Ingredients:

  • 1 lb (450g) halibut fillets, skinless
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon chili powder (5g)
  • 1 teaspoon cumin (5g)
  • ½ teaspoon salt (3g)
  • ¼ teaspoon black pepper (1g)
  • 1 lime, juiced (about 30ml)
  • 2 cups (150g) green cabbage, shredded
  • ½ cup (15g) fresh cilantro, chopped
  • 1 small red onion, thinly sliced
  • 2 tablespoons (30ml) lime juice
  • 1 tablespoon (15ml) honey (or agave syrup for a vegan option)
  • Salt and pepper, to taste
  • 8 small corn tortillas (or flour, as preferred)
  • Lime wedges, for serving

Instructions:

  1. In a medium bowl, whisk together olive oil, chili powder, cumin, salt, pepper, and lime juice. Place halibut in marinade and let it sit for 30 minutes.
  2. In a large bowl, combine shredded cabbage, cilantro, red onion, lime juice, honey, salt, and pepper. Toss well and let it stand for 10 minutes to develop flavors.
  3. Heat a non-stick skillet over medium-high heat. Remove halibut from marinade and cook for 3-4 minutes on each side until the fish is opaque and flakes easily with a fork.
  4. In a dry pan or on a grill, lightly warm the tortillas for about 30 seconds on each side.
  5. Flake halibut into bite-sized pieces and place on warmed tortillas. Top generously with lime-cilantro slaw.
  6. Serve tacos with lime wedges on the side.