Halibut Tacos with Citrus Coleslaw – The Ranch Table

Ingredients

• 1 large yellow onion, halved and thinly sliced
• 2 pounds boneless halibut fillets (four ½-pound fillets)
• 4 large garlic cloves, peeled and crushed
• 4 lemons, sliced into ¼-inch-thick rounds
• ¼ cup unsalted butter
• ½ teaspoon sweet paprika
• 1 teaspoon kosher salt
• ¼ cup fresh cilantro, roughly chopped
• 2 cups very thinly sliced red cabbage
• 2 cups very thinly sliced green cabbage
• 1 cup peeled and very thinly sliced jicama
• 1 cup very thinly sliced red onion
• 1 cup roughly chopped cilantro
• ½ cup olive oil
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon honey
• ½ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• 12 small yellow corn tortillas
• Fresh cilantro, for sprinkling
• Fresh lemon juice, for sprinkling
• 10 ounces queso fresco, crumbled