Prep 15 mins
Cook 10 mins
I tried these when visiting friends in San Diego. They are so delicious and great when the weather gets warm. They shared the recipe with me but I don't know where it originates from--don't really care. Just know it is good eatin'
- 1 1⁄2 lbs halibut fillets, cut into chunks
- 2 -3 tablespoons cajun seasoning (I use Tony Chachere's)
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1⁄4 cup cider vinegar (or a vinegar of your choice)
- 1⁄4 cup sour cream
- 6 green onions, chopped
- 1⁄2-1 teaspoon salt
- 8 flour tortillas
- lemon wedge
- tartar sauce
- Put halibut chunks in a bowl; sprinkle with cajun seasoning and toss to coat.
- Transfer halibut to a well-greased grill wok (the kind with holes in it).
- Stir-grill over hot coals for 8-10 minutes, tossing while cooking.
- In a big bowl, add cabbages; mix well.
- In a smaller bowl, add vinegar, sour cream, green onions, and salt; stir to combine.
- Add dressing mixture to cabbage; toss to coat well.
- For each tortilla, fill with 1/3 cup cabbage mixture and 4-5 chunks of halibut; fold up and serve with lemon wedges, salsa, tartar sauce, guacamole, and a pitcher of margaritas.
I varied on this. I used sole instead of halibut and omitted the cajun seasoning and used flour instead. I then stir fried in a regular nonstick pan with a few tablespoons of olive oil. Another suggestion is to serve with lime and cilantro which I also did. I'm sure that made to the specifications of the recipe it's very good as well. I picked this recipe because I was looking for a Baja Sauce recipe that my husband, who has spent extensive time in Mexico, requested. He said the sauce and the way I made this recipe was the most authentic fish taco he'd had in the United States. Very, very easy recipe to make and really good!
Fun to try, but we thought the fish was kind of bland, and there was waaaay too much vinegar in the dressing for 3 cups of cabbage. I had to throw the first batch down the sink, then remade it with 1/4 c. sour cream and 1 tablespoon of vinegar. Had high hopes for this with all the rave reviews but we were slightly disappointed. But, like I said, fun to try!
I really liked that the fish is not fried and that it is cooked on the grill. There were a couple of adjustments based on personal preference and ingredients on hand. The cabbage was all green cabbage, used Greek yogurt in place of sour cream and white corn tortillas. The tortillas were wrapped and foil and warmed on the grill while the fish cooked. These were topped off with Simple Avocado-Mango Salsa. Made for When It's Hot/When It's Not in the *Diabetic Forum*