Halibut Tacos with Cilantro Lime Slaw and Tomatillo Avocado Salsa
If I have cooked dinner for you, chances are you have had some variation of this meal. Its like street tacos at home. And if you want to go onto your curb and eat it, stand by a large cooking van or sell it to your neighbors to authenticate the experience... Be my guest! There are so many variations of this delicious fresh soft taco that I can't even begin to compute. It reminds me of 7th grade when you're doing those math problems... Factorials? There is fish, steak, shrimp, chicken and pork, so 5 meats. Then we have feta, cojita or shredded cheese, so 3 cheeses. Corn or flour tortillas, 2 wraps. And then finally chipotle sour cream, roasted poblano crema or tomatillo avocado salsa, 3 toppings. So 5x3x2x3=90 combinations and were not even talking about adding cilantro or lime zest. Mango pineapple salsa... It keeps going! But for the purpose of tonight, were combining halibut (but you could use any flakey white fish), cilantro lime slaw, tomatillo avocado salsa, and cojita cheese. And in the words of my husband "Oh these flavors go really well together." I occasionally feel the need to remind him that I may have had five unsuccessful dishes in 7+ years of marriage. Serves 10-12 Tacos (2-3 tacos per serving... Assuming you're using small corn tortillas)
Ingredients:
For the Cilantro Lime Slaw: 1 head of cabbage 1 bushel cilantro 2 large (or 3 small) limes 1/2 cup of diced pickled jalapeños 2 tbsp mayo 1 tbsp garlic powder 1/2 tbsp onion powder 1/2 tsp salt 1/2 tsp pepper
Other Ingredients: 1 1/2- 2 lbs of halibut salt and pepper to taste olive oil for cooking 10-12 corn tortillas wheel of cojita extra limes and/or cilantro Creamy Avocado Tomatillo Salsa
Instructions: 1. Begin cutting up the cabbage. Cut the top and sides off, leaving the thick core out. Then slice the outer cabbage into thin slaw like pieces. Pick out any large thick pieces that are hanging out. When you're done cutting the cabbage, it should be roughly 7 cups of loosely packed slaw pieces.
2. Coarsely cut up the head of cilantro and add it to the mixing bowl with the cabbage. 3. Juice your limes, add the diced jalapeños (you can do up to a 3/4 cup if you want it spicier) and all of the other slaw ingredients; the mayo, salt, pepper, onion powder and garlic powder.
4. Mix this thoroughly and set aside. 5. If you haven't already prepared the Creamy Avocado Tomatillo Salsa (link above, as well as here) please do so. It makes a good amount of salsa, so halve the recipe if your only intention is to use it for tonight's dinner. 6. Salt and pepper you halibut after you have cut it into taco size strips. Cook in a pan on medium heat until the fish begins to flake. For me, this was about 4 minutes per side. 7. Plate the taco by beginning with the slaw, adding your fish, the salsa and then the crumbled cojita. Add extra lime juice or cilantro if you would like. Enjoy!
