Ingredients
Scale
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp taco seasoning (homemade or store bought)
- 4 (6oz) halibut filets (or cod, tilapia or haddock)
- 2 cups red cabbage (thinly sliced)
- 1 tbsp vinegar
- 1 tbsp sugar
- 1 tsp canola oil
- 1/2 tsp salt
- 1/2 cup sour cream
- 1 chipotle pepper in adobo sauce (finely minced)
- 1 tbsp water
- 12 corn tortillas
- 1 avocado (sliced)
- 1/3 cup cilantro (chopped)
Instructions
- Combine the sliced cabbage, vinegar, sugar, salt, and pepper in a large bowl to prepare the slaw. Toss to mix and set aside.
- In a separate bowl, blend sour cream, minced chipotle pepper, and water to create crema.
- Heat a large pan over medium-high heat. Coat the fish in olive oil, taco seasoning, and lime juice, and season with salt and pepper to your taste.
- Cook the fish fillets in the heated pan for 4 minutes, then flip and cook for an additional 3-4 minutes until done.
- Once cooked, remove the fish from the heat and set aside.
- Warm the corn tortillas in the microwave for about 30 seconds until soft. Flake the fish fillets and divide among the tortillas.
- Top each taco with avocado slices, slaw, chipotle crema, and cilantro. Serve immediately.
Notes
Feel free to substitute halibut with other white fish like cod or tilapia.
Adjust the spiciness of the chipotle crema by modifying the amount of chipotle pepper you add.
Great with additional toppings like diced tomatoes or a squeeze of lime.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.