Halibut Tacos
FAST, fresh, and absolutely fabulous! These pan-fried Halibut Tacos with a zesty cilantro lime coleslaw are always a family favorite!
Servings 6
Calories 598kcal
Ingredients
- 1.5 pounds halibut fillets skin removed and cut into 1-inch pieces
- ½ cup all-purpose flour
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ cup avocado oil or olive oil
- 12 corn tortillas
Coleslaw
- 1 small head red cabbage cored and shredded
- 1 teaspoon salt
- ½ cup fresh cilantro stemmed and chopped
- 3 green onions thinly sliced
- 1 large jalapeno seeded and minced
Coleslaw Dressing
- ¾ cup plain non-fat Greek yogurt or sour cream
- ½ cup mayonnaise
- 1 tabelspoons honey
- 1 large lime zested and juiced
- 2 cloves garlic minced
- ½ teaspoon ground cumin
- black pepper to taste
Instructions
Coleslaw
- Place the cabbage in a colander and sprinkle with1 teaspoon of salt. Let it rest for 15 minutes. Tip: 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 the Greek yogurt, mayo, honey, lime zest, lime juice, garlic, and cumin until smooth. Add pepper to taste.
- Shake the cabbage to drain any excess moisture, then transfer it to the bowl of dressing along with the cilantro, green onions, and jalapeno. Toss to coat. Season with salt and pepper to taste, if needed. Set aside.
Tacos
- In a shallow bowl, combine the flour, cumin, chili powder, and salt. Dredge halibut pieces in the seasoned flour until each one is fully coated. Set aside on a plate.
- Add the 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 the 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.
Notes
- 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.
Nutrition
Serving: 2tacos | Calories: 598kcal | Carbohydrates: 42g | Protein: 30g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 17g | Trans Fat: 0.04g | Cholesterol: 65mg | Sodium: 841mg | Potassium: 929mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1382IU | Vitamin C: 62mg | Calcium: 141mg | Iron: 3mg
