2 pounds skinless halibut filets, cut into 8 - 2 inch wide strips (or another flakey white fish such as mahi mahi or cod)
2 fresh pineapple rings, 1 inch thick (omit if low-carb)
1/4 of a small purple cabbage, finely shaven
1/4 of a small green cabbage, finely shaven
1/2 small red onion, thinly sliced
2 tablespoons fresh cilantro, leaves and stems, roughly chopped
4 tablespoons freshly squeezed lime juice, divided, plus more to taste
½ cup Greek yogurt, sour cream or crema
1 tablespoon hot sauce
8 corn tortillas, to serve (use lettuce wraps for low-carb)
sea salt, to taste
freshly ground black pepper, to taste
Directions
Step 1
Preheat a grill pan or cast iron skillet over medium heat.
Step 2
In a small bowl, stir together the cumin, coriander, oregano, chili powder, ½ tablespoon of salt and ¼ cup of avocado oil to make a paste
Step 3
Gently rub the pieces of fish with the spice paste, coating all sides; set aside.
Step 4
Drizzle the pineapple rings with a bit of oil and place on the grill pan or cast iron skillet on high heat. Cook for 2 minutes per side, until lightly charred. Remove from the heat.
Step 5
Dice the pineapple, cutting around the core, and place in a large bowl along with the purple and green cabbages, red onion, 2 tablespoons of lime juice, cilantro and ½ tablespoon of salt. Stir to combine and set aside.
Step 6
In a small bowl, stir together the yogurt, hot sauce and remaining lime juice and season to taste. Add more lime juice as needed.
Step 7
Place the tortillas on the hot pan for 15-30 seconds per side, or until warmed through. Wrap in a clean kitchen towel until ready to build the tacos.
Step 8
Place the fish filets on the pan over high heat and cook for 3-4 minutes per side, or until cooked through.
Step 9
Build the tacos by adding the cooked fish to the bottom of a warm tortilla then top it with the cabbage slaw and a drizzle of the spicy yogurt.
