Halibut is one of the best fish to make fish tacos because of its mild flavor, tender and flaky meat.
These tacos are easy to make, the fish filet cooks quickly in a skillet, grill or air fryer. For this recipe I used baked/grilled fish with no batter but a delicious dry rub.
This recipe has been updated. Instead of store-bought taco seasoning (which you can use if you prefer) I made my own seasoning blend. The coleslaw recipe has been modified (no mayo) and I've added avocado crema to the tacos.
Recipe highlights
Fish tacos are easy to make. The fish cooks very quickly and dinner can be ready in just about 30 minutes.
Tacos are a great way to stretch a piece of fish but they are filling.
You can add your favorite toppings and make the tacos your own. You can customize these tacos to your own liking.
Fish Dry Rub
One of my favorite ways to season fish is with a dry rub. It is a fast way to pack tons of flavor.
In this recipe I'm using a simple blend. It is perfect to add a touch of color and great flavor to the fish.
The rub includes garlic powder, onion powder, salt, oregano, paprika and ancho chile powder.
Ingredients
For this recipe you can make everything from scratch or use some store-bought ingredients.
- Fish: For this recipe I used Halibut but cod or any white, dense fish is a great substitute.
- Homemade taco seasoning: You can use store-bought as well but the spice level might be higher.
- Corn tortillas: Making them fresh is great if time allows. You will need an additional 20 minutes if you decide to make your own tortillas.
- Slaw: I used a package of shredded cabbage and carrots and made a quick citrus and honey dressing. It keeps the cabbage crisp but flavorful.
- Mango salsa: The sweet and savory contrast in this mango salsa adds a pop of freshness and color to the tacos.
- Avocado crema: This creamy avocado topping adds a little heat to this tacos, feel free to make it mild by omitting the jalapeño but it adds great flavor to these tacos.
Step by step instructions
Season the fish
Combine the taco seasoning spices in a bowl and reserve.
Cut the halibut fillet into bite size strips. Seasoning with taco seasoning on all sides and let it sit at room temperature while you prep the rest of the ingredients.
Prepare the mango salsa
Chop the ingredients for the mango salsa and combine them in a bowl. Refrigerate until ready to use.
Make the citrus slaw
Combine the cabbage with the citrus dressing ingredients in a large bowl, toss to combine and set aside.
The cabbage will soften but remain slightly crisp which will add a nice crunch to the taco.
Make the tortillas
I have recipes for both flour tortillas and corn tortillas. I highly recommend making your own corn tortillas, they only require 3 ingredients and come together quickly.
If making the tortillas from scratch, start with combining the ingredients in a bowl and forming the dough. Allow it to rest for 5 minutes.
Preheat a skillet, for the dough and make the tortilla rounds. Cook and set aside wrapped in a kitchen towel to keep them warm.
For fish tacos, I prefer corn tortillas but it is totally up to you. I like the texture of corn and the mild flavor of the fish compliments with the sweetness of the corn tortilla adding more flavor to the overall dish.
Flour tortillas are very tasteless on their own but they are very pliable because of the gluten. They are great for burritos or quesadillas.
Make the avocado crema
Using a food processor or immersion blender add the avocado, lime juice, garlic, sour cream and cilantro. If you want this to have a little kick add a few slivers of jalapeño (start with one) and adjust to taste. Refrigerate until ready to use.
Cook the fish
When the toppings are ready to use, go ahead and cook the fish on a skillet over medium-high heat.
I used a stainless steel skillet and added a piece of parchment paper sprayed with avocado oil. This makes it easy to cook the fish without it sticking to the pan.
Serving suggestions
Once the fish is ready, go ahead and assemble the tacos.
Layer a generous dollop of the avocado crema on top of the corn tortilla. Spread it evenly.
Layer one or two fish strips on top. Add a spoonful of the mango salsa and finish it with the citrus slaw.
Add more lime if you want and enjoy.
I recommend serving three tacos per person. These are commonly served on their own without any additional sides.
Storage and reheating instructions
If you have any leftovers, store each ingredient separately.
To reheat the fish I like to use my air fryer and spray it with a little of avocado oil.
The tortillas reheat very well on a skillet with a spray of avocado oil.
Halibut Fish Tacos
Ingredients
For the Fish
- 1 lb Halibut
- 3 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ½ teaspoons kosher salt use half if using table salt or adjust to taste.
- 1 teaspoon oregano
- ½ teaspoon Ancho chile powder
Mango Salsa
- 1 cup mango diced
- 1 cup tomatoes diced
- ¼ cup red onion diced
- 1 tablespoon cilantro chopped
- 1 tablespoon lime juice
- 1 garlic clove minced
- salt
Coleslaw
- 1 lb cabbage coleslaw mix
- 1 lime
- 1 teaspoon kosher salt
- 1 teaspoon honey
- ½ teaspoon sugar
- 1 clove garlic minced
Tortillas
- 1 cup Corn flour
- 1 cup warm water
- 1 teaspoon salt
Avocado Crema
- 1 avocado
- 1 tablespoon sour cream
- 1 lime
- ¼ cup cilantro
- 2 garlic cloves
- salt and pepper to taste
- 1 sliver jalapeño optional
- ¼ teaspoon ground cumin
Instructions
Season the fish
- In a bowl combine the spices and mix well.3 teaspoons smoked paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 ½ teaspoons kosher salt, 1 teaspoon oregano, ½ teaspoon Ancho chile powder
- Cut the halibut into bite size strips and coat with the seasoning on all sides. Set aside while you prepare the toppings.1 lb Halibut
Mango Salsa
- Mix all ingredients until well combined and refrigerate until ready to use.1 cup mango, 1 cup tomatoes, ¼ cup red onion, 1 tablespoon cilantro, 1 tablespoon lime juice, 1 garlic clove, salt
Citrus slaw
- Mix the cabbage with the rest of the ingredients. Toss to combine and set aside at room temperature.1 lb cabbage, 1 lime, 1 teaspoon kosher salt, 1 teaspoon honey, ½ teaspoon sugar, 1 clove garlic
Make the corn tortillas
- Combine all the ingredients in a bowl and mix with a wooden spoon. Let the dough rest for 5 minutes.1 cup Corn flour, 1 cup warm water, 1 teaspoon salt
- Form a dough ball and divide into 12 golf-size pieces.
- Use a tortilla press to flatten the dough balls.
- Cook on a skillet for 30 seconds on each side, flipping a third time to cook for another 30 seconds.
- Place them on a clean kitchen towel to keep warm.
Avocado crema
- In a food processor combine all the ingredients and pulse until smooth and creamy.1 avocado, 1 tablespoon sour cream, 1 lime, ¼ cup cilantro, 2 garlic cloves, salt and pepper, 1 sliver jalapeño, ¼ teaspoon ground cumin
Cook the fish
- Use a skillet sprayed with avocado oil. I use stainless steel with a piece of parchment paper on top.
- Cook the fish strips for about 45 seconds per side until the flesh turns opaque. about 2-3 minutes total depending on the thickness.
- To serve, add a dollop of avocado crema to there tortilla, add the fish, mango salsa and citrus slaw.
Terry
Add one small diced Jalapeño pepper seeds and veins removed then you will have a fabulous Mango Salsa.