Ingredients
- 4 cups purple cabbage shredded
- 1 ½ cups green cabbage shredded
- ½ tsp. salt
- ½ carrot julienned
- 1 cup BUENO® Salsa Verde
- 1 Tbsp. mayonnaise
- ½ cup white onion diced
- 2 Tbsp. cilantro chopped
- ½ tsp. garlic minced
- salt to taste
- 2 pounds Halibut
- salt to taste
- Pepper to taste
- 1 Tbsp. butter
- 1 doz. pkg. BUENO® Grandma's® 100 Calorie Tortillas
- 2 Tbsp. cilantro chopped
Servings: tacos
Units:
Instructions
Slaw Preparation
- Place shredded cabbage in plastic container.
- Toss with ½ tsp. salt.
- Cover and refrigerate 1 hour to draw out moisture.
- Remove from refrigerator. Drain cabbage and pat dry. Place in large bowl.
- Mix in carrots, salsa, mayonnaise, onions, cilantro and garlic. Salt to taste.
Halibut Preparation
- Preheat oiled grill to 350°F.
- Season fish with salt and pepper to taste.
- Grill fish uncovered for 15-20 minutes, turning halfway through.
- When fish is slightly firm to the touch, remove from grill.
- Cover with foil. Set aside.
- Once cool, flake fish into bite sized chunks.
Taco Assembly
- Lightly grill flour tortillas with butter.
- Assemble each taco with halibut and slaw. Top with chopped cilantro.
Share this Recipe
Powered byWP Ultimate Recipe
Check out some great recipe ideas
