Ingredients:

  • 1 lb halibut fillets, cut into 2-inch strips
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 cup diced fresh mango
  • 0.25 cup finely diced red onion
  • 0.25 cup chopped fresh cilantro
  • 1 tbsp lime juice
  • 1 pinch salt
  • 0.5 cup Greek yogurt
  • 1 ripe avocado
  • 1 tbsp lime juice
  • 1 tsp chipotle powder
  • 1 pinch salt
  • 8 small corn tortillas
  • 2 cups shredded red cabbage
  • 1 tbsp apple cider vinegar
  • 1 tbsp lime juice

Instructions:

  1. Pat the halibut strips completely dry with paper towels. Coat lightly in oil, then toss with the smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
  2. In a small bowl, combine diced mango, red onion, cilantro, and lime juice for the salsa.
  3. In a separate bowl, mash the avocado with Greek yogurt, lime juice, and chipotle powder until velvety.
  4. Toss shredded cabbage with apple cider vinegar and lime juice; set aside to soften.
  5. Preheat the pellet grill to 400°F (204°C).
  6. Place the seasoned halibut strips directly on the grill grate and cook until they reach the desired internal temperature, approximately 15 minutes.
  7. Place tortillas on the grill for 30-60 seconds per side until charred and warm.
  8. Assemble tacos by placing the grilled halibut in charred tortillas and topping with the quick-pickled slaw, mango salsa, and avocado crema.