Halibut Fish Tacos with Cabbage Slaw & Lime Sauce

November 02, 2024

Eight Tacos for Four Servings

Seasoned halibut, crunchy cabbage and a lime sauce make a simple taco filling. This recipe uses 1 lb of prepared fillets and eight small tortillas. Serve two tacos per person, with sides as desired.

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Choose the Right Halibut

Use plain fresh halibut fillet portions or frozen halibut fillets, thawed according to their package directions. Follow any requirement to open vacuum packaging before thawing. Recipe quantities describe the food you prepare, not the retail package.

Whole halibut is head-off and gutted and may arrive in large sections; prepare suitable fillets first. Steaks and cheeks need handling and timing suited to those cuts.

Ingredients

Fish

1 lb plain halibut fillets, checked for bones
1 tbsp neutral cooking oil
1 tsp chili powder
½ tsp smoked paprika
½ tsp ground cumin
¼ tsp garlic powder
¼ tsp salt and black pepper to taste

Slaw, Sauce and Tortillas

8 small corn or flour tortillas
2 cups finely shredded cabbage
2 tbsp lime juice, divided
½ cup plain Greek yogurt or sour cream
1 tsp hot sauce, optional
1 avocado, sliced, optional
2 tbsp chopped cilantro and lime wedges

Method

Toss cabbage with 1 tbsp lime juice and a small pinch of salt. In a separate bowl, mix yogurt or sour cream with the remaining lime juice and optional hot sauce. Refrigerate both while preparing the fish.
Pat the fillets dry. Mix chili powder, paprika, cumin, garlic powder, salt and pepper, then season both sides of the fish.
Heat oil in a skillet over medium-high heat. Add the fillets in one layer, leaving space between pieces. Turn once the underside is browned and releases with gentle lifting.
Reduce the heat as needed and continue until the thickest part reaches 145°F. Transfer to a clean plate and break into bite-sized pieces, checking again for bones.
Warm tortillas in a separate dry skillet until pliable. Divide fish among them, then add slaw, lime sauce and optional avocado. Finish with cilantro and serve promptly.

Cook fish to 145°F in its thickest part, following FDA seafood guidance. Thickness and equipment affect timing; browning alone does not measure the center temperature.

Mango Salsa Variation

Add a spoonful of mango salsa to each taco. The linked recipe and video show the topping separately. Pineapple can replace mango if preferred; adjust lime and chili to taste.

Baked Fish Option

Brush the seasoned fillets with the oil and place on a lined baking tray. Bake at 400°F, checking after about 10 minutes, and continue until the thickest part reaches 145°F. Thick portions take longer. Flake and assemble as above.

Preparation Notes

Prepare the slaw and sauce ahead and keep refrigerated. Cook the fish close to serving and assemble only the tacos you will eat. Review tortilla, seasoning and sauce labels for relevant allergens; corn tortillas alone do not establish that the complete recipe is gluten-free.

For a plated fillet dinner, try pan-seared halibut with lemon and herbs.