Rubbed and Seared Fish Tacos with Lime Cabbage Slaw
By Tom Douglas
Images
Serves
Makes 4 to 6 servings
Ingredients
- 3 cups shredded green cabbage
- 1½ tablespoons fresh lime juice
- Kosher or sea salt
- 3 tablespoons Rub with Love Veggie Rub
- 1½ pounds halibut filets
- Olive or vegetable oil, as needed
- 12 corn tortillas (use Cantina Lena's), warmed (∗see note)
- Pico de Gallo
- Sour cream, crème fraiche, or Greek yogurt
- Lime wedges
Procedure
To make the slaw, toss the cabbage with the lime juice and season to taste with salt. Set the slaw aside for at least 10 minutes to soften the cabbage a bit.
Cut the fish into pieces that will fit comfortably in your pan and pat the rub on both sides of each piece of fish. Heat a large saute pan and add a few tablespoons of oil. When the pan is hot, add the fish and sear. Turn to sear both sides and continue to cook until the fish is just done, adjusting the heat as needed. When the fish is cooked, transfer it to a platter.
Serve the fish and tortillas with the slaw, sour cream, pico de gallo and lime wedges, allowing everyone to assemble their own tacos.
∗Note: you can heat the tortillas on a hot griddle, turning to heat both sides, or you can wrap the tortillas in foil (in stacks of 4) and heat in a preheated 350°F oven for about 12 minutes.
Cut the fish into pieces that will fit comfortably in your pan and pat the rub on both sides of each piece of fish. Heat a large saute pan and add a few tablespoons of oil. When the pan is hot, add the fish and sear. Turn to sear both sides and continue to cook until the fish is just done, adjusting the heat as needed. When the fish is cooked, transfer it to a platter.
Serve the fish and tortillas with the slaw, sour cream, pico de gallo and lime wedges, allowing everyone to assemble their own tacos.
∗Note: you can heat the tortillas on a hot griddle, turning to heat both sides, or you can wrap the tortillas in foil (in stacks of 4) and heat in a preheated 350°F oven for about 12 minutes.
Rubbed and Seared Fish Tacos with Lime Cabbage Slaw
By Tom Douglas
Serves
Makes 4 to 6 servings
Ingredients
- 3 cups shredded green cabbage
- 1½ tablespoons fresh lime juice
- Kosher or sea salt
- 3 tablespoons Rub with Love Veggie Rub
- 1½ pounds halibut filets
- Olive or vegetable oil, as needed
- 12 corn tortillas (use Cantina Lena's), warmed (∗see note)
- Pico de Gallo
- Sour cream, crème fraiche, or Greek yogurt
- Lime wedges
Procedure
To make the slaw, toss the cabbage with the lime juice and season to taste with salt. Set the slaw aside for at least 10 minutes to soften the cabbage a bit.
Cut the fish into pieces that will fit comfortably in your pan and pat the rub on both sides of each piece of fish. Heat a large saute pan and add a few tablespoons of oil. When the pan is hot, add the fish and sear. Turn to sear both sides and continue to cook until the fish is just done, adjusting the heat as needed. When the fish is cooked, transfer it to a platter.
Serve the fish and tortillas with the slaw, sour cream, pico de gallo and lime wedges, allowing everyone to assemble their own tacos.
∗Note: you can heat the tortillas on a hot griddle, turning to heat both sides, or you can wrap the tortillas in foil (in stacks of 4) and heat in a preheated 350°F oven for about 12 minutes.
Cut the fish into pieces that will fit comfortably in your pan and pat the rub on both sides of each piece of fish. Heat a large saute pan and add a few tablespoons of oil. When the pan is hot, add the fish and sear. Turn to sear both sides and continue to cook until the fish is just done, adjusting the heat as needed. When the fish is cooked, transfer it to a platter.
Serve the fish and tortillas with the slaw, sour cream, pico de gallo and lime wedges, allowing everyone to assemble their own tacos.
∗Note: you can heat the tortillas on a hot griddle, turning to heat both sides, or you can wrap the tortillas in foil (in stacks of 4) and heat in a preheated 350°F oven for about 12 minutes.