Entree: Antarctica – Northern Culinary Region – Antarctic Fish Tacos (Soft tortillas filled with pan-seared Antarctic whitefish, zesty cabbage-lime slaw, and creamy tangy sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 small whitefish fillets, approx. 4 oz (115 g) each (total about 1.5 lb (680 g))
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1.5 g) freshly ground black pepper, divided
- 8 small flour tortillas, 6 in (15 cm) (about 8 tortillas)
- 2 cups (160 g) shredded green cabbage
- 1 cup (85 g) shredded red cabbage
- 1/2 cup (30 g) finely chopped fresh cilantro
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tbsp (15 ml) white wine vinegar
- 1 tsp (5 g) granulated sugar
- 1/4 cup (60 ml) plain full-fat yogurt
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) prepared horseradish
- 1 tsp (5 ml) hot sauce optional
- 1/4 tsp (1.5 g) ground cumin
- 1 medium avocado, sliced (about 6 oz (170 g))
- Lime wedges for serving

Show original ingredient measurements

- 6 small whitefish fillets, approx. 4 oz (115 g) each (total about 1.5 lb / 680 g)
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1.5 g) freshly ground black pepper, divided
- 8 small flour tortillas, 6 in (15 cm) (about 8 tortillas)
- 2 cups (160 g) shredded green cabbage
- 1 cup (85 g) shredded red cabbage
- 1/2 cup (30 g) finely chopped fresh cilantro
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tbsp (15 ml) white wine vinegar
- 1 tsp (5 g) granulated sugar
- 1/4 cup (60 ml) plain full-fat yogurt
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) prepared horseradish
- 1 tsp (5 ml) hot sauce optional
- 1/4 tsp (1.5 g) ground cumin
- 1 medium avocado, sliced (about 6 oz / 170 g)
- Lime wedges for serving

Instructions

1. Pat the fish fillets dry and season both sides with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.75 g) black pepper. Set aside.
2. In a bowl combine shredded green and red cabbage, cilantro, lime juice, white wine vinegar, sugar, and a pinch of salt; toss and refrigerate to marinate while you prepare the fish.
3. Mix yogurt, mayonnaise, horseradish, hot sauce (if using), cumin, remaining 1/2 tsp (2.5 g) salt and 1/4 tsp (0.75 g) black pepper in a small bowl; taste and adjust seasoning. Refrigerate.
4. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat until shimmering. Add the fish fillets and cook 2–3 minutes per side, depending on thickness, until golden and just cooked through (opaque and flakes easily).
5. Warm the tortillas in a dry skillet or wrapped in foil in a low oven for 5 minutes.
6. Flake each fillet into large pieces. Assemble tacos by placing fish on tortillas, topping with cabbage slaw, a drizzle of horseradish-yogurt sauce, avocado slices, and a lime wedge. Serve immediately.