• 1.5 pounds City Fish Market Fancy Halibut Fillets
• 8 small flour or corn tortillas
• 2 cups cups shredded green cabbage
• 0.5 cups sour cream
• 2 chipotle peppers in adobo, minced
• 1 fresh lime, juiced
• 1 avocado, sliced
• 2 tablespoons olive oil
• 1 teaspoons smoked paprika
• 1 teaspoons cumin
• 1 teaspoons garlic powder
• 1 teaspoons kosher salt
• 0.3 cups fresh cilantro, chopped
• 1 lime, cut into wedges

1. Make the chipotle slaw: Mix 0.5 cups sour cream, 2 chipotle peppers in adobo, minced, and half of 1 fresh lime, juiced in a bowl. Add 2 cups cups shredded green cabbage and toss to coat. Refrigerate until ready to serve — at least 15 minutes.
2. Season the fish: Mix 1 teaspoons smoked paprika, 1 teaspoons cumin, 1 teaspoons garlic powder, and 1 teaspoons kosher salt together. Pat 1.5 pounds City Fish Market Fancy Halibut Fillets dry, cut into 2-inch chunks, and coat all sides with the spice mix.
3. Cook the halibut: Heat 2 tablespoons olive oil in a skillet over medium-high. Cook halibut pieces 3 minutes per side until golden and cooked through. Don’t overcrowd — cook in batches if needed. Flake into large pieces.
4. Warm the tortillas: Warm 8 small flour or corn tortillas in a dry pan or directly over a gas flame for 30 seconds per side.
5. Build & serve: Layer chipotle slaw on each tortilla, top with halibut pieces, 1 avocado, sliced, and 0.3 cups fresh cilantro, chopped. Squeeze remaining 1 fresh lime, juiced over everything. Serve with 1 lime, cut into wedges.

 

Pro tip from City Fish Market: Halibut holds up beautifully in tacos — it’s firm enough to flake into big pieces without falling apart. Make the chipotle slaw 30 minutes ahead so the cabbage softens slightly. Fancy Halibut Fillet on special this week at $19.99/lb — 884 Silas Deane Hwy, Wethersfield.