Toasty Halibut Tortillas Recipe

Name: Toasty Halibut Tortillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons mayonnaise; 12 lb halibut fillet (boneless and skinless); 2 whole wheat tortillas (10 inch); ⅔ cup broccoli (I'm lazy and just thaw some of the frozen stuff); 1 garlic clove, peeled and minced; 1 inch fresh ginger, peeled and minced; 2 green onions; 2 tablespoons soft cream cheese; 4 tablespoons parmesan cheese; lemon pepper or penzeys pizza seasoning; 4 -6 tablespoons sweet chili sauce (I use Mae Ploy)

Servings: persons

2 tablespoons mayonnaise
12 lb halibut fillet (boneless and skinless)
2 whole wheat tortillas (10 inch)
⅔ cup broccoli (I'm lazy and just thaw some of the frozen stuff)
1 garlic clove, peeled and minced
1 inch fresh ginger, peeled and minced
2 green onions
2 tablespoons soft cream cheese
4 tablespoons parmesan cheese
lemon pepper or penzeys pizza seasoning
4 -6 tablespoons sweet chili sauce (I use Mae Ploy)

1
Place halibut in foil-lined pan and spread with mayonnaise.
2
Bake at 425 F until slightly underdone, about nine minutes per inch thickness of fillet.
3
Remove cooked halibut from oven and fold foil over to keep warm and to let fish finish cooking.
4
Put tortillas on a non-stick or lightly greased baking sheet and bake for three minutes or until toasty light brown at the edges.
5
Remove from oven.
6
Spread tortillas with soft (must be very soft to not wreck tortillas) cream cheese.
7
I usually use my fingers and make a giant mess.
8
Place all remaining ingredients EXCEPT halibut and sweet chili sauce on tortillas, making sure to space everything out nicely.
9
Lower oven temperature to 350 F and bake loaded tortillas for five minutes.
10
Flake the halibut and add to tortilla toppings.
11
Drizzle sweet chili sauce over the whole thing.
12
Devour.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons mayonnaise, 12 lb halibut fillet (boneless and skinless), 2 whole wheat tortillas (10 inch), ⅔ cup broccoli (I'm lazy and just thaw some of the frozen stuff), and more.

Yes, Toasty Halibut Tortillas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Toasty Halibut Tortillas

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