Blackened Halibut Tacos

Suggested Wine Pairing: Rosato Di Primitivo


  • 1 Tbsp light brown sugar
  • 1 Tbsp paprika
  • 1/2 tsp cayenne
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 1/2 lbs fresh halibut
  • extra virgin olive oil
  • 8oz cream cheese
  • 8 corn or flour tortillas
  • 3 limes
  • 2 mangoes, sliced
  • 1 avocado, diced
  • 1 ear of corn
  • 1 Fresno chile (or jalapeƱo), diced
  • 1/4 cup cilantro, chopped
  • 1/4 cup basil, chopped
  • 1/4 cup cotija cheese, crumbled


Make the salsa:

Toss together; diced mangos, diced avocado, corn (cut raw off of the cob), diced chile, chopped cilantro and chopped basil. Top with juice from one lime and stir in crumbled cotija cheese. Set aside in the fridge.

Make tacos:

Preheat oven to 400 degrees and warm cast iron skillet to medium heat.

In a small bowl, combine the brown sugar, paprika, cayenne, garlic powder, thyme, salt and pepper. Set aside 1 tablespoon of mixture. Season the fish with the remaining mixture and rub with olive oil to coat.

In cast iron skillet, sear fish on one side for about 4 minutes, flip and then place in oven for 10 minutes until fish is cooked through and becomes flaky.

Mix leftover spice mixture into room temperature cream cheese.

To assemble tacos, spread cream cheese on warmed tortillas, add flaked fish and top with salsa. Garnish with fresh lime wedges.