Halibut Tacos

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FAST, fresh, and absolutely fabulous! These pan-fried Halibut Tacos with a zesty cilantro lime coleslaw are always a family favorite!

Course Main Dish

Cuisine Tex Mex

Keyword cilantro lime coleslaw, halibut fish tacos, halibut tacos

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 606kcal

Author Aubrey

Place 1 small head red cabbage in a colander and sprinkle with 1 teaspoon salt. Let it rest for 15 minutes.

I let the cabbage rest while I prepare and cook the fish. Then I make the coleslaw before starting on the tortillas.

In a large mixing bowl, whisk together 3/4 cup plain non-fat Greek yogurt, 1/2 cup mayonnaise, 1 tablespoon honey, 2 teaspoons lime zest, 2 ½ tablespoons lime juice, 2 cloves garlic, and 1/2 teaspoon ground cumin until smooth. Add black pepper to taste.
Shake the cabbage to drain any excess moisture, then transfer it to the bowl of dressing along with 1/2 cup fresh cilantro, 3 green onions, and 1 large jalapeno. Toss to coat. Season with salt and pepper to taste, if needed. Set aside.

In a shallow bowl, combine 1/2 cup all-purpose flour, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon salt. Dredge the pieces cut from 1.5 pounds halibut fillets in the seasoned flour until each one is fully coated. Set aside on a plate.
Add 1/2 cup avocado oil to a large skillet over medium-high heat. Once the oil is hot, cook the fish in batches for 2 minutes per side, using tongs to gently turn the pieces. Transfer the cooked fish to a paper towel-lined plate and continue until all of the halibut has been cooked.
Place a second skillet over medium heat. Once hot, toast each of the 12 corn tortillas for 30 seconds per side. Transfer to a plate and cover with a kitchen towel to keep warm while you toast the remaining tortillas.
To assemble, arrange a heaping spoonful of cole slaw down the center of a tortilla. Top with 3-4 pieces of fish. Garnish with a squeeze of fresh lime juice and chopped cilantro. Serve immediately.

There will be extra cole slaw leftover. You can serve some of it as a side dish with the tacos, or make a half-batch.
If you want to save some cole slaw for later, I recommend storing half the veggies and half the dressing in separate containers. Then mix together when you're ready to eat.