Halibut is a great fish for people who aren’t fish lovers or picky young eaters. It is fairly mild in flavor and doesn’t have a “fishy” taste and as long as it’s fresh, shouldn’t have a “fishy” smell, even when cooking.
I don’t buy it often since it is more expensive but my father in law gave us some from one of his fishing trips and I wanted to do it justice!
Tacos are a great way to extend a more expensive fish as well. You could marinade the slaw overnight even (I think it’s a little better the next day even!) and the fish could be marinated for a few hours even. So these are really quick to put together just before dinner.
If you don’t have halibut you could use cod or tilapia or even shrimp.
Smoky Halibut Tacos
August 20, 2021
Category
Fish / Seafood
Mexican
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Ingredients
For Halibut:
- 1 pound halibut, cubed
- 1 Tablespoon olive oil
- Zest and juice of 1 lime
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon ancho
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For Slaw:
- 1/2 head cabbage, thinly shredded (Aprox 6 cups)
- 1 red onion, thinly sliced
- 1/4 cup apple cider vinegar
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- 3 green onions, thinly sliced
- 1 bunch cilantro
To Serve:
- Tortillas
- sliced radishes
Instructions
Prepare the slaw:
- Heat the vinegar in the microwave for 1 minute or until hot. Add olive oil and salt.
- Place the cabbage and red onions in a large ziplock bag and add hot vinegar mixture.
- Close bag, squeezing out extra air.
- Refrigerate for at least 2 hours (overnight is even better.) Add green onions and cilantro, mix to combine.
Make the halibut:
- Toss halibut with all ingredients together. Cook in a nonstick pan over medium heat until cooked through. (Halibut can marinate in the fridge for a few hours as well if desired, or cook immediately.)
- Serve in warm tortillas with slaw and radishes.
