Halibut Fish Tacos with Cilantro Slaw

Serving Size: 4

Fresh, flavorful, and loaded with delicious toppings. Perfect with fresh & wild Alaskan halibut or other white fish of your choosing.

Ingredients

  • 1 pound halibut fillet (or other firm, fleshy whitefish)
  • Zupan’s cilantro lime slaw, 1.5 lb
  • Zupan’s mango pineapple salsa, 12oz
  • Cotija cheese, 12oz
  • 1 package tortillas, 8 ct
  • 1 lime sliced

Optional toppings:

  • Sour cream
  • Salsa
  • Guacamole
  • Hot sauce

Preparation

  1. Lightly season the halibut with salt (1/2 teaspoon) and pepper (1/4 teaspoon), and then cook.
    To Grill: Preheat grill to medium heat and brush grill with oil to prevent fish from sticking. Grill the fish until it is opaque and starts to flake with a fork, 3-5 minutes per side. Transfer fish to platter and allow to rest. Separate into large chunks.
    Stove: Heat skillet over medium-high heat. Add 1 teaspoon olive oil to the pan. When it shimmers, add the fish filet and sear for 2-3 minutes per side until opaque and just cooked through. Transfer fish to platter and allow to rest. Separate into large chunks.
  2. While the fish is resting, warm the tortillas (see below) and slice limes into wedges.
  3. Assemble your tacos. Layer grilled fish, cilantro lime slaw, mango pineapple salsa, and cotija cheese in each tortilla. Top with a squeeze of fresh lime juice.

Ways to warm your tortillas:

  • Wrap a stack in aluminum foil and put them in the oven at 350° for about 10 minutes. Keep them wrapped until you are ready to use them.
  • Put them in a non-stick pan heating both sides until they start to get some color. This takes a bit more time, but chefs like this method!
  • Get rid of the pan, grab some tongs, and hold your tortilla over a gas stove flame for 10-15 seconds on each side. This gives your tortillas a slight char and mild smoky flavor.