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Prep Time:
15m
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Cook Time:
15m
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Total Time:
30m
Ingredients
- 1 lb halibut
- 6 tortillas, whichever kind you prefer
- 1 c red cabbage, sliced
- 1 tbsp. cilantro, chopped
- 1 lime, quartered
Blackening Seasoning
- 1 tbsp. cayenne pepper
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- 2 tbsp. paprika
- 1/2 tsp. dried basil
- 1/4 tsp. dried oregano
- 1 tbsp. salt
- 1/4 pepper
Creamy Cilantro Sauce
- 1/2 jalapeño, remove seeds if you don’t like spice
- 2 - 3 cups cilantro
- 3 garlic cloves
- 1 avocado
- 1/2 c almond milk
- 2 tbsp. olive oil
- 2 tsp. cumin
- Juice of 1 large lime
- Salt and pepper
- 1/4 c water, if sauce is too thick
Instructions
- Preheat the oven to 450 degrees.
- Make the creamy cilantro sauce. Place all the ingredients in a food processor or blender and blend until combined. Taste the sauce. You may need to add some water to thin it out. Refrigerate until needed.
- Make the blackening seasoning. Mix the spice mixture in a bowl. Liberally coat the fish with the spice mixture. Drizzle the fish with olive oil then bake for 12-15 minutes, until just cooked through and flakey.
- While the fish is cooking, warm the tortillas. You can either do this right on the stovetop or in the microwave.
- To make the tacos- Place about 1/4 cup halibut in the warm tortillas. Add a couple tablespoons of cabbage to each taco then drizzle with the cilantro sauce. Top each taco with cilantro and serve with a squeeze of lime. Enjoy!
