Grilled halibut fish tacos with cabbage slaw & pico de gallo
Fish second courses
Mexican cuisine
Grill
Pico de Gallo: 2 medium vine tomatoes 1 clove fresh garlic, peeled 1 teaspoon fresh lime juice Salt, to taste 1 1/4 teaspoons red onion 2 teaspoons jalapeno (or to taste) 2 teaspoons fresh cilantro Slaw: 2 cups red cabbage 1/2 cup nonfat plain yogurt 1 tablespoon fresh lime juice 1 clove fresh garlic, peeled 1 tablespoon red onion 1 teaspoon jalapeno (or to taste) 1 pinch sugar (or to taste) Salt and pepper, to taste Fish: 1 1/2 pounds fresh halibut filet with skin, about 1 inch thick 1 1/2 teaspoons fresh lime juice 1/2 teaspoon ground cumin Salt and pepper, to taste 12 6-inch corn tortillas (as fresh as you can get) Garnish: Fresh cilantro Pumpkin seeds Avocado (optional)
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