Grilled Halibut Tacos with Red Cabbage Slaw and Spicy Crema

Courtesy of Whisk, makes 8-12 tacos

2 cloves garlic, minced
1/4 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound halibut

Slaw dressing
1 teaspoon honey
2 tablespoons fresh lime juice
2 tablespoons olive oil
1/4 teaspoon salt

1/4 small red cabbage, thinly sliced
1/2 green apple, sliced into matchsticks
1/2 medium red onion, thinly sliced
1/4 cup fresh cilantro, coarsely chopped

Spicy Crema
1/2 cup sour cream
1/2 cup mayo
1 jalapeño pepper, seeded and minced
2 tablespoons fresh lime juice
1 clove garlic, minced
1/4 teaspoon chili powder
1/4 teaspoon salt
3 tablespoons milk (to thin as needed)

For the tacos
8-12 8-inch, soft corn tortillas
1 lime, cut into wedges

1. Combine marinade ingredients: garlic, paprika, cumin, cayenne, olive oil, salt and pepper. Pour over the halibut, cover and refrigerate for 15 minutes.

2. Meanwhile, prepare the slaw. Make the dressing by whisking the honey, 2 tablespoons each lime juice and olive oil, and ¼ teaspoon salt. Mix the thinly sliced cabbage, apple and red onion with the cilantro and the dressing. Set aside for 30 minutes, allowing the flavors to combine.

3. Brush a grill pan with oil and heat over medium high heat until hot. Place the marinated halibut in the hot grill pan. Cook without moving the fish for 3-5 minutes, or until the underside is opaque and is beginning to have visible grill marks. Then, carefully flip the fish to the other side and grill for another 3-5 minutes. The fish is done when the interior of the fish turns from translucent to opaque. Specific timing will vary according to the size of fish pieces and the grill heat. Transfer the cooked fish to a plate for serving.

4. While the fish grills, whisk together the spicy crema ingredients until evenly incorporated.

5. Warm the tortillas on the grill. Filling the warm tortillas with pieces of the grilled halibut, a scoop of slaw and a drizzle of spicy crema. Serve each taco with a lime wedge on the side.

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