Tacos de fletán con ensalada de col y lima y crema de chipotle

Ingredientes

• 1 1/2 lbs fresh halibut fillets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lime
• 2 cups green cabbage thinly sliced
• 1/4 cup red cabbage thinly sliced
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• Juice of 1 lime
• 1 tsp honey
• Salt to taste
• 1/2 cup sour cream
• 1-2 chipotle peppers in adobo sauce minced
• 1 tsp adobo sauce
• Juice of half a lime
• Pinch of salt
• 8 small corn tortillas
• 1 avocado sliced
• Fresh cilantro roughly torn
• Lime wedges for serving
• Sliced jalapeño optional

Preparación

1. 1

   Toss green and red cabbage together in a bowl. Whisk mayo, apple cider vinegar, lime juice, and honey in a small bowl then pour over cabbage. Toss well, season with salt, and refrigerate while you prepare everything else.

2. 2

   Stir minced chipotle peppers, adobo sauce, lime juice, and a pinch of salt into the sour cream. Taste and adjust heat or creaminess as needed. Set aside.

3. 3

   Pat halibut fillets completely dry with paper towels. Mix all dry spices together and rub evenly over both sides of the fish. Squeeze lime juice over the top.

4. 4

   Heat skillet over medium-high heat and add olive oil. Once shimmering, lay halibut in carefully. Cook without moving for 3 to 4 minutes until the fish releases from the pan naturally. Flip gently and cook another 3 minutes depending on thickness.

5. 5

   Remove fish from heat just before it looks fully done. Let it rest 2 minutes then break into large rough chunks with a fork. Do not shred fine — keep the pieces generous.

6. 6

   Warm corn tortillas directly over a gas burner flame for 20 seconds per side or in a dry skillet. Wrap in a clean kitchen towel to keep soft.

7. 7

   Build tacos immediately before eating: tortilla, slaw, fish chunks, chipotle crema, avocado slices, fresh cilantro, and a final squeeze of lime.