Low Sodium Gluten Free Cilantro-Lime Halibut Tacos

Total time30 min

Prep time20 min

Cook time10 min

Low Sodium Gluten Free Cilantro-Lime Halibut Tacos

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Ingredients

4 servings

For the fish

1 ½ lb halibut fillets, skin removed, cut into 2-inch pieces
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 lime, zested and juiced

For the slaw

2 cups green cabbage, thinly shredded
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice (from about 1 lime)
1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the crema

½ cup sour cream
2 tbsp fresh cilantro, finely chopped
1 tbsp fresh lime juice
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

8 corn tortillas (6-inch)
1 avocado, sliced (optional)
lime wedges, for serving (optional)

Instructions

1
In a small bowl, combine the cumin, chili powder, smoked paprika, salt, and black pepper. Pat the halibut pieces dry with paper towels, then toss them with the spice mixture, lime zest, and 1 tbsp of the lime juice until evenly coated.
2
In a medium bowl, toss the shredded cabbage and roughly chopped cilantro with the 2 tbsp lime juice, 1 tbsp olive oil, and 1/4 tsp salt until the cabbage is lightly coated. Set aside.

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