Ingredients
1 bag of small corn or flour tortillas
4 skinned Halibut fillets (2 inches wide)
cumin pwdr
salt and pepper
1-2 T Olive oil
Flour for dredging fillets
SLAW DRESSING
1/2 C fresh lime juice
1/3 C honey
2 T olive oil
salt and pepper to taste
1/2 tsp. cumin pwdr.
SLAW
1 1/2 C thinly sliced red cabbage
1/2 bag of BROCOLI COLE SLAW
1 C bagged julienned CARROTS
1 med. red onion slivered
3 T rough chopped cilantro
GARNISHES
1 sliced avocado
3 scallions diced
fresh diced jalapenos (optional)
Preparation
dry rub fillets lightly with cumin pwdr salt and pepper, then dredge with flour. Heat oil and pan fry fillets until golden on both sides. Do not over cook.
Dressing: combine all ingredients in shaker and pour over slaw and let sit for 15-20 min.
Slaw: combine all ingreients and mix well. After the Slaw has marinated stir and serve. Warm tortillas: use 2 corn or 1 flour when garnishing. Cut each fillet in 4-5 nice slices (crosswise). Put 2 slices per tacos, add slaw, avocado, scallions,and jalepenos to your liking.
