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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I tried these when visiting friends in San Diego. They are so delicious and great when the weather gets warm. They shared the recipe with me but I don't know where it originates from-don't really care. Just know it is good eatin' Ingredients:
1 1/2 lbs halibut fillets, cut into chunks |
2 -3 tablespoons cajun seasoning (i use tony chachere's) |
2 cups shredded green cabbage |
1 cup shredded red cabbage |
1/4 cup cider vinegar (or a vinegar of your choice) |
1/4 cup sour cream |
6 green onions, chopped |
1/2-1 teaspoon salt |
8 flour tortillas |
lemon wedge |
salsa |
tartar sauce |
guacamole |
Directions:
1. Put halibut chunks in a bowl; sprinkle with cajun seasoning and toss to coat.
2. Transfer halibut to a well-greased grill wok (the kind with holes in it).
3. Stir-grill over hot coals for 8-10 minutes, tossing while cooking.
4. In a big bowl, add cabbages; mix well.
5. In a smaller bowl, add vinegar, sour cream, green onions, and salt; stir to combine.
6. Add dressing mixture to cabbage; toss to coat well.
7. For each tortilla, fill with 1/3 cup cabbage mixture and 4-5 chunks of halibut; fold up and serve with lemon wedges, salsa, tartar sauce, guacamole, and a pitcher of margaritas.
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