You’ll want to skip your next trip to your local taco truck. This yummy fish taco recipe comes fully loaded with crispy, rice paper-wrapped halibut bundles, tender crab meat and a bright, citrusy lemon mayo.
Product photo and recipe courtesy of Alaska Seafood Marketing Institute.
- 1/2 pound Alaska Halibut
- Salt and pepper, to taste
- 1/4 cup olive oil, divided
- 3 Meyer lemons, divided
- 1 Alaska King Crab leg
- 1 medium fennel bulb
- 1 tsp. toasted fennel seeds
- 1 medium leek, chopped
- 1/2 cup mayonnaise
- 1 garlic clove, minced
- 4 rice paper rounds (spring roll wrappers)
- 2 tsp. Dijon mustard
- 1/2 cup canola oil
- 4 white corn tortillas
- 1 tbsp. fresh dill, chopped
- Slice Alaska Halibut into 4 long thin strips. Season with salt and pepper; drizzle with olive oil and Meyer lemon juice. Set aside, letting fish come to room temperature.
- Use kitchen shears to cut the Alaska King crab shell open and remove crabmeat. Chop or shred meat, if desired. Keep crabmeat cool until ready to assemble the tacos.
- Shave fennel bulb into very thin slices. Toss with a very small amount of olive oil (to moisten) and lemon juice. Add toasted fennel seeds; season with salt.
- Sauté leek in olive oil until tender; season with salt and pepper, to taste.
- Make 8 thin lemon wheels; remove seeds. Grill lemon wheels until lightly charred on both sides.
- Make a sauce by mixing mayonnaise with garlic, 2 tsp. lemon juice, and the zest from one lemon; set aside.
- Soak a rice paper (spring roll wrapper) in warm water for about 10 to 15 seconds, until soft. Place rice paper on a clean, damp dish towel. Shake any excess moisture from one halibut strip and place it on the rice paper. Spread fish with 1/2 tsp. Dijon mustard and top with sautéed leeks. Fold the short ends of the rice paper over the fish, then roll into a bundle. Repeat to make 4 fish bundles.
- Fry fish bundles in canola oil over medium-high heat until golden brown, about 3 to 4 minutes per side. Remove to a paper towel, season with salt while hot.
- To assemble tacos: Heat tortillas on a grill or comal until hot, about 60 seconds. Place shaved fennel and two lemon wheels on each tortilla, top with a fish bundle and crabmeat. Dollop with lemon-mayonnaise sauce and finish with a sprinkle of fresh dill.
- Serve the extra sauce on the side.
Did you know?
Experts all agree—the perfect temperature for deep-frying fish is 375 degrees. We recommend using a deep-fry thermometer to make sure your oil reaches the right temperature.
Recipe by Lori Lynn Stokoe, San Pedro, CA