Mediterranean Halibut Tacos with Quick Cabbage Slaw (2 servings, 4 small tacos)
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve 1 lb (450 g) baked halibut and topping — about 2 cups flaked fish plus 1 cup cherry tomato/olive/pepper mix. leftover Italian Baked Halibut
- 2 TBSP plain Greek yogurt
- 1/4 tsp kosher salt
- 1/4 tsp ground cumin (optional)
- 1 TBSP olive oil or neutral oil for warming tortillas
- 4 small flour or corn tortillas (6–7 inch)
- 1 cup shredded green cabbage (about 2 cups loosely packed)
- 1 tsp lemon juice (from 1/8 lemon) or to taste
- 1/4 avocado, sliced (optional garnish)
Directions
- Make the slaw: in a small bowl toss 1 cup shredded cabbage with 2 TBSP Greek yogurt, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp ground cumin (optional). Set in fridge to chill while you warm the fish.
- Warm a nonstick skillet over medium heat and add the reserved halibut mixture (1 lb total). Gently flake large pieces with a spatula into bite-sized flakes; cook 1–2 minutes until warmed through and edges are just heated (fish should be opaque and steam lightly). Remove from heat.
- Lightly oil a separate skillet (or wipe the first) and warm each tortilla 20–30 seconds per side over medium heat until pliable and lightly browned in spots. Keep stacked wrapped in a clean towel to stay warm.
- Assemble tacos: place ~1/2 cup warm flaked halibut mixture into each tortilla (use slightly less for 4 tacos to make 2 servings), top with a spoonful of cabbage slaw and a few slices of avocado if using.
- Finish with a squeeze of fresh lemon over each taco and a few torn basil leaves from the original recipe for brightness.
- Serve immediately while tortillas are warm and the slaw is cool-crisp.