These Halibut Fish Tacos are easy to make and can be topped with a variety of yummy ingredients or sides or served plain for picky eaters!
It is the season of Lent, and as soon as I found out I’d be making a fish recipe for the blog, I instantly knew I wanted to make Baja fish tacos because they’re my absolute favorite. They not only taste great, but they’re super easy to make. Plus, I only make my fish tacos with halibut. I know halibut is a spendy fish, but I was lucky enough to have a large frozen fillet in the deep freezer. I had a friend who went up to Alaska and caught more halibut than he could possible consume before his next trip the following year. I was the lucky girl who got a few free fillets because of it!
Because you cut the fish up into bite sized pieces, this recipe works great with a fillet that’s been frozen. Now, I’m a bit of a food snob and think fish tastes best when its freshly caught and grilled up without being frozen first. One of the many benefits of living in the Pacific Northwest. But I understand that not everyone can have that luxury because of where they live or because what’s in season. If you’re just going to cut up and fry fish, go for the frozen stuff!
I made an awesome creamy cilantro lime slaw to go with these tacos and both my husband and kids gobbled it up. I pictured them plain, however, because I want you to use your imagination on how awesome you can make these tacos. Top them with some avocado, cabbage, lime juice, sour cream, salsa, or all of the above. Picky eaters at home? Not to worry. Serve them up plain with some *gasp* ranch dressing or ketchup for dipping. Either way, you will love them.
- 1 to 1/2 pound halibut fillet
- 1/2 cup all purpose flour
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 cup oil (I prefer avocado oil)
- 12 corn tortillas
- Remove skin from fillet. Cut fish into bite sized 1 inch cubes.
- In a medium sized bowl, combine flour, cumin, chili powder, and salt. Dredge halibut pieces in the flour mixture to fully coat.
- Heat oil in a large heavy bottom skillet over medium high heat. Ensure the oil is hot by adding a pinch of flour - if it bubbles immediately, the oil is ready.
- Place the halibut in the hot oil. Do not crowd the individual pieces and plan on cooking the fish in two batches, depending on the size of your fillet. Cook each side until golden brown, about 2 minutes per side. Gently turn with tongs. Once fully cooked, transfer fish to a paper towel lined plate.
- Once all of the fish has cooked, you can cook your tortillas in the hot oil. Stacked in pairs, cook the bottom tortilla in the oil. After about 15 seconds, flip both tortillas and turn the top tortilla over so the uncooked side in on the outside. Continue to flip and turn until both sides of each tortilla have cooked in the oil. Set the warm tortillas on a paper towel to drain.
- To serve, put 3-4 pieces of fish in a tortilla and top with creamy cilantro lime slaw, salsa, sour cream, and/or a squeeze of lime.
Looking for more seafood recipes from Self Proclaimed Foodie?
Be sure to check out this SALMON CHOWDER
And if you’d like to make that CREAMY CILANTRO LIME SLAW, here’s the recipe!