Grilled halibut tacos with creamy cashew coleslaw

I was in the mood for some fish tacos today so we stopped by the market and grabbed some fresh wild caught halibut. I love coleslaw on top of fish tacos but it's not a very healthy meal. This coleslaw, however, has no mayonnaise and no oil; cashews and water make the sauce.

This is a very healthy meal and a good way to eat fish. Nowadays, I'm only eating fish or chicken once or twice a week.

*cashews are rich in magnesium, dietary fiber and healthy oils (that can reduce risk for cancer and heart disease)
*cabbage is rich in fiber, folic acid, vitamin C and some B vitamins

You'll need

• 1 lb of white fish (I used wild halibut)
• 1/4 head of red cabbage (shredded)
• 1/4 head of green cabbage (shredded)
• 1 cup raw cashews
• 1 tsp honey
• 1/4 onion (chopped)
• 3 limes
• 1 jalapeño (seeded and finely chopped)
• 1 big tomato or 2 small roma tomatoes (chopped)
• a few cilantro leaves
• 1/4 tsp cayenne pepper
• 1/4 tsp cumin
• 1/2 tsp paprika
• salt and pepper to taste

Fish
- Before grilling the fish, pat the filets dry with a paper towel.
- Season fish with cayenne pepper, paprika and salt and pepper.
- Put fish back in the fridge for a few minutes.

Cashew cream sauce
I recommend starting the sauce off first because you have to wait 50-60 mins for the cashews to be ready. While the cashews soak, make the coleslaw.

- Soak cashews in hot (boiled) water for 50-60 mins.
- When cashews are ready: put them in a high speed blender with 1/2 cup water, juice of 1 lime, half of the chopped onion, half of the jalapeño and the honey.

Water, cashews, onion and jalapeño 

Sauce should look creamy

- Set aside to use as a sauce. 


Coleslaw
- Start off by washing the cabbage heads and cutting the core. Take out some of the leaves (these are very dirty as they protect the inside). 
- Cut in quarters and store the rest in the fridge.

Mix in shredded cabbage with lime juice

- Shred the cabbage with a mandolin or just finely julienne chop them. 
- Put shredded cabbage in a bowl with the juice of 1 lime and let it sit for a few minutes.
- When the cashew cream sauce is ready (see above) mix in half the sauce and add chopped cilantro to the cabbage. 
- Season with salt and pepper to taste.
- Serve in a bowl

Tomato Salsa
- Chop the tomatoes 
- Chop some cilantro
- Mix chopped tomatoes, cilantro and chopped jalapeño in a bowl
- Add juice of 1 lime, salt, pepper and cumin.
- Serve in a bowl.


Finally, grill the fish about 5-6 minutes each side when the coleslaw and tomato salsa is done. 

Cut/shred fish in small pieces to serve with tacos.

Assemble tacos: coleslaw first, then the fish pieces, some tomato salsa and an extra dollop of cashew sauce.

You can add avocado too (I didn't have any this time). Hope you love this!

Oscar waiting for his taco

Pam & Oscar