Grilled Halibut Tacos with Cilantro Lime Slaw
Ingredients
- For the Halibut
- 1 ½ lbs halibut fillets (skinless)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- Juice of 1 lime
- For the Cilantro Lime Slaw
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage (optional but adds color)
- ½ cup shredded carrots
- ⅓ cup chopped cilantro
- Juice of 1 ½ limes
- 2 tbsp mayonnaise (or Greek yogurt)
- 1 tbsp honey or agave
- Salt and pepper to taste
- For the Sauce
- ½ cup sour cream or Greek yogurt
- Juice of ½ lime
- ½ tsp garlic powder
- ½ tsp hot sauce (optional)
- Salt to taste
- For Serving
- 8 small corn or flour tortillas, warmed
- Additional lime wedges
- Extra cilantro
- Sliced avocado (optional)
- Pickled onions (optional)
Instructions
- Season the halibut with olive oil, lime juice, and spices. Let rest for 10 minutes.
- Prepare the slaw by mixing all slaw ingredients in a bowl; chill until serving.
- Mix all sauce ingredients in another bowl; set aside.
- Preheat grill or grill pan to medium-high heat and oil the grates.
- Grill halibut for 3–4 minutes per side until flaky and cooked through.
- Flake the fish gently into large chunks.
- Assemble tacos with slaw, halibut, sauce, and toppings.
- Serve immediately with lime wedges.