Ingredients

4 Servings

Meat & Seafood

  • Halibut Fillet 1 1/4 lb

Canned/Bottled Goods

  • Honey 2 Tbsp

  • Sriracha Sauce 1 Tbsp

  • Fish Sauce 1 Tbsp

Produce

  • Cilantro 1/4 bunch

  • Red Cabbage 1/4 head

  • Limes 3

  • Butterhead Lettuce 2 heads

  • English Cucumbers 2

Spices

  • Kosher Salt 2 1/2 tsp

  • Chili Powder 1 Tbsp

Dry Goods

  • Unsalted Dry Roasted 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 Unsalted Dry Roasted Peanuts
    • 1 Tbsp Fish Sauce
    • 2 Tbsp Honey
    • 1 Tbsp Sriracha Sauce
    • 2 Tbsp, chopped Cilantro
    • 1, juiced Lime
    • 1 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 Cilantro
    • 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 2060 mg 90%
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