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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 645 calories
  • 40 min
  • 4 servings

Ingredients

  • 2 avocados
  • 1 small bunch cilantro
  • 1 ½ lb halibut fillet
  • 2 limes
  • 1 medium head napa cabbage
  • 16 small corn tortillas
  • 2 tomatoes
  • black pepper
  • chili powder
  • extra virgin olive oil
  • salt

Instructions

  1. Wash and dry the fresh produce.
    • 1 medium head napa cabbage
    • 2 tomatoes
    • 2 avocados
    • 2 limes
    • 1 small bunch cilantro
  2. Cut out and discard the core from the cabbage; quarter the cabbage lengthwise, then thinly slice crosswise and transfer to a large bowl.
  3. Small dice the tomatoes and add to the cabbage.
  4. Halve and pit the avocados; cube the flesh while still in the skin. Scoop out the flesh into a small bowl.
  5. Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add ½ of the cilantro to the cabbage and the other ½ to the avocado.
  6. Juice the limes into a small bowl; add ½ to the cabbage and the other ½ to the avocado.
  7. Preheat a grill pan or skillet over medium heat.
  8. Place the fish on a plate, drizzle with olive oil, and season with chili powder, salt, and pepper.
    • 1 ½ lb halibut fillets
    • 2 tbsp extra virgin olive oil
    • 2 tsp chili powder
    • ½ tsp salt
    • ¼ tsp black pepper
  9. Place the fish in the grill pan or skillet; cook until opaque and golden brown, 2 to 3 minutes per side. Once done, transfer to a plate.
  10. Season the avocado with salt and pepper; mash with a fork until smooth.
    • ½ tsp salt
    • ¼ tsp black pepper
  11. Season the cabbage mixture with salt and pepper; toss until well combined.
    • 1 tsp salt
    • ½ tsp black pepper
  12. Place the tortillas on a plate and cover with a damp paper towel. Microwave for 30 to 60 seconds until they are warmed through. (This step is optional.)
    • 16 small corn tortillas
  13. Using your hands or a fork, flake the fish.
  14. Divide the cabbage slaw among the tortillas (leaving any extra on the side), then add the fish, and spoon dollops of the guacamole on top. Enjoy!

Nutrition per Serving

Calories
645
Fat
27g
Net Carbs
47g
Protein
43g

Cookware

  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • grill pan, outdoor grill, or skillet
  • measuring spoons
  • mixing bowls
  • spatula