Fish Tacos With Herb Salad and Quick Pickled Onions
Ingredients
- 2 medium plum tomatoes (about 8 oz.), halved
- 1 medium white onion, cut into 4 wedges
- 2 garlic cloves, unpeeled
- 1½ cups lightly packed coarsely chopped cilantro leaves and tender stems, divided
- ¼ cup plus 3 Tbsp. fresh lime juice, divided
- 2 Tbsp. plus 2 tsp. SAVEUR x Burlap & Barrel Ceviche Spice Blend, divided
- 2 avocados, divided
- Kosher salt
- 3 Tbsp. white vinegar
- 1 tsp. sugar
- 1 small red onion, thinly sliced
- ¼ cup plus 1 Tbsp. olive oil, divided
- 1 lb. skinless halibut fillet, cut into 1-in. cubes, divided
- 6 corn tortillas
- 1¼ cups mixed leaves of soft herbs, such as parsley, dill, or mint
- Lime wedges, for serving
Instructions
Fish Tacos With Herb Salad and Quick-Pickled Onions serves 6 original recipe by Saveur.
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