Grilled Halibut Tacos with Red Cabbage Slaw, Tomato and Avocado Salsa Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			16 oz Halibut, skinned 2 tablespoons canola oil Salt and freshly ground black pepper CITRUS VINAIGRETTE: 3 oz orange juice 1 oz lime juice 1/2 cup fresh basil leaves, chopped 1/2 cup fresh cilantro leaves 1/2 tsp kosher salt 1/8 tsp freshly ground black pepper 2 tsp honey 1/4 cup canola oil RED CABBAGE SLAW: 1/8 cup rice vinegar 1/2 Tbsp sugar 1 Tbsp canola oil 1/8 head red cabbage, finely shredded 1/2 large carrot, cut into fine julienne 1/8 cup chopped cilantro leaves Salt and pepper TOMATO AND AVOCADO SALSA: 2 plum tomatoes, chopped 1 ripe Hass avocados, peeled, pitted and diced 1/4 small red onion, finely chopped 1/2 serrano chile, finely diced 1 lime, juiced 1 Tbsp canola oil 1 tsp honey 2 Tbsp chopped cilantro leaves Salt and freshly ground black pepper TORTILLAS: 6-8" corn torillas canola oil for frying
			RED CABBAGE SLAW: Combine all ingredients in a bowl. Season with salt and pepper, to taste. TOMATO AND AVOCADO SALSA: Gently combine all ingredients in a bowl. Season with salt and pepper, to taste. CITRUS VINAIGRETTE: Combine all ingredients in a blender and blend for 1 minute. FISH: Preheat grill. Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side. Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork. In a small frying pan, heat oil and fry torillas breifly on both side, remove and place on paper towels to wipe off extra oil. TO MAKE TACO: Fill each fried tortilla with some of the fish, top with the Red Cabbage Slaw, Tomato and Avocado Salsa