- Level
- very easy
- Prep Time
- 25 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 1
- small red onion, thinly sliced
- 2 tbsp
- fresh strained lime juice, plus extra wedges for serving
- 30 mL
- 1 tsp
- salt, divided
- 5 mL
- ½ tsp
- cumin
- 2 mL
- ¼ tsp
- coriander
- 1 mL
- ¼ tsp
- paprika
- 1 mL
- ¼ tsp
- ancho chili powder, optional
- 1 mL
- 1 ½ lbs
- halibut, skin-off, in 4 pieces
- 680 g
- 2 tbsp
- sunflower oil
- 30 mL
- 10
- medium corn or flour tortillas, warmed
- 1 ½ cups
- thinly sliced green cabbage
- 375 mL
- 1
- avocado, pitted and sliced into thin wedges
- Cilantro sprigs, sour cream and Mexican hot sauce for serving
Directions
Step 1
Toss onion with lime juice and ¼ tsp salt in a small bowl. Let stand, stirring occasionally, while preparing fish.
Step 2
Combine remaining ¾ tsp salt with cumin, coriander, paprika and chili powder in a small bowl, ensuring salt is evenly distributed. Pat fish dry with paper towel, then sprinkle all sides with spice mixture, tossing to fully coat.
Step 3
Heat oil in a large frying pan set over medium-high heat. Add fish. Cook, turning halfway through, until fish is golden-brown and cooked through, 8 to 12 min total. Transfer to a plate and let stand, 5 min.
Step 4
Break fish into large pieces using a fork. Divide fish onto tortillas; top with cabbage, avocado and pickled onions. Serve immediately with cilantro sprigs, sour cream, hot sauce and lime wedges.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
