BEST FISH TACOS EVER: Easy Recipe Made with Halibut & a Delicious Slaw

Ingredients

• 1 pound Fresh Halibut (skinless, cut into 4 equal pieces)
• ½ cup Unsalted Butter (1 stick, softened)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 2 cloves Garlic (minced)
• 2 tablespoons Fresh Dill (chopped)
• 1 cup Purple Cabbage (thinly sliced)
• 1 cup Green Cabbage (thinly sliced)
• ¼ cup Red Onion (thinly sliced, about ¼ medium onion)
• 1 piece Jalapeño (seeds removed, finely diced)
• ¼ cup Cilantro (chopped)
• 1 whole Avocado (half mashed, half diced)
• 2 tablespoons Lime Juice (freshly squeezed (about 1½ limes))
• ¼ cup Mayonnaise (regular)
• ¼ cup Sour Cream (full‑fat)
• 1 teaspoon Paprika (smoked optional)
• 1 teaspoon Ground Cumin
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly ground)
• 8 pieces Small Tortillas (corn or flour, warmed)

Instructions

1. Prepare the Vegetables

   Thinly slice the purple and green cabbage, red onion, jalapeño, and chop the cilantro. Dice half of the avocado into bite‑size pieces and set aside the other half for mashing.

   Time: PT10M

2. Make the Creamy Avocado Sauce

   In a large bowl combine mayonnaise, sour cream, the mashed half‑avocado, lime juice, paprika, cumin, salt and pepper. Mash with a fork until smooth.

   Time: PT5M

3. Combine Slaw and Sauce

   Add the sliced cabbages, red onion, jalapeño, cilantro, and diced avocado pieces to the bowl with the sauce. Toss until everything is evenly coated.

   Time: PT5M

4. Chill the Slaw

   Cover the bowl with plastic wrap and refrigerate the slaw while you prepare the fish.

   Time: PT0M

5. Prepare the Butter Slurry

   In a small saucepan melt the butter over low heat. Stir in lemon juice, minced garlic, and chopped dill. Remove from heat once the butter is fully melted and aromatic.

   Time: PT5M

   Temperature: low heat

6. Season the Fish

   Pat the halibut pieces dry, then season both sides with salt and pepper. Brush the butter‑garlic‑dill slurry generously over each piece.

   Time: PT5M

7. Preheat the Grill

   Heat the grill (or grill pan) to medium‑high, about 350°F. Place a sheet of foil on the grill and fold up the edges to create a shallow tray.

   Time: PT10M

   Temperature: 350°F

8. Grill the Fish

   Place the butter‑coated halibut on the foil. Grill for 7‑8 minutes per side, total 15‑20 minutes, until the internal temperature reaches 135‑140°F and the flesh flakes easily with a fork.

   Time: PT20M

   Temperature: 350°F

9. Rest the Fish

   Transfer the cooked fish to a platter and let rest for 2 minutes before flaking.

   Time: PT2M

10. Warm the Tortillas

    While the fish rests, warm the tortillas on the grill for about 30 seconds per side or until pliable.

    Time: PT5M

    Temperature: 350°F

11. Assemble the Tacos

    Place a portion of grilled fish on each tortilla, top with a generous scoop of avocado slaw, and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

5g