Halibut Tacos on Purple Corn Tortillas with Beet Greens, Pepitas and Guacamole

Spice-Seared Halibut

Large pieces develop a golden crust without drying out as quickly as small cubes. Mild paprika and cumin complement the fish without overwhelming its sweetness.

Ingredients

• 1½ lb skinless halibut fillet, cut into 8 thick pieces
• 1 tsp sweet paprika
• ½ tsp ground cumin
• ¼ tsp garlic powder
• ¾ tsp fine sea salt
• ¼ tsp freshly ground black pepper
• 2 tbsp ghee

Instructions

1. Pat the halibut thoroughly dry. Combine the paprika, cumin, garlic powder, salt and pepper, then season the fish on all sides just before cooking.
2. Heat a large heavy skillet over medium-high heat. Add the ghee, then the fish in a single layer, working in batches if needed.
3. Sear undisturbed for 3–4 minutes, until the underside is golden and releases readily. Turn gently, lower the heat to medium and cook for another 2–5 minutes, depending on thickness.
4. Check the thickest piece with an instant-read thermometer; cook to 145°F. The flesh should be opaque and separate into moist flakes. Transfer to a warm plate and break into large taco-sized pieces.

Notes

• If the spices darken before the fish is cooked, lower the heat and finish gently. Avoid crowding the skillet, which encourages steaming.

Garlicky Beet Greens with Toasted Pepitas

Cooking the stems before the leaves keeps both tender without overcooking the greens. Lime brightens their earthy flavor, while pepitas add crunch.

Ingredients

• 2 large bunches beet greens, about 1 lb, washed thoroughly
• ¼ cup raw hulled pepitas
• 1 tbsp ghee
• 1 small shallot, finely chopped
• 2 cloves garlic, thinly sliced
• 2 tbsp water, plus more as needed
• 2 tsp fresh lime juice
• ¼ tsp fine sea salt, plus more to taste

Instructions

1. Separate the stems from the leaves. Discard tough stem ends, finely slice the tender stems and roughly chop the leaves.
2. Toast the pepitas in a dry wide skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and beginning to pop. Transfer to a small bowl.
3. Add the ghee to the skillet. Add the shallot and chopped stems and sauté over medium heat for 4–5 minutes, until beginning to soften. Add the garlic and stir for 30 seconds.
4. Add the leaves in handfuls with the salt and water. Cover and cook for 3–5 minutes, tossing once, until the leaves are tender and the stems are no longer fibrous.
5. Uncover and cook off excess moisture. Turn off the heat, add the lime juice and adjust the salt. Scatter the pepitas over the greens immediately before serving.

Notes

• Older beet greens may need a few extra minutes covered and another splash of water.

Simple Lime Guacamole

A mostly smooth avocado mash provides a cool, rich counterpoint to the seared fish. Keeping it simple lets the fresh taco toppings supply the aromatic bite.

Ingredients

• 2 large ripe avocados
• 1½ tbsp fresh lime juice
• ⅓ tsp fine sea salt, plus more to taste

Instructions

1. Scoop the avocado flesh into a bowl. Add the lime juice and salt.
2. Mash with a fork until mostly smooth with a few soft pieces remaining. Taste and adjust the lime and salt.
3. Cover directly against the surface until serving.

Warm Purple Corn Tortillas

Brief dry heating makes corn tortillas pliable and brings out their toasted corn flavor. A towel keeps them soft while the fish finishes.

Ingredients

• 8 6-inch purple corn tortillas, labeled gluten-free

Instructions

1. Heat a dry comal or skillet over medium-high heat.
2. Warm each tortilla for 20–30 seconds per side, until pliable with a few lightly toasted spots. If the tortillas are dry, lightly dampen them with water before heating.
3. Stack immediately inside a clean kitchen towel and keep wrapped until serving.

Cilantro, Onion and Lime Topping

Generous cilantro and finely diced onion add freshness and crunch. Lime brings acidity directly to each bite of fish.

Ingredients

• 1 cup loosely packed cilantro leaves and tender stems, roughly chopped
• ¼ cup finely diced red or white onion
• 2 limes, cut into wedges
• 1 medium ripe tomato, cut into small wedges or chunks, optional

Instructions

1. Combine the cilantro and onion loosely in a small bowl.
2. Keep the lime wedges and optional tomato separate for topping the tacos at the table.

Notes

• Use a good late-season tomato if available; otherwise leave it out.

Overall Timing / Workflow

Preparing the vegetables and cold toppings first leaves the final minutes free for the fish and tortillas, which are best served immediately.

Instructions

1. 0:00 — Wash and cut the beet greens, chop the shallot and garlic, and prepare the cilantro, onion and lime.
2. 0:10 — Toast the pepitas and cook the beet greens. Keep the greens warm, reserving the seeds separately.
3. 0:20 — Mash the guacamole, then dry and season the fish.
4. 0:25 — Sear the halibut. Meanwhile, warm the tortillas in a separate dry skillet and wrap them in a towel.
5. 0:35–0:40 — Finish the greens with lime and pepitas, assemble the tacos and serve.

Plating

Serving the greens and guacamole alongside keeps the tortillas from becoming overloaded or soggy.

Instructions

1. Place two warm tortillas on each plate and divide the halibut among them.
2. Top with cilantro and onion, adding the optional tomato. Serve lime wedges for squeezing over the fish.
3. Add a mound of beet greens alongside, finish with the toasted pepitas and spoon the guacamole onto a separate part of each plate.

Leftover Path

Storing the components separately protects the tortillas and keeps the pepitas crisp. Gentle reheating prevents the lean halibut from drying out.

Instructions

1. Refrigerate the fish, greens and fresh toppings in separate covered containers within 2 hours. Keep the pepitas dry and store the tortillas tightly wrapped.
2. Press food-safe wrap directly onto the guacamole and refrigerate; use within 1 day for best color and flavor.
3. Use the fish within 2 days. Reheat covered in a skillet over low heat with a small splash of water until it reaches 165°F, then serve in freshly warmed tortillas.
4. Reheat the greens separately and add the reserved pepitas only after warming. Use the greens within 3–4 days.