Soft Tacos with Halibut, Guacamole and South American Slaw

Truly a trio of fine recipes here. You could probably bring your own guac to the party without offending anyone.



  • 2 large ripe avacados, mashed
  • 1 Tbl finely chopped fresh cilantro
  • 2 tsp fresh lime juice
  • 2 tsp minced garlic
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

South American Slaw

  • 8 oz jicama, peeled and coarsely shredded
  • 1 medium carrot, corsely shredded
  • 1 small red bell pepper, stemed and seeded, cross-cut thinly.
  • 1 small red onion, cut half and then thinly crosswise
  • 2 Tbl extra virgin olive oil
  • 2 Tbl fresh lime juice
  • 1/2 tsp granulated sugar
  • 1/4 tsp ground cumin
  • 1/4 tsp kosher salt
  • 1/4 tsp geshly ground black pepper

Other ingredients

  • 4 8oz-ish halibut or cod fillets, 1/4" thick
  • extra virgin olive oil
  • 1 tsp chili powder
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper


Using a fork, mash together guacamole in a medium bowl. Combine slaw in a medium bowl.

Brush the fish with oil and dust with chile power, kosher salt and pepper. Grill over direct high heat until begins to flake: 6 tgo 8 minutes. Turn once.

Heat tortillas over direct high for 20 seconds, flip and toast for an aditional 20 seconds.