My love for Mexico, it’s food and culture runs deep. We’ve been living in the United States for 17 years, and during that time, we’ve been lucky enough to visit the Riviera Maya 15 times. It’s a three hour flight from DC and we’re on the beach by lunchtime. Feet in the sand, head in the clouds, enjoying our favorite Fish Tacos. This recipe is very much inspired by those delicious moments, simple and regenerative to the body and soul.

What I love about this recipe is that the Fish is broiled in the oven, but maintains that ‘fuego’ flavor. A weeknight journey if you will, ready in 30 but can, if only for a moment, transport you. A perfectly balanced plate with protein, healthy fats and colorful mix of antioxidants and micro and macronutrients. I always try to pair Cilantro with Fish as the Cilantro binds to heavy metals, like mercury, in our bodies to help us eliminate them.

Mexico has recently, and historically been under immense pressure from the US and our counterparts to switch to genetically modified corn. The country has been in a decades-long fight to protect it’s many varieties of native corn against the global agro-industry’s push toward GMO’s. Corn is a staple of the Mexican diet and an integral part of its heritage, culture, and traditions. UNESCO put corn on its Intangible Heritage of Humanity list for its role in Mexican culture and gastronomy. In 2020, Mexican President Andrés Manuel López Obrador signed a decree to ban glyphosate and all genetically modified corn.

You’ll need a broiler pan for this dish. “Broiling” is a North American term, not really used or understood elsewhere in the world. It means cooking something directly under a very high heat source, in this case, in your oven. In the UK and else where this is referred to as “Grilling”.

I use Vista Hermosa Flour Tortillas, which contain only Organic Wheat Flour, Organic Cassava, Avocado Oil, Salt and Water.

Organic Ingredients: for 8 tacos give or take

• 8 Flour Tortillas

• 1.5 Cups Cilantro, leaves only, finely chopped

Broiled Halibut

• 1 Lb. Halibut Fillet, or a similar white flaky fish

• 1 Tbsp. Extra Virgin Olive Oil

• 1/2 Tsp. Celtic Sea Salt

• 1/4 Tsp. Cracked Black Pepper

• 1/2 Lime

• 1/4 Cup Cilantro, leaves only, finely chopped

“Pickled” Cabbage

• 1/4 Head Purple Cabbage. Green Cabbage is also great, or a mix of the two

• 1 Lime

• 1 Tsp. Agave

• 1 Tsp. Celtic Sea Salt

Chipotle Mayonnaise

• 1 Cup Mayonnaise (I use Primal Kitchen Mayo which is made with Avocado Oil)

• 1 Tsp. homemade Chili Sauce you can use store bought sauce, anything with Jalapenos/Habaneros would go well here

Grilled Avocado

• 1/2 an Avocado per person

• Extra Virgin Olive Oil

• Celtic Sea Salt, to taste

• Cracked Black Pepper, to taste

• Lime, to taste

Method

In advance - the morning of, or the night before, make Pickled Cabbage by slicing your Cabbage as thin as you can, discarding core. Place in a Tupperware and squeeze Lime Juice. Add Agave and Sea Salt and mix well by sealing your Tupperware and shaking well. Marinate for a few hours at least.

Pre-heat your Broiler/Grill in oven on high heat for 10 minutes.

Cut Halibut lengthwise into 3 long pieces. Season well with Olive Oil, Salt & Pepper to taste. Place onto a broiler pan sideways - so the skin is neither on top nor below (see pics). Place your broiler pan and fish on the very top rack of your oven, or about 6 inches away from the heat source. Broil on high heat until it starts to brown in places. Flip over carefully, using a large flat spatula, and broil the other side. With my oven this takes about 5 minutes on the first side and 4 on the second side. Remove from oven and season with the juice of half a Lime and sprinkle with Cilantro. Remove Skin, I give to my dogs, you can eat or discard.

To make Chipotle Mayonnaise mix your Mayo and Chili Sauce well.

Heat Tortillas stove top in a pan on high heat for about 1 minute per side until they start to brown and rise.

Plate toasted Tortilla, top with Chipotle Mayonnaise, flake your Halibut onto your Sauce, top with Picked Cabbage and Cilantro and little more Sauce and serve.

Served with a grilled Avocado which is achieved stove-top by heating a grill pan with a tiny bit of Olive Oil to high heat, and placing a well seasoned Avocado Half (skin on, seasoned with Salt + Pepper) flesh side down for 1-2 minutes until nicely charred. Finish with a squeeze of fresh Lime.