Halibut & Sea Bean-Maitake Mushroom Taco with Jalapeno Slaw
1 head Napa cabbage, thinly sliced
1 jalapeno, thinly sliced
Juice of 1 lime
2 pounds halibut fillet, cut into 1-inch pieces
1/2 pound maitake mushrooms, broken apart
1/4 pound sea beans
2 cloves garlic, sliced
1 tablespoons Wan Ja Shan® organic soy sauce
Kosher salt and freshly ground black pepper
Guacamole for serving
8 corn tortillas for serving
1. In a large bowl, combine cabbage, jalapeno and lime juice. Season with salt to taste.
2. Heat a large skillet over medium-high heat and add enough oil to coat bottom. Add maitake mushrooms and sea beans. Toss and season with salt and pepper. Cook a minute or two then add halibut. Cook, stirring, for 2 to 3 minutes, until halibut is almost cooked through. Add soy sauce, stir and remove from heat.
3. To serve, spread a couple tablespoons of guacamole down center of tortilla then place a helping of slaw and portion of halibut mixture on top. Repeat with remaining tortillas and serve.
Margarita made with Tequila AñejoTequila Añejo is aged for at least one yearin barrels. The aging process darkens the Tequila to an amber color and the flavor becomes smoother, richer and more complex.