These zesty halibut tacos are a delightful twist on a classic favorite, featuring a vibrant slaw and flavorful toppings.
Prepare the slaw by thinly slicing the cabbage and cucumber.
Use a mandoline slicer for even and quick slicing.
Combine the sliced cabbage, cucumber, and chopped cilantro in a mixing bowl.
Mix gently to avoid bruising the vegetables.
Squeeze the lime juice over the slaw, and season with salt and pepper to taste.
Let the slaw sit for 15 minutes to absorb the flavors.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated for even cooking.
Heat olive oil in a non-stick, oven-safe pan over medium heat.
Swirl the oil to coat the pan evenly.
Place the halibut fillets in the pan and sear on one side until golden brown.
Avoid moving the fish too much to achieve a good sear.
Flip the fillets and transfer the pan to the oven. Bake for 10-12 minutes until the fish flakes easily.
Check the fish's doneness with a fork; it should flake easily.
Warm the tortillas in a dry skillet or microwave.
Wrap the tortillas in a damp paper towel when microwaving to keep them soft.
Assemble the tacos by flaking the cooked halibut and placing it on the tortillas. Add slaw, guacamole, and salsa.
Serve immediately for the best taste and texture.
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