Halibut, Savoy Cabbage, and Cilantro Tacos

Votes: 2

Time: 45 min.
Complexity: easily
Servings: 4

These tacos with tender pieces of fried halibut will be a hit with everyone. They get their special flavor from the lime and fresh cilantro sauce tossed with the fish before frying. Save some of the sauce for the Savoy cabbage salad dressing. The flavor is incredibly refreshing and spicy, and the tacos are incredibly juicy. Serve the fish with the salad on corn tortillas, drizzled with Mexican green tomatillo salsa.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 - 12 corn tortillas, warmed
450 g skinless halibut fillet, cut into 2.5 cm pieces.
3 limes
2 cloves garlic, cut into 4 pieces
1 small bunch cilantro, leaves and tender stems (about 2 cups)
1 bunch green onions, half coarsely chopped, half finely chopped
1.5 tsp ground cumin
1/4 cup extra-virgin olive oil
4 cups tightly packed, finely shredded Savoy cabbage (about 220 g)
2/3 cup sour cream
Prepared salsa verde, ready to serve

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tortilla, halibut, Savoy cabbage, salsa sauce, sour cream, lime, cilantro, cumin

Cooking the dish according to the recipe:

Finely grate the zest of one of the limes and add it to the bowl of a mini food processor. Squeeze the lime juice and add the garlic, cilantro, coarsely chopped green onion, cumin, and 1 teaspoon of salt. Process until coarsely chopped. Add 2 tablespoons of olive oil and 1 tablespoon of water and continue to process until the mixture turns into a thick sauce.
In a bowl, combine the fish with most but 1 tablespoon of the sauce and let it marinate for 10-15 minutes while you prepare the cabbage and sour cream.

In a large bowl, combine the remaining 1 tablespoon of cilantro sauce with the cabbage, finely chopped green onions, the juice of the second lime, 1 tablespoon of olive oil, and 1/2 teaspoon of coarse salt. In a small bowl, combine the sour cream, the juice of the remaining lime, and a pinch of salt.
Heat a large nonstick skillet over medium heat. Add half of the remaining 1 tablespoon olive oil. Add about half of the fish, making sure the pieces are in a single layer, and cook, turning, until the fish is opaque and flakes easily with a fork, about 4 minutes.
Transfer the fish to a plate and fry the remaining fish, adding the remaining olive oil. Divide the fish among the tortillas and top with cabbage. Serve with sour cream and salsa verde.

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