Serves 4
15 min
Asian Fish Tacos with Napa Cabbage Slaw
Recipe GLPR94ea2d515af9b0
Quick and light Asian-inspired fish tacos featuring pan-seared halibut nestled in warm corn tortillas and topped with a zesty lime-ginger napa cabbage slaw. Ready in just 15 minutes for a fresh, dairy-free meal.
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Ingredients
½ lb napa cabbage, shredded
1 carrot, shredded
2 tbsp fresh lime juice
2 tbsp fresh cilantro, chopped
1 tbsp honey
2 tsp fresh ginger, finely grated
1 lb halibut fillets
8 corn tortillas
1 tbsp hoisin sauce
Directions
In a large bowl, combine the shredded napa cabbage and carrot. Add the lime juice, honey, and grated ginger. Toss well to combine and let sit for 2 minutes to allow flavors to meld. Stir in the fresh cilantro just before serving the slaw.
While the slaw rests, pat the halibut fillets dry with paper towels and season lightly with salt and pepper. Heat a large skillet over medium-high heat and lightly brush with oil.
Once the skillet is hot, carefully add the halibut and cook for 3 to 4 minutes per side, until the fish is opaque throughout and flakes easily with a fork, reaching an internal temperature of 145°F.
Warm the corn tortillas directly over a gas flame, on a hot skillet, or wrapped in foil in the oven for about 1 minute, just until pliable.
Break the cooked halibut into bite-sized pieces. Spread a small amount of hoisin sauce on each warm tortilla.
Divide the halibut pieces among the tortillas and top each with a generous portion of the napa cabbage slaw. Serve immediately.
