Don’t you love a good taco? The deep flavor of cumin, the heat of jalapeño, the pop in a bite of green cilantro. Of course, you haven’t fully experienced the taco spectrum until you’ve had a proper white fish taco.
The time is now. Grab some halibut and make sure your spice cabinet is fully stocked with oregano, chili, coriander, and cumin. If you’re feeling like you might want a little surf & turf, plan ahead and make these juicy, shredded Carnitas .
Oh, and words to live by: Do not forget the lime. A squeeze of lime makes every taco sing.
White Fish Tacos
- 1/2 tsp. dried oregano
- 1/2 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. coriander
- 1/4 tsp. ground cumin
- 1 tsp. coarse sea salt
- 1 lb halibut
- 1 tbsp. olive oil
- 1 lime, juiced
- 1/4 small red cabbage
- 4 green onions
- 1 jalapeno, optional
- coarse sea salt, to taste
- fresh ground black pepper, to taste
- 2 tbsp. coconut oil, plus more for frying tortillas
- 8 sprouted flour tortillas, or sprouted corn tortillas
- 1/2 bunch cilantro
- 1 lime
- Preheat oven to 375F.
- Mix all the spices in a small bowl.
- Place halibut in a baking dish and brush with olive oil. Sprinkle evenly with spice mix. Squeeze lime juice over fish and bake, uncovered, about 10 minutes.
- While the fish cooks, thinly shred the red cabbage, dice the green onions, and if using, halve and remove seeds from the jalapeño: mince.
- In a large bowl, make the slaw by combining the cabbage, green onions, and jalapeño with lime, salt, and pepper to taste.
- Chop the cilantro and cut the limes into wedges. Assemble the tacos by topping tortillas with the fish, slaw, and cilantro with a wedge of lime on the side.