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Blackened Halibut Tacos w/ Mango Slaw & Creamy Tomatillo-Avocado Sauce

Prep Time20 mins
Cook Time5 mins
Servings: 2 servings

Ingredients

  • 1/2 lb fresh Halibut sliced into strips
  • 1/4 c chili powder
  • 2 T paprika
  • 1/2 T cayenne pepper
  • 1 T black pepper
  • 1 T salt
  • 1/4 c canola oil or other high-heat cooking oil
  • 1/2 lb red cabbage shredded
  • 1/4 c red onion thinly julienned
  • 1 mango diced
  • 1 small jalapeño sliced
  • 1/4 c cilantro chopped
  • 1/4 c green onion thinly sliced
  • 1 avocado
  • 1 to matillo
  • 2 T lime juice
  • 2 T cilantro
  • 1/2 T salt
  • 1/4 c water or more to create desired consistency
  • 12 4 " corn tortillas

Instructions

  • Coat Halibut in spices, salt & pepper. Set aside.
  • For the slaw, combine red cabbage, red onion, mango, jalapeño, cilantro and green onion; mix well and set aside.
  • Sor the sauce, combine avocado, tomatillo, lime juice, 2 T cilantro, 1/2 T salt and water in a blender. Blend until smooth, adding more water until desired consistency is reached.
  • Heat canola oil in a sauté pan over high heat. Right before the oil begins to smoke, add the seasoned fish. Saute until fish is cooked through and spices have become encrusted.
  • To serve, steam, then double stack the taco shells. Top with fish, slaw and tomatillo-avocado sauce.