GRILLED HALIBUT SOFT TACOS WITH COLE SLAW

RECIPES

GRILLED HALIBUT SOFT TACOS WITH COLE SLAW

We made these fantastic halibut tacos. We highly recommend them. A few of our notes after making them for the first time are to double the sauce portion as we went through it really quickly and to half the amount of garlic requested. We used 2 lbs of halibut for four people which worked really well. Recipe for the tacos is available here.

You can add sriracha aioli as well (pre made or homemade)

If I make homemade I usually use vegan mayo, sriracha, garlic and some lemon juice.

The recipe for the coleslaw we paired it with is below:

COLESLAW

INGREDIENTS:

1, Large cabbage, shredded

2, Medium carrots, grated

1, Medium onion, grated

3/4 cup, Vinegar

1/2 cup Cooking oil

1 1/2 cups granulated sugar (or sweetener of choice)

1 tbsp salt

1 tbsp celery seed

DIRECTIONS

Combine cabbage, carrot and onion in a large bowl.

Combine vinegar, cooking oil, sugar, salt and celery seed into a large saucepan. Bring to a boil, stirring frequently. Once hot, pour over cabbage mixture. Cool. Store in covered container in the refrigerator. Let stand for 1-2 days before eating. Keeps for weeks.

COLESLAW version two

INGREDIENTS:

8 cups finely shredded cabbage

1 1/4 tsp salt

3 cups grated carrots

half red onion, thinly sliced

*optional add fresh parsley

DRESSING

1/3 cup vinegar

2 tbsp vegetable oil

4 tsp granulated sugar

1 tsp dry mustard

1/2 tsp celery seeds

DIRECTIONS

In large bowl, toss together cabbage with 1 tsp of the salt. In separate bowl, toss together carrots, onion and remaining salt. Let both sit for 1 hour.

In colander, drain cabbage. Squeeze out excess mositure by the handful and return to the bowl. Repeat these steps with carrot mixture; add to cabbage and toss to combine.

Toss together coleslaw, dressing and parsley. Cover and refrigerate for 1 hour. (Make-ahead: Cover and refrigerate for up to 3 days.)

LATEST RECIPES

---