With bright purple cabbage, one look at this dish is like sunshine on a rainy day. Filled with tender and flaky fish, crunchy cabbage and creamy avocado sauce, one bite of these tacos will have you reminiscing of ocean- or lake-front dining. Pair them with chips, salsa and a margarita for a restaurant-inspired meal.
4 cups purple cabbage, shredded
¼ cup cilantro leaves, chopped
The juice of 2 limes, divided
1 small avocado, pit removed
1 cup plain, light Greek yogurt
1 ½ pounds halibut
1 tablespoon olive oil
1 teaspoon ground chipotle pepper
¾ teaspoon salt, divided
½ teaspoon ground black pepper
12 corn tortillas
⅓ cup cojita cheese, crumbled
- In a medium bowl, combine cabbage, cilantro and half of the lime juice, and stir until evenly coated.
- With a spoon, scoop inside of avocado from the outer shell and place in a food processor. Add yogurt and ¼ teaspoon salt, and process until smooth.
- Prepare an outdoor grill to medium-high heat. Brush fish with olive oil and season with chipotle pepper, black pepper and remaining salt. Grill fish until opaque, about 4 minutes per side. Remove from grill and flake into large chunks with a fork. Drizzle fish with remaining lime juice.
- Place tortillas on the grill for about 30 seconds on each side, until light grill marks appear. Remove from grill and place an equal amount of fish in each tortilla. Top with cabbage, avocado cream and cojita cheese.
Servings: 6 ~ Serving size: 2 tacos