West Coast Fish Tacos

Serving Size: 2

This light & easy meal will transport you to summer, no matter what time of year.


  • 1 pound halibut fillet (or other firm, fleshy whitefish)
  • 1 head fresh napa cabbage
  • 1 bunch fresh cilantro
  • 1 cup mayonnaise
  • 1 tablespoon sriracha or chili sauce
  • 1 teaspoon lime juice
  • ¼ cup sour cream
  • 1 container Zupan’s Mango pineapple salsa
  • 1 package white corn tortillas


  1. Lightly season the fish with salt and pepper, and then grill.
  2. While the fish is grilling, finely shred cabbage. Add chopped cilantro to taste, mix gently. Dice the mango.
  3. Prepare the sauce by mixing mayonnaise, sour cream, lime juice, and sriracha. If you like your tacos on the spicy side, add a bit more sriracha.
  4. Cook the corn tortillas according to direction.
  5. When the fish is ready, layer grilled fish, sauce, cabbage mixture, and then top with Zupan’s mango pineapple salsa. Drizzle freshly squeezed lime juice according to taste, and enjoy.