Serves 6
Crispy and earthy cabbage is shredded super thin (with either a sharp knife or a mandoline) and paired with sweet apples in a subtly spicy vinaigrette. Make sure your cabbage is light and thin so you have a delicate mouthful instead of a thick crunch that will overwhelm the flavors.
SUGGESTED VARIETIES: Choose a good fresh-eating apple for this salad: Pink Lady, Cameo, or Honeycrisp.
12 corn tortillas
½ pound green cabbage, cored and shredded
3 to 4 medium apples, cored and thinly julienned
6 tablespoons olive oil, divided
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
¼ teaspoon cayenne pepper
2 teaspoons salt
1½ pounds halibut, cut into 4 fillets
½ teaspoon freshly ground pepper
FOR GARNISH (OPTIONAL):
Chopped fresh cilantro
Diced jalapeño
Lime slices
Preheat the oven to 250 degrees F. Lightly moisten a dish towel and wrap the tortillas in it. Put in the warmed oven and hold until you’re ready to serve.
In a large mixing bowl, add the shredded cabbage, apples, 4 tablespoons of the olive oil, the apple cider vinegar, Dijon, honey, cayenne, and 1 teaspoon of the salt. Toss the ingredients, using both hands or a large spoon. Stir very well until the ingredients are well combined and the cabbage is evenly coated. Set aside for at least 30 minutes.
While the cabbage is macerating, prepare the fish. Season the halibut fillets with the remaining teaspoon of salt and the pepper. In a large sauté pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. When the oil is hot and rippling, add the fish fillets, being sure not to overcrowd the pan. Cook, without moving, for 4 minutes, until crispy and deep golden brown. Turn the fish and cook the other side until crisp and brown, about another 4 minutes. The fish is done when it is flaky and opaque.
Remove the fish from the pan chop into cubes, and place it on a platter to serve. Serve the fish alongside cabbage, a plate of warmed tortillas, and any garnishes you’re using; let everyone build their own tacos.