I love fish tacos and have tried to make them many different ways. My Halibut Fish Tacos with Cilantro Cabbage Slaw are one of my very favorite. The cabbage slaw and lime greek yogurt make it taste fresh and flavorful while the grilled onions and jalapeno give it an extra kick. They are gluten free as long as you use gluten free tortillas. You can also make them dairy free by omitting the yogurt sauce.
Ingredients: For Fish:
- 3/4 to 1 lb. of fresh halibut fillet (or other fresh fish)
- Juice from 1/2 a fresh lemon
- 2-3 cloves of fresh minced garlic
- 1/4 tsp of black pepper
- few grinds Trader Joe’s everyday seasoning
- 1/4 tsp cumin
For Cabbage Slaw:
- About 1.5 cups of thinly sliced cabbage, I use half green, half red
- 1 bunch of cilantro stems removed and chopped
- 1/2 onion chopped
- 1 tbsp rice vinegar
- 1/2 tsp cumin
- 1/2 tsp black pepper
- few grinds Trader Joe’s everyday seasoning
For peppers and onions:
- 1 Jalapeno thinly sliced (you can you an anaheim pepper for a more mild flavor)
- 1 small onion thinly sliced
- Salt
- Olive Oil
For yogurt sauce:
- 4 tablespoons
Directions: Marinate fish with lemon juice, minced garlic, black pepper, everyday seasoning, cumin. Set aside while prepping other ingredients. Place thinly sliced cabbage, cilantro, onion in bowl. Add rice vinegar, cumin, pepper and everyday seasoning and toss. Set aside as the flavors come together as they sit. Preheat small saute pan add olive oil and add thinly sliced pepper and onion. Cook over medium heat stirring often until slightly browned. Mix together greek yogurt and lime juice in a small bowl. Preheat pan with a lid over medium high heat. Add olive oil, when hot add fish and pour the marinade over the top. Cook approximately 5 per side. Cut into the thickest part and make sure it is cooked through. If still not cooked on the middle cook another couple minutes until white all the way through. Heat tortillas until soft break apart fish making sure to remove the bones. Top with peppers and slaw, then dollop yogurt sauce over the top.
Halibut Fish Tacos Recipes with Cilantro Cabbage Slaw
- For Fish:
- ¾ to 1 lb. of fresh halibut fillet (or other fresh fish)
- Juice from ½ a fresh lemon
- 2-3 cloves of fresh minced garlic
- ¼ tsp of black pepper
- few grinds Trader Joe's everyday seasoning
- ¼ tsp cumin
- For Cabbage Slaw:
- About 1.5 cups of thinly sliced cabbage, I use half green, half red
- 1 bunch of cilantro stems removed and chopped
- ½ onion chopped
- 1 tbsp rice vinegar
- ½ tsp cumin
- ½ tsp black pepper
- few grinds Trader Joe's everyday seasoning
- For peppers and onions:
- 1 Jalapeno thinly sliced (you can you an anaheim pepper for a more mild flavor)
- 1 small onion thinly sliced
- Salt
- Olive Oil
- For yogurt sauce:
- 4 tablespoons
- Marinate fish with lemon juice, minced garlic, black pepper, everyday seasoning, cumin.
- Set aside while prepping other ingredients. Place thinly sliced cabbage, cilantro, onion in bowl. Add rice vinegar, cumin, pepper and everyday seasoning and toss.
- Set aside as the flavors come together as they sit. Preheat small saute pan add olive oil and add thinly sliced pepper and onion.
- Cook over medium heat stirring often until slightly browned. Mix together greek yogurt and lime juice in a small bowl. Preheat pan with a lid over medium high heat.
- Add olive oil, when hot add fish and pour the marinade over the top. Cook approximately 5 per side. Cut into the thickest part and make sure it is cooked through.
- If still not cooked on the middle cook another couple minutes until white all the way through. Heat tortillas until soft break apart fish making sure to remove the bones.
- Top with peppers and slaw, then dollop yogurt sauce over the top.