Ingredients:

  • 1 lb (450 g) skinless halibut fillet, cut into 4 equal pieces
  • 1 tbsp (15 ml) avocado oil or other neutral oil
  • 1 tsp (3 g) chili powder
  • ½ tsp (1 g) ground cumin
  • ½ tsp (1 g) smoked paprika
  • ½ tsp (3 g) kosher salt
  • ¼ tsp (1 g) garlic powder
  • ½ cup (120 g) sour cream or Mexican crema
  • 1 chipotle pepper in adobo sauce, finely minced
  • 1 tsp (5 ml) adobo sauce from the can
  • 1 tbsp (15 ml) fresh lime juice
  • ¼ cup (10 g) chopped fresh cilantro
  • 3 cups (210 g) thinly shredded green cabbage
  • ¼ cup (35 g) thinly sliced red onion
  • 1 tbsp (15 ml) fresh lime juice
  • ½ tsp (3 g) kosher salt
  • 8 small corn tortillas (6 inches / 15 cm)
  • 1 ripe avocado (about 6 oz / 170 g), sliced
  • 1 lime, cut into wedges
  • Fresh cilantro sprigs

Instructions:

  1. Toss the shredded cabbage and red onion with ½ tsp (3 g) kosher salt in a colander set over a bowl. Let stand while preparing the rest.
  2. Stir the sour cream, minced chipotle, adobo sauce, 1 tbsp lime juice, and chopped cilantro in a small bowl. Taste and adjust.
  3. Pat the halibut pieces completely dry with paper towels. Cut the lime into wedges and slice the avocado.
  4. Combine the chili powder, cumin, smoked paprika, ½ tsp (3 g) kosher salt, and garlic powder in a small bowl.
  5. Season the halibut on all sides with the spice mixture just before cooking.
  6. Heat a 12-inch (30 cm) skillet over medium-high for 2 to 3 minutes, then add the oil. Continue until the oil shimmers.
  7. Lay the fillets in the pan away from you, leaving space between each piece.
  8. Sear for 3 to 4 minutes, undisturbed, until the edges look opaque and the underside is deep golden. If the fish sticks, cook 30 seconds more.
  9. Flip the fillets gently and cook 2 to 3 minutes more, until the center reaches 145°F (63°C).
  10. Transfer the fish to a plate and rest for 2 minutes.
  11. Wipe the skillet and warm the tortillas one at a time for 20 to 30 seconds per side, until pliable and lightly spotted with color.
  12. Drain the slaw, pressing out any remaining liquid. Toss with 1 tbsp lime juice just before serving.
  13. Break each fillet into large chunks with a fork.
  14. Build each taco: slaw first, then halibut, avocado slices, a drizzle of adobo cream, and a sprinkle of cilantro. Finish with a squeeze of lime.