Ingredients
4 halibut fillets (5 ounces each), skin removed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
12 corn tortillas
2 cups finely shredded green cabbage
4 radishes, thinly sliced
1 cup fresh cilantro
3 scallions, thinly sliced
1/2 cup 2-percent Greek yogurt
1 lime, cut into wedges
Preparation
Rub fillets with oil and season both sides with salt and pepper. Heat a grill pan over medium-high. Grill fish, flipping once, until cooked through, about 4 minutes per side. Flake fish into large pieces, discarding any bones.
Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, radishes, cilantro, and scallions. Season with salt. Serve with yogurt and lime wedges.
