Prep Time 10 MINS
Cook Time 10 MINS
Serves 4
Ready In 40 MINS
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 teaspoon
  • Pepper teaspoon
  • Finely shredded green cabbage 3 cups
  1. 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. Grilled Halibut Tacos with Cabbage Slaw Recipe.
  2. 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. Grilled Halibut Tacos with Cabbage Slaw Recipe.
  3. To cook the fish, spray a grill or grill pan with cooking spray and heat it to medium-high.
  4. 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.
  5. To serve, place 2 tortillas on each serving plate. Top with some of the fish and a handful of coleslaw.
547
calories
36g
protein
25g
total fat
4g
saturated fat
47g
carbohydrates
9g
fiber
983mg
sodium
The Quiet Gut Cookbook. The Quiet Gut Cookbook.

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