Halibut Fish Tacos with Cilantro Savoy Slaw

We love the balance of flavours and textures in this recipe from The Food Network Kitchen. Fish fillets cook really quickly, making them a perfect weeknight protein option. Pan-frying the fish rather than deep frying also makes this a much healthier version compared to traditional restaurant fish tacos. You'll need a mini food processor to make the delicious cilantro sauce, but otherwise, only one pan is needed for cooking. 

 

Our dietitians swapped plain yogurt for sour cream for an added nutritional boost, and we promise you won't notice the difference! We also used a pre-cut slaw mixture to save time and frozen fish fillets for convenience. 

To make this halibut taco recipe, you'll start by blending the first 6-ingredients in a food processor. You'll add about 1 tbsp of the sauce to the halibut and let marinate for about 15 minutes. Meanwhile, you'll prepare the cabbage by tossing with lime juice, olive oil, salt, and scallions. You'll then prepare the Greek yogurt dip by mixing in salt and the remaining lime juice. To cook the fish, you'll saute in a pan until cooked. Lastly, you'll assemble the tacos and serve immediately. Delicious! 

What you'll Need: 
  • 3 limes

  • 2 cloves garlic

  • 1 small bunch cilantro

  • 1 bunch scallions

  • 1 1/2 tsp ground cumin

  • kosher salt

  • 1/4 cup extra virgin olive oil

  • 1 lb halibut fillets

  • 4 cups shredded cabbage (we used pre-shredded)

  • 2/3 cup sour cream (we used plain Greek yogurt)

  • 8 corn tortillas

  • salsa for serving 

 

Get the full recipe and instructions from the Food Network here.

Servings: 
Ready in: 

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