Fresh Fish Tacos with Cabbage Slaw

Ingredients

• 1 lb halibut fillet
• 8 count corn tortillas
• 2 cup red cabbage
• 1 large carrot
• 0.5 count cucumber
• 0.5 count green bell pepper
• 1 cup arugula
• 2 tbsp fresh chives
• 2 tbsp parsley
• 3 tbsp extra virgin olive oil
• 1 tbsp garlic-infused oil
• 1 tsp salt
• 1 tsp paprika
• 0.5 tsp ground coriander seeds
• 1 tsp fresh ginger

Instructions

1. 1Prepare the slaw by combining shredded red cabbage, julienned carrot, sliced cucumber, fresh chives, fresh parsley, 1 tbsp extra virgin olive oil, and 1/2 tsp salt in a bowl. Toss thoroughly to combine.
2. 2Season the halibut fillet with the remaining 1/2 tsp salt, paprika, ground coriander seeds, and grated fresh ginger. Heat garlic-infused oil and 1 tbsp olive oil in a skillet over medium heat. Cook the halibut for 3-4 minutes per side until it flakes easily. Gently flake the cooked fish into bite-sized pieces.
3. 3Warm the corn tortillas in a dry skillet over medium heat or in a microwave until they are soft and pliable.
4. 4Assemble the tacos: Fill each warm tortilla with flaked halibut, a generous spoonful of the prepared cabbage slaw, sliced green bell pepper, and fresh arugula.