Fish Tacos with Guacamole & Napa Cabbage Slaw

Directions

1. Prepare the produce: wash and dry all fresh produce, then slice the Napa cabbage into thin shreds and transfer to a large bowl.
2. Dice the tomato and add it to the cabbage.
3. Halve and pit the avocados; scoop the flesh into a small bowl for later mashing.
4. Rinse and roughly chop the cilantro, discarding the stems; divide half into the cabbage and reserve the rest for the guacamole.
5. Squeeze the lime; divide the juice between the cabbage and the avocado to brighten both components.
6. Pat the halibut dry, drizzle with olive oil, and season with chili powder, salt, and pepper.
7. Warm a grill pan or skillet over medium heat, then cook the fish until opaque and golden, about 2–3 minutes per side. Transfer to a plate.
8. Mash the avocado with a pinch of salt and pepper until smooth to make the guacamole.
9. Toss the cabbage with the remaining cilantro and a pinch of salt and pepper. Warm the tortillas briefly in a covered plate or microwave, if desired, then assemble by layering cabbage, flaked fish, and spoonfuls of guacamole on each tortilla.