Grilled Halibut Tacos with Cabbage Slaw
Grilled fish instead of fried for a lighter version of a classic. The smokiness and spice rub make up for any lost flavor.
For the Fish Tacos
- Gluten-, onion-, and garlic-free chili powder 4 teaspoons
- Lime juice 2 tablespoons
- Olive oil 2 tablespoons
- Ground cumin 1 teaspoon
- Salt 1 teaspoon
- Freshly ground black pepper ½ teaspoon
- Halibut fillets 4 (6-ounce)
- Cooking spray
- Corn tortillas, warmed 12
- Avocado, thinly sliced ½
For the Slaw
- Mayonnaise ½ cup
- Chopped fresh cilantro 2 tablespoons
- Zest and juice of 1 lime
- Sugar 1 teaspoon
- Salt ⅛ teaspoon
- Pepper ⅛ teaspoon
- Finely shredded green cabbage 3 cups
- In a small bowl, combine the chili powder, lime juice, oil, cumin, salt, and pepper. Rub this spice mixture all over the fish fillets and refrigerate for about 20 minutes.
- While the fish is marinating, make the coleslaw. In a large bowl, combine the mayonnaise, cilantro, lime zest and juice, sugar, salt, and pepper and stir to mix. Add the cabbage and toss well. Cover and refrigerate until ready to serve.
- To cook the fish, spray a grill or grill pan with cooking spray and heat it to medium-high.
- Cook the fish for 3 to 5 minutes per side, until it flakes easily with a fork. Transfer to a cutting board and break into chunks.
- To serve, place 2 tortillas on each serving plate. Top with some of the fish and a handful of coleslaw.
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