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Photo:Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura Timmerman

A light blue plate with two seared halibut fish tacos with cilantro slaw, garnished with lime wedges

Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura Timmerman

Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts

Active Time:25 minsTotal Time:25 minsServings:4

Active Time:25 mins

Active Time:

25 mins

Total Time:25 mins

Total Time:

Servings:4

Servings:

4

Jump to Nutrition Facts

The ingredients for the seared halibut fish tacos with cilantro slaw recipe

Cook Mode(Keep screen awake)Ingredients1(1 pound)skinless halibut fillet (1 1/2-in. thick)1teaspoonkosher salt, divided½teaspoonblack pepper, divided3tablespoonscanola oil, divided2tablespoonsfresh lime juice (from 1 lime)1tablespooncanola mayonnaise2cupsshredded coleslaw mix (about 4 oz.)1cupthinly sliced red bell pepper (from 1 [8-oz.] pepper)½cupcoarsely chopped fresh cilantro¼cupsliced scallions (from 2 scallions)8(5 inch)corn tortillas, warmed¼cuppico de gallo¾ouncequeso fresco, crumbled (about 8 tsp.)

Cook Mode(Keep screen awake)

Ingredients

1(1 pound)skinless halibut fillet (1 1/2-in. thick)

1teaspoonkosher salt, divided

½teaspoonblack pepper, divided

3tablespoonscanola oil, divided

2tablespoonsfresh lime juice (from 1 lime)

1tablespooncanola mayonnaise

2cupsshredded coleslaw mix (about 4 oz.)

1cupthinly sliced red bell pepper (from 1 [8-oz.] pepper)

½cupcoarsely chopped fresh cilantro

¼cupsliced scallions (from 2 scallions)

8(5 inch)corn tortillas, warmed

¼cuppico de gallo

¾ouncequeso fresco, crumbled (about 8 tsp.)

DirectionsSeason 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.Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura TimmermanWhile 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.Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura TimmermanSpoon 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.Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura TimmermanOriginally appeared: Cooking Light

Directions

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.Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura TimmermanWhile 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.Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura TimmermanSpoon 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.Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura Timmerman

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.

A halibut fillet getting pan seared

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.

A bowl with the cilantro slaw for the seared halibut fish tacos with cilantro slaw recipe

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.

The ingredients for the seared halibut fish tacos with cilantro slaw recipe, cooked and placed out to build the tacos

Originally appeared: Cooking Light

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Nutrition Facts(per serving)381Calories16gFat37gCarbs26gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.