BLACKENED ALASKAN HALIBUT FISH TACOS WITH SWEET AND SAVORY SLAW

Naturally mild in taste, Alaskan Halibut is ideal for bold, spicy flavors. Our Blackened Alaskan Halibut fish tacos really give this delicacy a chance to shine, with a sweet and savory slaw that rounds out the perfect bite. Pair it with a side of coconut rice for your new favorite weeknight dinner.

INGREDIENTS

• 4 Frozen Alaskan Halibut filets, thawed
• 2 tbsp butter
• 2 tbsp chili powder
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 1 tbsp onion powder
• 1 tbsp garlic powder
• ½ tbsp mustard powder
• 1 tsp sea salt
• 1/8 tsp cayenne pepper
• 1 cup green cabbage, chopped
• ½ cup purple cabbage, chopped
• 1 carrot, julienned
• ¼ cup dried cranberries
• ½ cup mayonnaise
• Salt and pepper to taste
• Corn or flour tortillas
• 1 lime, sliced

DIRECTIONS

1. In a small bowl, make your blackened spice seasoning by combining chili powder, oregano, thyme, onion powder, garlic powder, mustard powder, sea salt, and cayenne pepper.
2. Pat dry thawed Alaskan Halibut filets with a clean towel and season well on all sides with the spice mixture. Let sit for 10 to 15 minutes.
3. While fish is marinating, make the slaw. In a medium sized bowl, mix together mayonnaise with salt and pepper. Then add green and purple cabbage, carrot, and dried cranberries, and mix until well combined. Taste one more time for seasoning, then cover and put in the fridge.
4. Place a cast iron skillet with butter over medium-high heat and allow butter to melt and start to bubble. Once ready, sear Alaskan Halibut about four minutes on each side, or until fish flakes easily and is white on the inside.
5. When the fish is ready, remove the pan from heat and cut filets into large chunks. Give it all a stir with the remaining pan juices.
6. Heat your tortillas on a gas stove top or in the microwave. Top each tortilla with fish, slaw, and a squeeze of fresh lime juice.