The Ultimate Halibut Fish Taco Recipe Everyone Loves at Home
These halibut fish tacos are a crowd-pleaser! Featuring flaky, seasoned halibut, fresh toppings, and zesty lime crema, this recipe is perfect for a quick weeknight dinner or a fun weekend meal. Easy to make and packed with flavor!
Equipment
- 1 Non-stick skillet For cooking the halibut evenly.
- 1 Mixing bowls For preparing the lime crema and seasoning.
- 1 Knife and cutting board For chopping vegetables and herbs.
- 1 Measuring spoons For accurate seasoning measurements.
- 1 Spatula For flipping the halibut fillets.
- 1 Small whisk or fork For mixing the lime crema.
Ingredients
- 1 lb Halibut fillets Fresh or thawed if frozen.
- 2 tbsp Olive oil For cooking the halibut.
- 1 tbsp Taco seasoning Store-bought or homemade.
- 1 tsp Smoked paprika Adds a smoky flavor.
- To taste - Salt and pepper For seasoning the fish.
- 8 small Corn tortillas Warm before serving.
- 1 cup Shredded cabbage Adds crunch and freshness.
- 1 - Avocado (diced) For creaminess and flavor.
- ½ cup Tomatoes (diced) Use ripe tomatoes for best taste.
- ¼ cup Cilantro (chopped) Adds a fresh, herby touch.
- ½ cup Sour cream Base for the lime crema.
- 1 - Lime (juiced) Fresh lime juice is best.
- 1 clove Garlic (minced) Adds a kick to the lime crema.
- To taste - Salt For seasoning the lime crema.
Instructions
1. Prepare the Halibut
- Pat 1 lb halibut fillets dry and season with 1 tbsp taco seasoning, 1 tsp smoked paprika, and salt and pepper to taste.
- Heat 2 tbsp olive oil in a skillet over medium-high heat.
- Cook the halibut for 3-4 minutes per side until flaky and cooked through. Remove and set aside.
2. Make the Lime Crema
- In a small bowl, mix ½ cup sour cream, juice of 1 lime, 1 minced garlic clove, and salt to taste. Set aside.
3. Assemble the Tacos
- Warm 8 small corn tortillas in a dry skillet or microwave.
- Flake the cooked halibut into bite-sized pieces.
- Layer each tortilla with 1 cup shredded cabbage, halibut, 1 diced avocado, ½ cup diced tomatoes, and ¼ cup chopped cilantro.
- Drizzle with lime crema and serve immediately.
Notes
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Fish Substitutions:
- If halibut isn’t available, you can use cod, tilapia, or any other firm white fish.
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Tortilla Options:
- For a gluten-free option, stick to corn tortillas. Flour tortillas can also be used for a softer texture.
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Make-Ahead Tips:
- Prepare the lime crema and chop the toppings ahead of time for quicker assembly.
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Spice Level:
- Adjust the taco seasoning or add a pinch of cayenne pepper for extra heat.
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Serving Suggestions:
- Serve with extra lime wedges, hot sauce, or a side of Mexican rice and beans.
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Storage:
- Store leftover fish and toppings separately in airtight containers in the fridge for up to 2 days. Reheat the fish gently before serving.
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Vegetarian Option:
- Replace the halibut with grilled cauliflower or tofu for a vegetarian twist.