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Fish Tacos with Cilantro Slaw


Fish Tacos with Cilantro Slaw  
Courtesy of The Culinary Institute of America, Greystone.

Serves 8

Cilantro Slaw

1 head white cabbage, cut fine
1 red onion, julienned
1 red bell pepper, finely julienned
1/2 bunch cilantro, chopped
2 tablespoon orange juice
1 tablespoon Organic extra virgin olive oil
1/4 cup rice wine vinegar
1 teaspoon sugar
Sea salt and organic pepper to taste

  • Mix all ingredients, let sit for 15 minutes, drain excess liquid, and serve.

Fish Tacos

2 lbs (5‒6 6 oz portions) Alaskan halibut fillets
2 teaspoons ancho chile powder
1 tablespoon organic extra virgin olive oil
8 (8 inch) whole wheat flour tortillas

  • Season the fish fillets with salt, pepper and chili powder.

  • Sauté the fillets in the olive oil to form a nice crust.

  • Heat the tortillas in a separate pan or microwave.

  • Cut or break apart the fillets and place in the tortillas.

  • Top with cilantro slaw and cut in half.

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