Halibut Fish Tacos with Cilantro Savoy Slaw

     
    What goes great with halibut? Citrus, cilantro and garlic. This fish taco recipe combines these distinct ingredients to perfect effect. Simultaneously light and hearty, it’s a great seasonal transition dish.
     
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    Ingredients
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    3
    limes
    2
    cloves
    garlic, quartered
    1
    bundle
    cilantro, about 2 cups of leaves and tender stems
    1
    bundle
    scallions, half coarsely chopped and half finely chopped
    1 1/2
    teaspoons
    ground cumin
    *
    Kosher salt to taste
    1/4
    cup
    extra virgin olive oil
    1
    pound
    skinless halibut, cut into 1-inch chunks
    4
    cups
    finely shredded savoy cabbage
    2/3
    cup
    Sour Cream
    8-12
    corn tortillas, warmed
    *
    Prepared salsa verde, for serving
    Directions
    Step 1
    Finely grate the zest of one of the limes and add it to the bowl of a mini food processor. Squeeze in the juice of the lime and add the garlic, cilantro, coarsely chopped scallions, cumin, and 1 teaspoon salt and pulse until roughly chopped. Add 2 tablespoons of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.
    Step 2
    Toss the halibut in a bowl with all but 1 tablespoon of the sauce and let marinate for 10 to 15 minutes while you prepare the cabbage and the sour cream.
    Step 3
    In a large bowl, toss the remaining 1 tablespoon cilantro sauce with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil and 1/2 teaspoon kosher salt. In a small bowl, stir together the sour cream, the juice of the remaining lime and a pinch of salt.
    Step 4
    Heat a large nonstick skillet over medium-high heat. Add half of the remaining 1 tablespoon olive oil. Add about half of the fish, so the pieces are in a single layer, and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes. Transfer the fish to a plate and cook the remaining fish with the remaining oil. Divide the fish among the tortillas and top with cabbage. Serve with the sour cream and salsa verde on the side.

    Nutrition Facts

    Serving Size: 
    2
    Serving Per Recipe: 
    4
    0
    No votes yet
    35 mins
    Prep Time: 
    25 mins
    Cook Time: 
    10 mins
    Enter Quantity
    The base number of servings for this recipe is 4
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