- 1-1/2 libra fresh Pacific Northwest Halibut (you can substitute with any firm and flaky white fish like Mahi Mahi, Ono or Cod) - Olive oil - Fresh lime juice (about 2 medium limes) - Salt and pepper - Cumin - Chili powder (or chipotle chili powder) - Ground coriander (optional) - 1 package cole slaw mix (no dressing) - 1 cup chopped fresh pineapple - 1/4 cup chopped fresh cilantro - 1 tablespoon honey - Mexican Cheese (cotija, ranchero, or pepper jack) - Your favorite salsa - Fresh sliced avocados - Sour Cream (optional) - Corn tortillas (steamed) -Mexican Rice as a side
In a large bowl mix together a few tablespoons lime juice, honey, and a drizzle of olive oil to make a light vinaigrette.
Season with a pinch of salt and pepper. Toss with the cole slaw, and cilantro. Fold in the chopped pineapple and set aside.
For a creamy slaw, add a few tablespoons sour cream. Pre-heat the grill to 400F. Season the halibut with lime juice, olive oil, salt, pepper, cumin, chili powder, and coriander.
Grill the fish until desired doneness, or if you’d like to oven roast, pop the fish in a preheated 350F oven and roast for about 10 minutes or until fish is opaque and flaky.
Steam the corn tortillas in a steamer, rice cooker, or microwave steamer. If you like your tortillas a little crispy, lightly pan fry in corn oil and drain on paper towels.
Layer two corn tortillas and fill with fish and top with cheese and pineapple slaw. Place on a platter and serve with your favorite condiments.