Paleo Gluten Free Cilantro-Lime Halibut Tacos
Total time30 min
Prep time20 min
Cook time10 min
4.7(16)
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Learn more →Ingredients
4 servings
For the fish
- 1 ½ lb halibut fillets, skin removed, cut into 2-inch pieces
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- 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
For the crema
- ½ cup sour cream
- 2 tbsp fresh cilantro, finely chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 8 corn tortillas (6-inch)
Chef's tipCassava tortillas are typically 6-inch — warm them so they stay pliable, and use two for overstuffed fillings. - 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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