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Seared Halibut Fish Tacos with Cilantro Slaw

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Halibut—a tender, sweet-tasting white fish—is a great option for fish tacos, especially when paired with crunchy slaw, pico de gallo and a salty cheese. We promise you'll want these more often than just on Taco Tuesdays. Serve them with a side of black beans or yellow rice to round out your meal.

Ingredients:
  • 1 (1 pound) skinless halibut fillet (1 1/2-in. thick)
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon black pepper, divided
  • 3 tablespoons neutral oil, such as canola or avocado
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1 tablespoon canola mayonnaise
  • 2 cups shredded coleslaw mix (about 4 oz.)
  • 1 cup thinly sliced red bell pepper (from 1 [8-oz.] pepper)
  • ½ cup coarsely chopped fresh cilantro
  • ¼ cup sliced scallions (from 2 scallions)
  • 8 (5 inch) corn tortillas, warmed
  • ¼ cup pico de gallo
  • ¾ ounce queso fresco, crumbled (about 8 tsp.)
Directions:
  1. 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.
  2. 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.
  3. 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.
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