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This recipe is quick, easy, and healthy! You can thrift it up by stretching the halibut (or other white fish) across four tortillas if you'd like; just double all the other ingredients. I make this in my trusty toaster oven to save on energy costs, but if making four tortillas, a regular oven is faster.
Place halibut in foil-lined pan and spread with mayonnaise. Bake at 425 degrees F until slightly underdone, about nine minutes per inch thickness of fillet.
Remove cooked halibut from oven and fold foil over to keep warm and to let fish finish cooking.
Put tortillas on a non-stick or lightly greased baking sheet and bake for three minutes or until toasty light brown at the edges. Remove from oven.
Spread tortillas with soft (must be very soft to not wreck tortillas) cream cheese. I usually use my fingers and make a giant mess.
Place all remaining ingredients except halibut, carrot, and sweet chili sauce on tortillas, making sure to space everything out nicely.
Lower oven temperature to 350 degrees F and bake loaded tortillas for five minutes.
Flake the halibut and add to tortilla toppings. Sprinkle on the grated carrots. Drizzle sweet chili sauce over the whole thing. Devour.
|Time:||15 Minutes Preparation Time|
20 Minutes Cooking Time
Source: Me! I invented this!
By Stephanie from Anchorage, Alaska