BC halibut fish tacos with chipotle crema
35 min · 45 g protein · 385 cals / serving
West Coast fish tacos the way Vancouver food trucks do them: chili-and-lime seared halibut flaked into warm corn tortillas, piled with a crunchy two-cabbage slaw, fresh pico de gallo, a little avocado and a smoky chipotle yogurt crema.
Ingredients
Fish
- 750 g (1 2/3 lb) halibut fillet raw halibut, skinless, or Pacific cod or lingcod
- 1 1/2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 tbsp lime juice
- 2 tsp canola oil
Slaw
- 250 g (3 cups) shredded green cabbage cabbage
- 150 g (2 cups) shredded red cabbage red cabbage
- 2 green onions, sliced
- 4 tsp lime juice
Pico de gallo
- 2 tomatoes, finely diced
- 1/2 small white onion, finely diced
- 1 jalapeño, minced
- 125 ml (1/2 cup) chopped fresh cilantro
Chipotle crema
- 150 g (2/3 cup) nonfat Greek yogurt
- 1 chipotle plus 1 tsp sauce chipotle peppers in adobo sauce, minced
- 2 tsp lime juice
To serve
- 8 small (15 cm / 6-inch) corn tortilla
- 1/3 avocado, thinly sliced
- 1 lime, in wedges
Steps
- Pat the halibut dry and rub it all over with the chili powder, cumin, garlic powder, salt and 1 tbsp lime juice. Leave it 10 minutes while you make the rest.
- Toss the cabbages and green onion with the lime juice and a pinch of salt. In another bowl, stir together the tomato, onion, jalapeño and cilantro with a pinch of salt for the pico.
- Stir the yogurt, chipotle and lime juice together for the crema.
- Heat the oil in a nonstick skillet over medium-high heat and sear the fish 3–4 minutes a side, until browned and it flakes easily, 145°F. Break it into large flakes.
- Warm the tortillas in a dry skillet or over a gas flame until soft and lightly charred. Fill each with slaw, fish, pico, a slice of avocado and a spoon of crema, and serve with lime wedges.
Good to know
Which fish works best?
Any firm white fish: halibut is the BC luxury, Pacific cod and lingcod are cheaper and just as good. Wild Pacific rockfish works too.
Can I grill the fish?
Yes. Oil the grate well and grill the fillets 3–4 minutes a side over medium-high heat on foil or in a fish basket so they do not break.
Corn or flour tortillas?
Corn is the taco-truck standard and holds up to the juicy slaw. Warm them until soft and keep them wrapped in a clean towel so they fold without cracking; if you like them doubled up, taco-truck style, buy 16.
Alternatives
Per
- Calories
- 83
- Protein
- (47%)
- 10 g
- Fat
- (17%)
- 2 g
- Carbohydrates
- (36%)
- 8 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 133 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1539 kcal goes into the pot and 1994 g of ingredients comes out as about 1850 g of food: 83 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.