SUNDAY: Seared Halibut Fish Tacos With Cilantro Slaw
Halibut—a tender, sweet-tasting whitefish—is a great option for fish tacos, especially when paired with crunchy slaw, zippy pico de gallo, and a salty cheese. We promise you’ll want these more often than just on Taco Tuesdays. Serve them with a side of black beans or yellow rice to round out your meal.
- 1 (1-lb.) skinless halibut fillet (1 1/2-in. thick)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 3 tablespoons canola oil, divided
- 2 tablespoons fresh lime juice (from 1 lime)
- 1 tablespoon canola mayonnaise
- 2 cups shredded coleslaw mix (about 4 oz.)
- 1 cup thinly sliced red bell pepper (from 1 [8-oz.] pepper)
- 1/2 cup coarsely chopped fresh cilantro
- 1/4 cup sliced scallions (from 2 scallions)
- 8 (5-in.) corn tortillas, warmed
- 1/4 cup pico de gallo
- 3/4 ounce queso fresco (fresh Mexican cheese), crumbled (about 8 tsp.)
Serves 4 (serving size: 2 tacos)
HOW TO MAKE IT:
Step 1: Season halibut fillet evenly with 3/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Heat 2 tablespoons of the oil in a cast-iron skillet over high. Add fillet; cook, undisturbed, until deeply browned and a thermometer inserted in thickest portion of fillet registers 140°F, about 6 minutes per side. Remove fillet from skillet; let rest 5 to 10 minutes. Flake into 1-inch pieces.
Step 2: While halibut rests, stir together lime juice, mayonnaise, and remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. Add coleslaw, bell pepper, cilantro, and scallions; toss to fully coat.
Step 3: Spoon about 1/4 cup slaw mixture onto each of 8 warm tortillas; top evenly with flaked halibut. Top each taco with 1/2 tablespoon pico de gallo and 1 teaspoon queso fresco.