Halibut Tacos

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

4

Introduction

Flat breads, such as tortillas, make instant sandwich wraps for a wide variety of foods. If you have a few tasty leftovers in the refrigerator, and can figure how to combine them, a good dinner is at hand. In this recipe, leftover halibut, cut-up potatoes, and soft corn tortillas provide the basis for the meal. Thinly shredded cabbage lends its crunch, and a smoky, spicy chipotle sauce ties everything together. Serve all the components in bowls and let everyone make their own tacos.

Ingredients

	10	Steamed New Potatoes, cut into ½-inch pieces
	16	corn tortillas
	8	oz. cabbage, thinly shredded (about 6 cups)
	3	green onions, including green tops, thinly sliced
	2	tsp. fresh lemon juice
	1	cup Chipotle Sauce
	2	cups ½-inch dice Poached Halibut at room temperature

Steps

1. Preheat the oven to 200°F. Place the tortillas in a covered heatproof container such as a tortilla warmer or a shallow casserole with lid; put the potatoes in a similar container. Warm the tortillas and the potatoes in the oven for 15 minutes before serving.
2. In a medium bowl, toss the cabbage, green onions, and lemon juice together, then put in a serving bowl. Put the Chipotle Sauce in a serving bowl. Place the fish in a serving bowl.
3. Place the tortilla and potato serving containers on the table, along with the halibut, sauce, and cabbage mixture. Each diner takes a tortilla, spreads it with a little sauce down the middle, adds a little potato and a little fish, and garnishes the taco with some cabbage mixture.

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