Ensenada Slaw with Fish Tacos

by | Jul 24, 2013 | Seafood | 0 comments

I heard this story on NPR today, and thought it was worth saving the recipe.

Use any flaky white fish. The rub is inspired by a recipe that appeared in Gourmet Magazine from June 2007.


1/2 head cabbage, cored and shredded (about 4-6 cups)
2 cups peeled and shredded broccoli stems
2-4 tablespoons cilantro, chopped (optional)
1/2 cup mayonnaise
4 teaspoons lime juice
Tabasco, to taste
Salt and pepper

Mix veggies together in a bowl. In separate bowl whisk together mayo, lime juice and Tabasco. Toss with veggies and sprinkle to taste with salt and pepper. Put in fridge while you prep the fish tacos.

Fish Tacos

2 1/2 tablespoons olive oil
2 tablespoons paprika
1 1/2 tablespoons dried oregano
1 tablespoon garlic, minced
1 1/2 teaspoons cumin
1 1/2 teaspoons red pepper flakes
1 1/2 teaspoons lime zest
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 pound halibut fillets
Tortillas and additional condiments for serving

Preheat oven to 350 degrees. Make a spice rub by combining olive oil, paprika, oregano, garlic, cumin, red pepper flakes, lime zest, kosher salt and pepper, then rub it all over the fish.

Heat a nonstick pan over high heat until very hot. Dab a little oil in the pan and pan sear the fish, flesh side down until browned. Turn fish to other side, and place in oven and cook until fish reaches an internal temperature of 145 degrees, about 6-7 minutes. Remove, cover and allow to rest at least 5 minutes. Serve on a tortilla, with a heaping pile of slaw and other condiments of your choice — salsa, guacamole, sour cream, etc.