Fish Tacos with Cabbage Slaw

Lettuce leaves make for an amazing “taco” shell! These are quick and easy, perfect for a weeknight taco party.

  • 1 1/2 lb halibut
  • 8 – 10 tomatillos, quartered
  • Olive oil
  • Garlic clove, minced
  • Zest of one orange
  • Zest of one lime
  • Salt
  • Pepper
  • Butter lettuce

Cabbage slaw

  • 10 oz shredded cabbage
  • 2 shredded carrots
  • 1 jalapeño, minced
  • 1/2 red onion, thinly sliced
  • 1/4 c cilantro
  • 3 tbsp olive oil
  • 3 tbsp lime juice
  • 3 tbsp orange juice
  • Salt and pepper

Combine slaw ingredients in a bowl and toss to coat. Set aside.

Heat oven to 425.In a medium bowl combine tomatillos, zest, garlic with 2 tsp olive oil. Roast for 25 – 30 minutes until soft and browned.

Heat grill over medium high heat. Season fish with salt and pepper, spray with some olive oil. Cook 3 -5 min on each side till cooked through. Break up fish into bit size pieces.

To serve- divide fish among lettuce leaves, divide tomatillos among lettuce and top with slaw.

Serves 4.