This fusion dish is full of summery flavor with moist halibut marinated in lime juice, cilantro, and chili powder, then grilled and wrapped in a corn tortilla with cabbage, avocado, and sliced radishes.
Nutritional Information
(per serving)
(per serving)
| Calories | 382 |
| Total Fat | 14g |
| Saturated Fat | 2g |
| Cholesterol | 45mg |
| Sodium | 183mg |
| Total Carbohydrate | 31g |
| Dietary Fiber | 6g |
| Sugars | n/a |
| Protein | 34g |
| Calcium | -- |
Mark Thomas
- 1/4 small cabbage , cored and shredded (about 2 cups)
- 3 tablespoon(s) lime juice
- 2 teaspoon(s) olive oil
- 1 teaspoon(s) chili powder
- 1/3 cup(s) chopped cilantro
- 1 (1.25 lb) piece halibut or mahi-mahi fillet, about 3/4-inch thick
- 8 corn tortillas, warmed
- 1 avocado, diced
- 4 radishes , thinly sliced
Directions
- In a large bowl, toss the cabbage and 1 tablespoon lime juice. In a pie plate, combine the oil, chili powder, 1 Tbsp cilantro and the remaining 2 Tbsp lime juice. Add the fish to the pie plate, turn to coat and let stand for 10 minutes.
- Heat grill to medium. Grill the fish, turning once, until opaque throughout, 5 to 7 minutes. Transfer to a plate and break into pieces.
- Fill the tacos with fish, cabbage mixture, avocado and radishes.
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