{halibut tacos + roast corn salad}

Today kicks off day #1 of the Trader Joe’s recipe round-up! And it only makes sense that we start with tacos! Not just any plain ol tacos.

Halibut Tacos!

With a roasted corn salad on the side.

And how about a can of pinto beans? That’s Bay’s fave. With a touch of cotija cheese over the top! Yummm!

Halibut is hands down (or should I say hands up in the air waving like I just don’t care) my favorite fish. And I NEVER buy it. It is a little pricey, but 100 worth it. I vow to make halibut appear on my dinner rotation more!

You know what would go good with these halibut tacos? One of my Skinny, Skinny Margs from {friday 5}. Make dos to be safe and make some tacos tonight!

Real quick –

Asking for prayers!

I’m currently at Alliance Redwoods with Bay’s 6th grade class for their week long trip. Me + 7 tweens in a cabin. No wine. No wifi. No nothing. Pray. Pray hard, K!

Ok, and now back to our regularly scheduled taco talk……

Trader Joe’s products used to create this meal:

Shaved brussels sprouts
Green goddess salad dressing
Pico de gallo
Corn + wheat tortillas
Chile lime seasoning

Here’s what you’ll need:

Halibut Tacos//

1/2 lb halibut (it’s expensive, but totally worth it)
6 Trader Joe’s corn & white tortillas
Trader Joe’s chile lime seasoning
1 teaspoon olive oil
1/2 lime, juiced
2 cup shaved brussels sprouts (save the remainder for another recipe this week)
2 tablespoons Trader Joe’s avocado greed goddess dressing
1/2 cup cotija cheese, crumbled

Corn Salad //

2 can corn, drained
1 cup Trader Joe’s pico de gallo
1/2 cup olive oil
2 tablespoons cilantro, chopped
1 1/2 teaspoons Trader Joe’s chile lime seasoining
1 avocado, cubed
1/2 cup cotija cheese, crumbled

Here’s what you’ll do:

Prepare corn salad first:

Preheat oven to 425 degrees. On a lined baking sheet, add corn + chile lime seasoning. Roast for 25 minutes. Remove + allow to cool.

In a bowl, combine roasted corn and all corn salad ingredient. Set in the fridge till ready for dinner.

Prepare Halibut tacos:

In a small bowl mix shaved brussles sprouts + avocado green goddess dressing. Place in the fridge until ready to assemble tacos.

Preheat oven to 375 degrees. In an 8 x 8 lined baking dish, add halibut. Brush with 1 teaspoon olive oil. Sprinkle with chile lime seasoning + fresh lime juice.

Bake uncovered for 12 minutes.

Line a baking sheet with foil and place tortillas lightly sprayed with cooking spray. Add to the top rack of the oven while halibut bakes.

When fish is done, use a fork to gently shred into pieces.