Serves 4
25 min
Seared Halibut Fish Tacos with Cilantro Slaw
Recipe GLPRcdab135d04edba
Fresh halibut fillets are seared to golden perfection and served in warm corn tortillas with a vibrant cilantro-lime slaw, crisp bell pepper, and tangy pico de gallo. A light, delicious seafood taco that comes together in under 30 minutes.
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Ingredients
1 pound Skinless halibut fillet, 1 pound
1 teaspoon Kosher salt
½ teaspoon Black pepper
3 tablespoons Canola oil
2 tablespoons Fresh lime juice
1 tablespoon Canola mayonnaise
2 cups Shredded coleslaw mix
1 cup Red bell pepper, thinly sliced
½ cup Fresh cilantro, coarsely chopped
¼ cup Sliced scallions
8 Corn tortillas, 5 inch
¼ cup Pico de gallo
¾ ounce Crumbled queso fresco
Directions
Pat the halibut fillet dry with paper towels. Season both sides evenly with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
Heat 2 tablespoons canola oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Carefully place the halibut in the pan and sear without moving for 4–5 minutes, until the bottom is golden. Gently flip and sear the other side for 3–4 minutes until the fish reaches an internal temperature of 145°F and flakes easily. Transfer to a cutting board.
In a large bowl, whisk together the remaining 1 tablespoon canola oil, fresh lime juice, canola mayonnaise, remaining ½ teaspoon kosher salt, and remaining ¼ teaspoon black pepper.
Add the shredded coleslaw mix, sliced red bell pepper, fresh cilantro, and sliced scallions to the bowl. Toss gently until everything is evenly coated with the dressing.
Warm the corn tortillas by heating them in a dry skillet or over an open flame for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 1 minute.
Break the seared halibut into bite-sized pieces. Divide the cilantro slaw evenly among the warm tortillas, then top each with halibut pieces. Garnish with pico de gallo and crumbled queso fresco. Serve immediately.
