Recipe courtesy of The Culinary Institute of America
Yield: 8 servings
- 1 head white cabbage, finely cut
- 1 red onion, julienne
- 1 red bell pepper, fine julienne
- 1 bunch cilantro, chopped
- 2 tablespoons orange juice
- 1 tablespoon extra virgin olive oil
- ¼ cup rice wine vinegar
- 1 teaspoon sugar
- Salt and pepper, to taste
- 2 pounds wild Alaskan halibut fillets
- 2 teaspoons ancho chile powder
- 1 tablespoon canola oil
- 8 small whole-wheat flour tortillas (8 inches in diameter)
Mix all ingredients, let sit for 15 minutes, drain excess liquid, and serve.
Season the fish fillets with salt, pepper, and chili powder.
Sauté the fillets in the canola oil to form a nice crust.
Heat the tortillas in a separate pan or microwave.
Cut or break apart the fillets and place in the tortillas.
Top with cilantro slaw and cut in half.
Nutritional information per serving (1 serving = 1 taco filled with approximately 1 cup cilantro slaw):
Calories: 325 / Protein: 29 g/ Carbohydrate: 35 g / Fiber: 6 g / Sodium: 273 mg /Saturated Fat: 1 g / Trans Fat: 0 g /Cholesterol: 28 mg
Reproduced from the March 2012 Healthy Kitchens, Healthy Lives conference at The Culinary Institute of America.
© Copyright The Culinary Institute of America
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