| Level: | Easy |
| Total: | 45 min |
| Prep: | 25 min |
| Inactive: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 3 limes
- 2 cloves garlic, quartered
- 1 small bunch cilantro, leaves and tender stems (about 2 cups packed)
- 1 small bunch cilantro, leaves and tender stems (about 2 cups packed)
- 1 bunch scallions, half coarsely chopped and half finely chopped
- 1 1/2 teaspoons ground cumin
- Kosher salt
- 1/4 cup extra-virgin olive oil
- 1 pound skinless halibut fillets, cut into 1-inch chunks
- 4 cups packed finely shredded savoy cabbage (about 8 ounces)
- 2/3 cup sour cream
- 8 to 12 corn tortillas, warmed
- Prepared salsa verde, for serving
Instructions
- Finely grate the zest of one of the limes and add it to the bowl of a mini food processor. Squeeze in the juice of the lime and add the garlic, cilantro, coarsely chopped scallions, cumin and 1 teaspoon salt and pulse until roughly chopped. Add 2 tablespoons of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.
- Toss the halibut in a bowl with all but 1 tablespoon of the sauce and let marinate for 10 to 15 minutes while you prepare the cabbage and the sour cream.
- In a large bowl, toss the remaining 1 tablespoon cilantro sauce with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil and 1/2 teaspoon kosher salt. In a small bowl, stir together the sour cream, the juice of the remaining lime and a pinch of salt.
- Heat a large nonstick skillet over medium-high heat. Add half of the remaining 1 tablespoon olive oil. Add about half of the fish, so the pieces are in a single layer, and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes. Transfer the fish to a plate and cook the remaining fish with the remaining oil. Divide the fish among the tortillas and top with cabbage. Serve with the sour cream and salsa verde on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 480 |
| Total Fat | 25 g |
| Saturated Fat | 6 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 28 g |
| Cholesterol | 78 mg |
| Sodium | 896 mg |
Reviews
Love this recipe very flavorful
I only use one bunch (2 cups) of cilantro the recipe lists the cilantro twice
I only use one bunch (2 cups) of cilantro the recipe lists the cilantro twice
Excellent. Added yuzu sauce for a little heat. Marinade is also great in salsa. Very fresh and lively flavor
Wonderful version of fish tacos! Light, fresh, and flavorful. Marinating the fish is the key for us. We will definitely put this recipe in our ‘often used’ file.
Our family’s favorite way to eat halibut and/or any rockfish for that matter. The lime isn’t too much at all, and the fact that it’s not spicy is appreciated by the kids.
Very fresh and so much flavor
Cilantro – ick!
Fantastic flavor. Simple yet delicious!
Whole family loved it. We substituted shrimp and only used one serving of cilantro. I think two would be too overpowering, which is the reason for 4 stars vs 5.
Used whitish I caught in Green Bay last Winter. Delicious. Be the slaw for balance, crunch.
Good recipe but you definitely need the cabbage slaw to get the right balance of flavors.