Morita Salsa:
• 6 tomatillos, husked
• 6 dried morita chilis
• 2 garlic cloves, peeled
• ½ white onion, chopped into eighths
• Vegetable oil
• Salt, to taste

Mango Salsa:
• 1 ripe mango, finely diced
• Juice of 1 lime
• ½ cup red bell pepper, finely diced
• ¼ cup red onion, finely diced
• ¼ cup chopped parsley or cilantro

Fish + Tacos:
• 1 lb Alaska halibut fillet
• Salt and pepper
• Corn tortillas

Optional: cotija cheese, crema, lime wedges

Step 1: Make the Morita Salsa —
Boil tomatillos until they turn pale green (about 5–7 minutes). Set aside. On a dry skillet, char onion and garlic until soft and blackened in spots.

Lower heat, toast morita chilis until fragrant (don’t burn). Then lightly fry in a bit of oil until softened. Remove stems and seeds carefully.

In a food processor, blend garlic and a pinch of salt. Add onion and 4 morita chilis. Blend in tomatillos one at a time until smooth. Add remaining chilis for more heat, if desired. Set salsa aside.

Step 2: Make the Mango Salsa —
Dice mango, red bell pepper, red onion, and parsley or cilantro. Combine in a bowl. Add fresh squeezed lime juice, mix well, and set aside.

Step 3: Cook the Halibut —
Season fish with salt and pepper. Preheat pan to hot, then add oil (this is important to prevent sticking). Add fish and sear in the hot, lightly oiled skillet for 2–3 minutes per side until golden and cooked through. Let rest, then flake into bite-sized pieces.

Step 4: Assemble the Tacos —
Warm the corn tortillas on a skillet. Layer with halibut, a spoonful of morita salsa, and top with mango salsa.

Optional: finish with cotija, crema, or a squeeze of lime.