Halibut fish tacos are the kind of meal that checks all the boxes: quick, bright, and unbelievably satisfying. The fish is tender and mild, so it carries bold flavors without feeling heavy. Pile it into warm tortillas with crunchy slaw, a zesty sauce, and a squeeze of lime, and you’ve got a crowd-pleaser.
Whether it’s a weeknight dinner or a casual weekend get-together, these tacos feel special without being fussy. They’re fresh, flaky, and loaded with flavor in every bite.
Why This Recipe Works
- Mild fish, big flavor: Halibut’s clean taste pairs perfectly with citrus, chili, and fresh herbs.
- Quick cook time: Halibut cooks in minutes, staying moist and flaky when handled right.
- Balanced textures: Crisp slaw, warm tortillas, creamy sauce, and juicy fish make every bite satisfying.
- Easy to customize: Swap toppings, play with heat, or switch the cooking method to fit your kitchen.
What You’ll Need
- Halibut fillets: 1.25 to 1.5 pounds, skinless, cut into 3–4 inch pieces
- Olive oil: 2 tablespoons
- Lime juice and zest: 2 limes (zest one, juice both)
- Chili powder: 1 teaspoon
- Ground cumin: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Garlic powder: 1/2 teaspoon
- Kosher salt and black pepper: to taste
- Corn or flour tortillas: 10–12, warmed
- Neutral oil or butter (for pan): 1 tablespoon
For the slaw:
- 2 cups finely shredded green or red cabbage
- 1/2 cup shredded carrot (optional)
- 1/4 cup chopped cilantro
- 1 jalapeño, finely minced (seeds removed for less heat)
- Juice of 1 lime
- 1 tablespoon olive oil
- Pinch of salt
For the crema:
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon hot sauce or adobo sauce from chipotles (optional)
- Pinch of salt and pepper
Optional toppings:
- Diced avocado or guacamole
- Pickled red onions
- Radishes, thinly sliced
- Extra cilantro
- Lime wedges
How to Make It
- Mix the spices: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
- Season the fish: Pat the halibut dry. Toss with olive oil, lime zest, and half the lime juice.
Sprinkle the spice mix evenly on all sides. Let it sit for 10–15 minutes while you prep the slaw.
- Make the slaw: In a bowl, toss cabbage, carrot, cilantro, jalapeño, lime juice, olive oil, and a pinch of salt. Taste and adjust lime or salt as needed.
It should be bright and crunchy.
- Stir the crema: Combine sour cream (or yogurt), mayo, lime juice, hot sauce, salt, and pepper until smooth. Set aside.
- Cook the fish: Heat a large nonstick or cast-iron skillet over medium-high. Add a little oil or butter.
Cook halibut pieces 2–3 minutes per side, depending on thickness, until the flesh flakes easily and is opaque. Don’t overcook.
- Flake gently: Transfer fish to a plate and use two forks to break it into large, tender flakes. Squeeze the remaining lime juice over the top.
- Warm the tortillas: Toast tortillas in a dry skillet 15–30 seconds per side, or wrap in foil and warm in a low oven.
Keep them covered so they stay soft.
- Assemble: Layer slaw onto each tortilla, add halibut, drizzle with crema, and finish with avocado, pickled onions, radishes, and cilantro. Serve with lime wedges.
Keeping It Fresh
- Storage: Refrigerate leftover fish in an airtight container for up to 2 days. Store slaw and crema separately.
- Reheating: Rewarm fish gently in a skillet over low heat with a splash of water or oil, just until heated through.
Avoid the microwave if possible to prevent dryness.
- Make-ahead: Mix the dry spice blend and make the crema a day ahead. Shred cabbage and keep it dry; add lime and oil right before serving to keep it crisp.
Benefits of This Recipe
- Nutritious and light: Halibut is lean and high in protein. Paired with cabbage and yogurt-based crema, it feels indulgent without being heavy.
- Weeknight-friendly: From start to finish, you’re looking at about 30 minutes.
- Great for groups: It’s easy to scale and set up as a build-your-own taco bar.
- Flexible flavors: Works with different spice levels, toppings, and tortillas.
Pitfalls to Watch Out For
- Overcooking the fish: Halibut can dry out quickly.
Pull it as soon as it flakes easily and looks opaque.
- Skipping the pat-dry step: Wet fish won’t sear well and can steam instead of brown.
- Soggy tortillas: Warm them right before serving and don’t overload. Double up if using thin corn tortillas.
- Under-seasoning: Taste as you go—slaw, crema, and fish all benefit from the right salt and lime balance.
Alternatives
- Different fish: Try cod, mahi-mahi, tilapia, or snapper. Choose firm, flaky, mild fish.
- Cooking methods: Grill or broil the fish for a bit of char.
Bake at 400°F (205°C) for 8–12 minutes for a hands-off option.
- Tortillas: Use corn for more traditional flavor, or flour for a softer wrap. Low-carb tortillas work if you prefer.
- Dairy-free: Use dairy-free yogurt for the crema or blend avocado with lime, cilantro, and a splash of water for a creamy sauce.
- Spice variations: Swap smoked paprika for chipotle powder, or add a pinch of cayenne for more heat.
- Slaw swap: Pineapple or mango salsa adds sweet contrast. Or toss cabbage with a touch of rice vinegar for a lighter crunch.
FAQ
How do I know when halibut is cooked?
The fish should turn opaque and flake easily with a fork.
Depending on thickness, it usually takes 2–3 minutes per side in a hot skillet. If using a thermometer, aim for 130–135°F (54–57°C) and rest briefly off heat.
Can I use frozen halibut?
Yes. Thaw it overnight in the fridge, then pat very dry before seasoning.
Frozen can release more moisture, so drying is key for a good sear.
What if I don’t like spicy food?
Reduce or skip the chili powder and hot sauce. The tacos still taste great with cumin, smoked paprika, lime, and cilantro providing plenty of flavor.
How can I make this gluten-free?
Use certified gluten-free corn tortillas and confirm your spices and hot sauce are gluten-free. Everything else in the recipe is naturally gluten-free.
What sides go well with halibut tacos?
Try black beans, cilantro-lime rice, grilled corn, or a simple cucumber salad.
Chips and salsa or guacamole also round out the meal nicely.
Can I grill the halibut without it sticking?
Yes. Oil the grill grates well, preheat to medium-high, and avoid moving the fish too soon—flip once it releases naturally, usually after 3–4 minutes.
How do I keep tortillas warm for a crowd?
Wrap a stack in a clean, slightly damp kitchen towel and keep them in a low oven (around 200°F/95°C). Replenish as needed so they stay soft.
Wrapping Up
These halibut fish tacos deliver everything you want in a quick, fresh meal: flaky fish, crisp slaw, and a tangy crema that ties it all together.
They’re simple enough for weeknights and festive enough for guests. Keep the flavors bright, don’t overcook the fish, and lay out a few toppings so everyone can build their perfect taco. One bite, and they’ll become a repeat favorite.