Author Notes
Omega-3 fatty acids found in fish like halibut help keep blood pressure low and cut down your risk for developing blood clots. The American Heart Association (AHA) recommends at least two servings of fish a week.
Cooking tip: It tastes great just as it is, but you could add your favorite toppings such as avocados, tomatoes, or a dollop of Greek yogurt. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/broccoli-slaw-fish-tacos —Healthline
Ingredients
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2 cups
shredded broccoli slaw
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1/2 cup
shredded carrots
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1/3 cup
red onion, chopped
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1/2
jalapeno pepper, seeded and thinly chopped
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1/4 cup
apple cider or white vinegar
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1
lime, juiced and zested
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2 tablespoons
honey
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1 tablespoon
olive oil
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2 tablespoons
fresh cilantro, chopped
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1 pound
halibut, cut into 2 inch filets, rinsed and patted dry with a paper towel
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1/4 teaspoon
cumin
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salt and pepper to taste
Directions
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Mix broccoli slaw, carrots, jalapeño, and onion in a large bowl. Set aside.
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In a small bowl, mix vinegar, lime juice and zest, honey, olive oil, salt, pepper, and cilantro. Add to broccoli slaw mixture and mix well. Cover and refrigerate.
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Brush a large skillet (I like cast iron) with olive oil. Heat skillet over medium high.
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Brush each side of halibut with olive oil and sprinkle with cumin and some salt and pepper. Place the halibut in the skillet and cook for about 3 to 4 minutes on each side, until fish starts to flake.
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To make tacos, heat corn or flour tortillas in a skillet or microwave until warm and soft. Add flaked halibut and broccoli slaw.
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