Halibut Tacos
Prep Time
Cooking Mode
1 small red onion, thinly sliced
2 tbsp fresh strained lime juice, plus extra wedges for serving
1 tsp salt, divided
½ tsp cumin
¼ tsp coriander
¼ tsp paprika
¼ tsp ancho chili powder, optional
1 ½ lbs halibut, skin-off, in 4 pieces
2 tbsp sunflower oil
10 medium corn or flour tortillas, warmed
1 ½ cups thinly sliced green cabbage
1 avocado, pitted and sliced into thin wedges
Cilantro sprigs, sour cream and Mexican hot sauce for serving
1 small red onion, thinly sliced
2 tbsp fresh strained lime juice, plus extra wedges for serving
1 tsp salt, divided
½ tsp cumin
¼ tsp coriander
¼ tsp paprika
¼ tsp ancho chili powder, optional
1 ½ lbs halibut, skin-off, in 4 pieces
2 tbsp sunflower oil
10 medium corn or flour tortillas, warmed
1 ½ cups thinly sliced green cabbage
1 avocado, pitted and sliced into thin wedges
Cilantro sprigs, sour cream and Mexican hot sauce for serving
Directions
1Toss onion with lime juice and ¼ tsp salt in a small bowl. Let stand, stirring occasionally, while preparing fish.
2Combine remaining ¾ tsp salt with cumin, coriander, paprika and chili powder in a small bowl, ensuring salt is evenly distributed. Pat fish dry with paper towel, then sprinkle all sides with spice mixture, tossing to fully coat.
3Heat oil in a large frying pan set over medium-high heat. Add fish. Cook, turning halfway through, until fish is golden-brown and cooked through, 8 to 12 min total. Transfer to a plate and let stand, 5 min.
4Break fish into large pieces using a fork. Divide fish onto tortillas; top with cabbage, avocado and pickled onions. Serve immediately with cilantro sprigs, sour cream, hot sauce and lime wedges.
Disclaimer
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Personal Note
Personal Note
