Halibut, Savoy Cabbage, and Cilantro Tacos

Ingredients:

• 8 - 12 corn tortillas, warmed
• 450 g skinless halibut fillet, cut into 2.5 cm pieces.
• 3 limes
• 2 cloves garlic, cut into 4 pieces
• 1 small bunch cilantro, leaves and tender stems (about 2 cups)
• 1 bunch green onions, half coarsely chopped, half finely chopped
• 1.5 tsp ground cumin
• 1/4 cup extra-virgin olive oil
• 4 cups tightly packed, finely shredded Savoy cabbage (about 220 g)
• 2/3 cup sour cream
• Prepared salsa verde, ready to serve

Preparation:

1. Finely grate the zest of one of the limes and add it to the bowl of a mini food processor. Squeeze the lime juice and add the garlic, cilantro, coarsely chopped green onion, cumin, and 1 teaspoon of salt. Process until coarsely chopped. Add 2 tablespoons of olive oil and 1 tablespoon of water and continue to process until the mixture turns into a thick sauce.
2. In a bowl, combine the fish with most but 1 tablespoon of the sauce and let it marinate for 10-15 minutes while you prepare the cabbage and sour cream.
3. In a large bowl, combine the remaining 1 tablespoon of cilantro sauce with the cabbage, finely chopped green onions, the juice of the second lime, 1 tablespoon of olive oil, and 1/2 teaspoon of coarse salt. In a small bowl, combine the sour cream, the juice of the remaining lime, and a pinch of salt.
4. Heat a large nonstick skillet over medium heat. Add half of the remaining 1 tablespoon olive oil. Add about half of the fish, making sure the pieces are in a single layer, and cook, turning, until the fish is opaque and flakes easily with a fork, about 4 minutes.
5. Transfer the fish to a plate and fry the remaining fish, adding the remaining olive oil. Divide the fish among the tortillas and top with cabbage. Serve with sour cream and salsa verde.