Halibut Tacos with Sassy Slaw

Laila shares her simple, customizable and flavorful recipe for halibut tacos.

Halibut Tacos with Sassy Slaw

Laila shares her simple, customizable and flavorful recipe for halibut tacos.

Serves: 2 to 4 people
Prep time: 20 minutes
Cook time: 15 minutes
Difficulty: Easy

Ingredients
4 cups shredded green cabbage
1 cup shredded purple cabbage
2 medium carrots, shredded
1 small red onion, very thinly sliced
3 large scallions (white and light green parts), thinly sliced
1 jalapeño, seeded and minced
¼ cup mayonnaise
¾ cup plain low-fat Greek yogurt
¼ cup fresh lime juice
1 tablespoon Sassy Seasoning Blend
Sea salt and freshly ground black pepper, to taste
1/3 cup cassava flour (Otto’s Naturals preferred)
1 tablespoon Soulful Seasoning Salt
1 teaspoon chipotle powder
1 pound halibut, cut into 8 fillets
Avocado oil spray
8 white corn tortillas or 8 large leaves of butter lettuce
¼ cup cilantro leaves

Steps

Making the Slaw

  1. Add the green and purple cabbage, carrots, onion, scallions and jalapeño to a large bowl. Mix to combine
  2. In a medium bowl add the mayonnaise, yogurt and lime juice. Mix until smooth
  3. Spoon the dressing over the cabbage mixture, and toss to combine. Season with the Sassy Seasoning blend, and add salt and pepper to taste. Cover and refrigerate for at least 20 minutes before serving

For the Fish Tacos

  1. Preheat oven to 450 F
  2. Cover a baking sheet with parchment paper. Spray avocado oil to heavily coat the parchment paper
  3. In a shallow bowl, combine the flour, Soulful Seasoning Salt and chipotle powder. Add salt to taste. Pat each fish fillet dry and lightly dredge in the flour mixture. Shake off excess flour
  4. Place the fish on the coated parchment. Generously spray the top of each piece of fish with the avocado oil
  5. Bake the fillets at 450 F for 5 minutes. Lower the oven temperature to 400 F and continue to cook for an additional 10 minutes or until fish is opaque throughout
  6. If using tortillas, heat both sides of the tortillas on an electric griddle
  7. Place a fillet on each tortilla or piece of butter lettuce. Toss the slaw once more, and then add a spoonful to each taco along with some cilantro and a squeeze of lime