon sauce from the can
1 tablespoon freshly squeezed lime juice
Black Bean-Corn Salsa:
1 cup canned black beans, rinsed and drained
½ cup fresh or frozen corn
½ cup small diced red bell pepper
3 tablespoons finely chopped red onion
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
Quick Sauté Taco Filling:
1 tablespoon extra-virgin olive oil
1 pound wild halibut burger meat, gently broken into pieces
2 teaspoons lime zest
1 teaspoon lime juice
Lightly charred warm corn or flour tortillas
Pico de Gallo
Coarsely chopped cilantro
Black bean-corn salsa
Creamy chipotle sauce
MAKE THE CHIPOTLE SAUCE
Combine all the ingredients together in a small bowl and season with salt. Set aside.
MAKE THE BLACK BEAN-CORN SALSA
Combine all the ingredients in a medium bowl and season with salt. Set aside.
MAKE THE QUICK-SAUTÉED TACO FILLING
Pat the fish dry with paper towels. In a large nonstick skillet over medium-high heat, heat the oil until shimmering. Add the fish to the skillet and sauté, stirring frequently, until the fish is opaque and cooked through, about 4 minutes. Off the heat, stir in the lime zest, juice, and ½ teaspoon salt.
Fill the charred tortillas with the fish, black bean-corn salsa, and desired toppings. Garnish with creamy chipotle sauce and a squeeze of lime. Enjoy!