Halibut Tacos With Red Cabbage and Cilantro Slaw Recipe

Pair this spicy, dry-rubbed fish with a favourite summer ale.


1/2 tsp salt
1 tsp fresh thyme leaves
1/4 tsp dried oregano
1/4 tsp cayenne
1/2 tsp sweet smoked paprika
1/2 tsp black pepper
1/4 tsp fennel seeds, crushed
1/4 tsp onion powder
1 1/2 halibut filets, skin removed

Red Cabbage And Cilantro Slaw:
1 tsp liquid honey
1/2 tsp ground cumin
Juice of 1 lime
1/4 cup canola oil
Salt and pepper
2 cups shredded red cabbage
1/3 cup shredded red onion
1/3 cup roughly chopped cilantro

Avocado Cream:
1/2 cup sour cream
Juice of 1 lime
1 tbsp each chopped cilantro, mint and flat-leaf parsley
1/3 cup olive oil
1 large avocado, pitted and peeled
Salt and pepper

To Assemble:
12 small corn tortillas
1 small handful cilantro, for garnish


Step 1: Preheat oven to 350°F.

Step 2: Combine the herbs and spices (not including the cilantro) in a bowl.

Step 3: Coat halibut with this dry rub.

Step 4: Bake until firm to the touch, approximately 10 – 12 minutes. Remove from oven and keep warm under foil.

Red Cabbage And Cilantro Slaw:
Step 1: In a large bowl, combine honey, cumin, lime juice and canola oil. Season to taste with salt and pepper.

Step 2: Toss in cabbage, onions and cilantro. Set the slaw aside.

Avocado Cream:
Step 1: In a deep bowl, pulse ingredients together with an immersion blender. If you don’t have an immersion blender, mash avocado with a fork and whisk in the other ingredients.

To Assemble:
Step 1: Warm corn tortillas in a frying pan or in the oven. Flake the halibut.

Step 2: Fill each tortilla with halibut, slaw and avocado cream and top with cilantro.

See more recipes from Sea Salt.

Reprinted with permission from Sea Salt (2013, Harbour Publishing).