Take your Taco Tuesdays to the next level...These fish tacos will transport you right to LA. Fresh corn tortillas with chipotle crema, topped with a peppery radish slaw and fresh pico de gallo. We used halibut but you can substitute with your favourite flaky white fish.
Thinly slice cabbage and radish and cilantro. Whisk together white wine vinegar, canola oil and salt. Toss dressing with slaw, and add lime juice to taste.
Salt fish generously, heat non-stick pan and add fish flesh side down. Throw in oven at 375 for 2 minutes, add butter and continue cooking for 4-5 mins. Pull out, flip fish and baste with pan butter. Rest for 5 mins then fork apart.
Steam tortillas in oven on damp towel or grill
Assemble tacos with chipotle crema, flaked fish, slaw and Pico de Gallo and enjoy!