RCI-SW.004.0025.001
Fish Tacos
Fish Tacos from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource Cook Time: 15 minutes Serves: 8
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 2 tablespoons
- 1 tablespoon
- 1 tablespoon
- halibut1 poundcut into bite-sized pieces
- 1 tablespoon
- green cabbage1 cupshredded
- red cabbage1 cupshredded
- green onions½ cupchopped
- ¾ cup
- ¾ cup
- 8 unit
- 1 unit
Method
1
Combine taco seasoning, lime juice, and orange juice in a small bowl, stirring until the seasoning dissolves into a paste.
2
Add halibut pieces to the seasoning mixture and toss gently to coat all sides evenly.
3
Heat canola oil in a large skillet over medium-high heat until shimmering.
2 minutes
4
Add the seasoned halibut to the hot skillet and cook for 4–5 minutes, stirring occasionally, until the fish is opaque and flakes easily with a fork.
5 minutes
5
Toss green cabbage, red cabbage, and green onions together in a medium bowl to create the slaw.
6
Warm corn tortillas in a dry skillet over medium heat for 30 seconds on each side, or wrap them in a damp towel and microwave for 1 minute until pliable.
1 minutes
7
Spread a thin layer of nonfat sour cream on each warm tortilla.
8
Divide the cooked fish evenly among the tortillas, placing it down the center of each one.
9
Top each taco with a handful of the cabbage slaw.
10
Spoon salsa over the slaw, then serve immediately with lime wedges on the side.