{halibut tacos + roast corn salad}

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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!

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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

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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.

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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.

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Top tortillas with halibut + slaw + cotija cheese.

Add a side of roast corn salad + a scoop of pinto beans.

ENJOY!

Have a happy Taco Tuesday!  And remember – text me, message me, call me if you make one of my recipes.  It makes me the happiest girl ever 🙂

xoxo stacyb

2 thoughts on “{halibut tacos + roast corn salad}

  1. Pingback: {march in review} | xoxostacybdotcom

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