Name: Fish Tacos with Guacamole & Napa Cabbage Slaw
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ small bunches cilantro; 1.02 kg halibut fillet; 3 limes; 1 ½ medium heads napa cabbage; 24 small corn tortillas; 3 tomatoes; black pepper; chili powder; extra virgin olive oil; salt

Fish Tacos with Guacamole & Napa Cabbage SlawFish Tacos with Guacamole & Napa Cabbage Slaw — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 avocados

1 ½ small bunches cilantro

1.02 kg halibut fillet

3 limes

1 ½ medium heads napa cabbage

24 small corn tortillas

3 tomatoes

black pepper

chili powder

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Cut out and discard the core from the cabbage; quarter the cabbage lengthwise, then thinly slice crosswise and transfer to a large bowl.

Small dice the tomatoes and add to the cabbage.

Halve and pit the avocados; cube the flesh while still in the skin. Scoop out the flesh into a small bowl.

Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add ½ of the cilantro to the cabbage and the other ½ to the avocado.

Juice the limes into a small bowl; add ½ to the cabbage and the other ½ to the avocado.

Preheat a grill pan or skillet over medium heat.

Place the fish on a plate, drizzle with olive oil, and season with chili powder, salt, and pepper.

Place the fish in the grill pan or skillet; cook until opaque and golden brown, 2 to 3 minutes per side. Once done, transfer to a plate.

Season the avocado with salt and pepper; mash with a fork until smooth.

Season the cabbage mixture with salt and pepper; toss until well combined.

Place the tortillas on a plate and cover with a damp paper towel. Microwave for 30 to 60 seconds until they are warmed through. (This step is optional.)

Using your hands or a fork, flake the fish.

Divide the cabbage slaw among the tortillas (leaving any extra on the side), then add the fish, and spoon dollops of the guacamole on top. Enjoy!

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