Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
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Brynley Mayse
[email protected]I'm allergic to fish, so I can't try this recipe. :(
Ngareta Nathan
[email protected]I'm not a big fan of fish tacos, but I'm willing to give this recipe a try.
Sher fateh Ali khan
[email protected]This recipe looks delicious. I'm going to save it for my next dinner party.
Venkateswarlu Vatadi
[email protected]I can't wait to try this recipe!
Kammy Castro lisa
[email protected]These tacos are perfect for a summer cookout.
Buckz aobakwe
[email protected]This recipe is a great starting point for creating your own unique fish tacos. I like to add avocado and mango to mine.
Good Heaps
[email protected]I'm not sure what I did wrong, but my tacos didn't turn out very good. The fish was dry and the slaw was bland.
Amir Zafar
[email protected]I had some trouble finding halibut, so I used tilapia instead. It worked out just fine.
Sumi Jomir
[email protected]These tacos were a little too spicy for my taste, but my husband loved them.
M Arman
[email protected]I've made this recipe several times and it's always a hit. I love that it's so versatile - I can use different types of fish and slaw ingredients depending on what I have on hand.
Ogechukwu
[email protected]These tacos are so easy to make and they're always a crowd-pleaser.
Mian Shakeel
[email protected]I'm not a huge fan of fish tacos, but these were surprisingly good! The slaw really made the dish.
I M J A T H
[email protected]This recipe is a keeper! I love the combination of flavors and textures in these tacos.
Hafiz Sana Ullah Official
[email protected]I made these tacos for dinner last night and they were delicious! The fish was cooked perfectly and the slaw was refreshing and flavorful.
chidinma maryjane
[email protected]These fish tacos were a hit at my last party! The cilantro-savoy slaw was the perfect complement to the flaky halibut. I'll definitely be making these again.