Ingredients

4 Servings

Meat & Seafood

  • Halibut Fillet 1 1/4 lb

Canned/Bottled Goods

  • Fish Sauce 1 Tbsp

  • Honey 2 Tbsp

  • Sriracha Sauce 1 Tbsp

Produce

  • Limes 3

  • Fresh Cilantro Leaf 1/4 bunch

  • English Cucumbers 2

  • Red Cabbage 1/4 head

  • Butterhead Lettuce 2 heads

Spices

  • Chili Powder 1 Tbsp

  • Kosher Salt 2 tsp

Dry Goods

  • Dry Roasted Unsalted Peanuts 1/2 cup

Pantry

  • Olive Oil 3 Tbsp

Preparation

  1. Preheat

    Preheat the oven to 425F. Line sheet pan with foil.

    Connect Oven
  2. Make Thai Cucumber Salsa

    Add all ingredients to a bowl. Stir to combine.

    • 2 , diced English Cucumbers
    • 1/2 cup , chopped Dry Roasted Unsalted Peanuts
    • 1 Tbsp Fish Sauce
    • 2 Tbsp Honey
    • 1 Tbsp Sriracha Sauce
    • 2 Tbsp , chopped Fresh Cilantro Leaf
    • 1 , juiced Lime
    • 1/2 tsp Kosher Salt
  3. Pull Apart Lettuce Cups

    Wash & dry lettuce. Separate leaves.

    • 2 heads Butterhead Lettuce
  4. Season & Bake Halibut

    Drizzle halibut with oil on prepared sheet tray. Season with remaining ingredients. Bake for 12-15 minutes.

    • 1 1/4 lb Halibut Fillet
    • 1 , juiced Lime
    • 1/4 bunch , stems removed, chopped Fresh Cilantro Leaf
    • 2 Tbsp Olive Oil
    • 1 Tbsp Chili Powder
    • 1 tsp Kosher Salt
  5. Prep Cabbage Slaw

    Add all ingredients to a bowl. Stir to combine.

    • 1/4 head , sliced Red Cabbage
    • 1 Tbsp Olive Oil
    • 1/2 tsp Kosher Salt
    • 1 , Juiced Lime
  6. Serve & Enjoy

    Assemble "tacos" by adding the halibut and Thai cucumber salsa to the lettuce cups. Top with slaw.

Nutrition

  Amount per
serving
Daily value percentage
Calories 430 kcal  
Total Fat 20 g 26%
Total Saturated Fat 3.5 g 17%
Unsaturated Fat 17 g  
Low Cholesterol 70 mg 23%
Sodium 1770 mg 80%
Total Carbohydrate 32 g 11%
Good Source: Fiber 7 g 26%
Sugars Total 16 g  
Excellent Source: Protein 35 g 69%
Excellent Source: Vitamin C 70 mg 80%
Calcium Ca 130 mg 10%
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By Innit Culinary Team