Ingredients
2
2 servings
- •½ cup kumquats, seeded and small diced
- •¼ cup red onion, small
- •1 serrano chile, seeded and small diced
- •¼ cup fresh cilantro
- •1 lime
- •kosher salt
- •10 oz halibut fillet, cut into 2 fillets
- •1 teaspoon kosher salt, plus more to taste
- •½ teaspoon ground cumin
- •½ teaspoon garlic powder
- •½ teaspoon ancho chile powder
- •2 teaspoons grapeseed oil, or other neutral oil
- •1 cup red cabbage, finely shredded
- •1 lime, juiced
- •6 flour tortillas, lightly charred
- •1 avocado, sliced
- •radish, for garnish
- •fresh cilantro leaf, for garnish
Instructions
- Make the kumquat salsa: In a small bowl, stir together the kumquats, red onion, Fresno chile, cilantro, lime juice, and salt.
- Make the fish tacos: Season the halibut with the salt, ancho chile powder, garlic powder, and cumin.
- Heat the grapeseed oil in a medium cast iron skillet over high heat. Add the halibut and cook, flipping once with a fish spatula, until seared and cooked through on both sides, about 3 minutes per side, depending on the thickness of the fish. Remove the fish from the skillet and flake into large pieces with a fork.
- In a medium bowl, toss the red cabbage with the lime juice and a pinch of salt.
- Assemble the tacos: Add some of the red cabbage to the tortillas, then top with some of the fish, a spoonful of kumquat salsa, a few slices of avocado and radish, and a sprinkle of cilantro.
- Enjoy!
- RECIPE BY: Talia Goldstein
Nutritional Facts
Per 2 servings
- Calories: 785
- Carbohydrate: 105g
- Fat: 24g
- Fiber: 41g
- Protein: 41g
- Sugar: 14g
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