On my last trip to Seattle I raided my dad’s freezer and went home with a bag full of various frozen seafood items. One of the glorious items was a halibut steak. I think halibut can be plain on its own, but it makes great fish tacos. I sought to find the perfect slaw and landed on a recipe from Bon Appetit Magazine.
The slaw is spicy from the pepper and tangy from the lime. It adds the perfect–and much needed crunch–to fish tacos. I added honey and red onion to the mix because I had extra red onion on hand and, well, I just love honey. I cut the recipe in half and it still made plenty for six tacos.
Makes 8 (or several more) servings/Bon Appetit
- 1/2 cup mayo
- 1/2 cup sour cream
- 3 tablespoons (or more) of lime juice
- 1 1/2 teaspoons finely grated lime peel
- 1 tablespoon honey
- 1 serrano chile, minced
- 2 garlic cloves, minced or pressed
- 1/3 cup chopped fresh cilantro
- 8 cups finely sliced green cabbage
- 4 green onions, minced
- Salt and pepper
(You can add 1/4 cup of chopped red onion if you have it)
Whisk the mayo, sour cream, lime juice, lime peel, honey, chile and garlic in a bowl. Stir in the cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper and then cover and chill for one hour. (This can be made a day ahead)
For my fish tacos I just marinated a halibut steak in about 1/2 cup olive oil, 1 teaspoon red pepper flakes, 1 tablespoon honey, a squeeze of lime and a sprinkle of salt and pepper for 30 minutes in the fridge and then baked it at 350 degrees until it was cooked through (about 15 minutes). Then I put a chunk on a taco-sized flour tortilla and topped it with slaw, guac and crumbled queso fresco.