Ingredients:

  • 1.5 lbs Fresh Halibut fillets, skin removed
  • 1 tbsp Avocado oil
  • 1 tsp Smoked paprika
  • 1 tsp Ground cumin
  • 0.5 tsp Garlic powder
  • 0.5 tsp Sea salt
  • 0.25 tsp Cayenne pepper
  • 3 cups Shredded green and red cabbage
  • 0.25 cup Fresh cilantro, chopped
  • 2 tbsp Fresh lime juice
  • 1 tbsp Apple cider vinegar
  • 0.5 tsp Honey
  • 0.5 cup Plain Non-fat Greek Yogurt
  • 1 tbsp Lime juice
  • 1 tsp Adobo sauce
  • 1 clove Garlic, minced
  • 12 Small corn tortillas
  • 1 Avocado, sliced
  • 3 Radishes, thinly sliced

Instructions:

  1. Pat the 1.5 lbs of halibut fillets completely dry with paper towels. Note: Moisture is the enemy of a good sear. Combine 1 tsp smoked paprika, 1 tsp ground cumin, 0.5 tsp garlic powder, 0.5 tsp sea salt, and 0.25 tsp cayenne pepper in a small bowl. Rub the spice blend evenly over both sides of the fish.
  2. In a large bowl, toss 3 cups of shredded cabbage with 0.25 cup chopped cilantro, 2 tbsp lime juice, 1 tbsp apple cider vinegar, and 0.5 tsp honey. Wait 10 minutes to let the flavors meld and the cabbage soften slightly.
  3. Whisk together 0.5 cup Greek yogurt, 1 tbsp lime juice, 1 tsp adobo sauce, and 1 minced garlic clove until velvety and smooth. Set this aside in the fridge so it stays cold and refreshing.
  4. Place your skillet over medium high heat and add 1 tbsp avocado oil. Heat until the oil shimmers and barely begins to smoke.
  5. Carefully lay the halibut fillets into the hot oil. Cook for 4 minutes until a dark golden crust forms on the bottom.
  6. Gently flip the fish using a flexible spatula. Cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
  7. Remove the halibut from the pan and let it rest on a cutting board for 2 minutes. Note: This allows the juices to redistribute so the fish stays moist. Break the fish into large, bite-sized chunks.
  8. Heat the 12 corn tortillas in a dry pan over medium heat for 30 seconds per side. Cook until they are soft and slightly charred.
  9. Layer the warm tortillas with a generous portion of cabbage slaw, followed by several chunks of seared halibut. Top with sliced avocado and radishes.
  10. Finish each taco with a spoonful of the adobo yogurt sauce and an extra squeeze of fresh lime. Serve immediately while the fish is still hot and the slaw is crisp.