Sautéed Halibut Tacos with Black Bean-Corn Salsa and Creamy Chipotle Sauce

Citrusy halibut combines with the tangy flavors of black bean-corn salsa with just the right touch of creamy heat from the tingly chipotle sauce. Serve these vibrant tacos with your favorite toppings and, of course, an ice-cold beer.

          Creamy Chipotle Sauce:

• 2/3 cup mayonnaise

• 1 tablespoon minced chipotle peppers in adobo plus 1 teaspoon sauce from the can

• 1 tablespoon freshly squeezed lime juice

• Kosher salt     

        Black Bean-Corn Salsa:

• 1 cup canned black beans, rinsed and drained

• ½ cup fresh or frozen corn

• ½ cup small diced red bell pepper

• 3 tablespoons finely chopped red onion

• 2 tablespoons extra virgin olive oil

• 2 teaspoons red wine vinegar

• Kosher salt

         Quick Sauté Taco Filling:

• 1 tablespoon extra-virgin olive oil

• 1 pound wild halibut burger meat, gently broken into pieces

• 2 teaspoons lime zest

• 1 teaspoon lime juice

• Kosher salt

         For Serving:

• Lightly charred warm corn or flour tortillas

• Shredded lettuce

• Avocado

• Pico de Gallo

• Coarsely chopped cilantro

• Pickled jalapeno

• Black bean-corn salsa

• Creamy chipotle sauce

• Lime wedges

Combine all the ingredients together in a small bowl and season with salt. Set aside.

Combine all the ingredients in a medium bowl and season with salt. Set aside.

Pat the fish dry with paper towels. In a large nonstick skillet over medium-high heat, heat the oil until shimmering. Add the fish to the skillet and sauté, stirring frequently, until the fish is opaque and cooked through, about 4 minutes. Off the heat, stir in the lime zest, juice, and ½ teaspoon salt.

Fill the charred tortillas with the fish, black bean-corn salsa, and desired toppings. Garnish with creamy chipotle sauce and a squeeze of lime. Enjoy!