Recipe

Hosted By
DnD

		Grilled Halibut Tacos with Red Cabbage Slaw, Tomato and Avocado Salsa
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

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