Combine first 5 ingredients in a large zip-top plastic bag. Add halibut to bag; seal and marinate in refrigerator 30 minutes, turning occasionally. Remove halibut from bag; discard marinade. Pat halibut dry; sprinkle with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add halibut; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Break fish into chunks.
Combine mayonnaise, cilantro, juice, and chipotle.
Warm tortillas according to package directions. Divide fish evenly among tortillas; top each tortilla with 1/4 cup arugula and about 2 teaspoons mayonnaise mixture. Fold in half.
I have made this three or four times. Everyone from young to old has loved it. Pan friying the fish is something I appreciate...rather than a deep fried fish common in restaurant bought fish tacos. I have used several different white fish species and all have been terrific. I'm allergic to cabbage so I loved the arugula. I agree with marinating the fish longer than the 30 minutes. We used the tequila to make margaritas! Oh, and I use small flour tortillas rathe than corn. The lime chipotle mayo is great...I keep the adobo chilies on the side to allow for individual preferences. Honestly my whole family recommends this highly!
I have made this recipe several times & it is always a winner! The Chipotle mayo is so good - I de-seed the peppers before chopping or it is REALLY spicy. The marinade is easy to make & leave your fish longer for more flavor. I use tilapia since it is cheaper & still delicious. The arugula adds a lot of flavor also. We add avocado & some cheese & is so yummy!
Fairly simple to make and lots of flavor. I would definitely marinate the fish...I actually left it longer than required 30-min...the flavors really come thru. I played with the mayo mixture a bit...dislike cilantro, so I used parsley...great taste, but very spicy. I loved the use of arugula instead of cabbage...adds a twist to fish tacos. I would make this again.
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