With just a handful of ingredients, and a few kitchen staples, every flavor comes through clean and fresh for a quick and easy, minimalist version of the Fish Taco.
My yummy Fish Tacos consist of three easy, fresh layers – a creamy avocado spread, topped with perfectly seared halibut, and piled high with a bright, finely shredded slaw – making every bite the perfect bite. When I say piled high, I mean piled high like haystacks because, honestly, the quick slaw might be the best part of these tacos, the simple lime juice base and the crunchy yet tender savoy cabbage offers a lighter version of a traditional slaw and tastes incredibly fresh. Sometimes I think I make these Fish Tacos just to eat the extra slaw right out of the bowl. Add these Fish Tacos to your weeknight dinner rotation; they come together in under 20 minutes with little effort and you can easily substitute any mild, firm white fish for the halibut or use a different chile pepper for more or less heat. You’ll be making these Fish Tacos again and again because they’re yummy, but you’ll feel good knowing they’re fresh and healthy too.
Fish Tacos
Ingredients
1 small head savoy cabbage, about 1 pound
2 serrano peppers
1 large, ripe Haas avocado
16 oz halibut, divided into 4 filets
1 lime, juiced (about 3 tablespoons); plus additional lime wedges for serving, if desired
2 tablespoons avocado oil, divided
2 tablespoons whole milk Greek yogurt
Coarse kosher salt
Freshly ground black pepper
8 tortillas (Siete Almond Flour Tortillas for a grain free option)
How to make Fish Tacos
Let halibut sit at room temperature to take off the chill before cooking while you make the slaw and avocado spread. Cut the savoy cabbage in half, remove the core, and thinly slice the cabbage into fine ribbons. Remove ribs and seeds from serrano peppers and dice small. In a large bowl, combine shredded cabbage, diced peppers, ¼ teaspoon coarse kosher salt, 2 tablespoons lime juice, and 1 tablespoon avocado oil. Toss to combine until cabbage is evenly coated, set aside.
Halve avocado and scoop flesh into a small bowl. Smash avocado with a fork until nearly smooth, add 2 teaspoons lime juice, ¼ teaspoon salt, and a few grinds of black pepper and mix together until smooth. Stir in Greek yogurt until well combined, set aside.
Heat a large, nonstick skillet over medium-high heat. Pat halibut dry with paper towels and season generously with salt and pepper. (I leave the skin on because it’s easier, the fish slides right off the skin once cooked). Add 1 tablespoon avocado oil to heated skillet. Once oil is hot, add halibut filets skin-side down. Cook for 4 minutes, until the sides are starting to turn opaque; if your filets are on the thicker side you may need to cook for 1-2 additional minutes for the sides to turn opaque. Flip filets and cook for an additional 4 minutes. Remove filets from skillet and break into 1-2 inch pieces, separating fish from the skin.
Heat tortillas. Smear avocado spread in a wide stripe across the center of the tortilla, place pieces of halibut atop the avocado spread, and pile high with cabbage slaw. Serve with additional lime wedges.
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