FAST, fresh, and absolutely fabulous! These pan-fried Halibut Tacos with a zesty cilantro lime coleslaw are always a family favorite!
Starting with flaky white fish on flavorful corn tortillas and topped with a bright, beautiful slaw of red cabbage, onion, cilantro, and jalapeno in a sweet & garlicky Greek yogurt dressing, these gorgeous Halibut Tacos are destined for dinner table greatness!
Make These Tacos Just for the Halibut!
Halibut fish tacos are my family’s favorite…and I can’t argue! Not only are these halibut tacos a healthy dinner option, but they’re also scrumptious and economical. This pan-seared recipe makes it super easy to feed a crowd, and the tacos come together QUICK, so you’re not spending all your time and energy in the kitchen!
Unique Sides to Serve with Halibut Fish Tacos
- Clever, colorful Garbanzo Bean Salad with Cilantro Lime Dressing is a fresh and fabulous side dish for halibut tacos!
- For another fresh, vibrant option, try authentic Mexican Street Corn or this light and delicious Skinny Mexican Street Corn.
Ingredients
Pan-Seared Fish: Halibut fillets, lightly breaded with a-p flour, seasoned with cumin, chili powder, and salt, and pan-fried in oil (I like avocado) are the perfect foundation for these fish tacos!
Slaw: This unique, Mexican-inspired slaw MAKES this recipe! We’re using a head of purple cabbage, fresh cilantro, green onions, a large jalapeno, and a generous sprinkle of salt. This is bright, fresh, and zesty!
Dressing: The slaw dressing adds incredible flavor and a creamy texture! Featuring plain Greek yogurt and mayo and seasoned with honey, lime, garlic, cumin, and pepper – you’ll want to put this dressing on everything!
Optional Toppings: Fresh lime, sour cream, or salsa all make nice additions to these tacos.
How to Make Halibut Tacos
STEP ONE: Shred the cabbage the place it in a colander, sprinkle with salt and toss it all together, let it rest for 15 minutes. In a large mixing bowl, whisk together the dressing ingredients until smooth and creamy.
STEP TWO: Add the cabbage, cilantro, green onions, and minced jalapeno to the dressing, and toss everything together until evenly coated.
STEP THREE: Remove the skin from the fish filets and cut them into bite-sized 1-inch cubes. Add the flour, cumin, chili powder, and salt to a shallow bowl and stir them together. Dredge the raw fish through the mixture to fully coat.
STEP FOUR: Heat the oil in a large skillet over medium-high heat. When hot, place the halibut into the skillet, but don’t overcrowd. Cook until each side is golden brown, about 2 minutes per side, turning gently. When cooked, transfer to a paper towel-lined plate.
STEP FIVE: In a dry skillet over medium heat, cook each tortilla for about 30 seconds per side. (I can usually fit 2-3 at a time in the skillet.)
STEP SIX: Assemble the tacos by placing 3-4 pieces of halibut in each tortilla, along with a heaping spoonful of coleslaw. We like to garnish these tacos with a squeeze of lime juice and some chopped cilantro.
Tips for Success
- Wild-caught Alaskan halibut makes the absolute BEST fish tacos!
- Be careful not to overcook the fish – it should be just opaque.
- You can fully prepare halibut tacos in the kitchen, or set up a “taco bar” so everyone can assemble their own!
- Heat the corn tortillas in a dry skillet right before assembling the tacos.
What Kind of Fish Makes the Best Fish Tacos?
To make the best fish tacos, you need to start with a mild, firm white fish that cooks well and flakes easily. It doesn’t have to stay “pretty” – it’s going into a taco shell with toppings! Halibut, cod, and tilapia are the top choices, but mahi-mahi, grouper, and haddock also work well. These milder white fish give tacos a great texture without a “fishy” flavor, letting your toppings shine!
What Toppings Do You Put on Fish Tacos?
Warm, flaky, mild-flavored fish tacos deserve toppings that WOW your taste buds! Traditional Mexican fish tacos include lettuce, cilantro, pico, and a cool mayo-lime crema – yum! In our healthy halibut tacos, we’re using a red cabbage, jalapeño, and onion slaw with a sweet & garlicky lime dressing! Other toppings for halibut tacos could include a fruity salsa (like mango), avocado, diced tomatoes, salsa verde, pickled veggies (onions, radishes, etc.), or even cheeses like cotija, queso fresco, or even goat cheese!
All Types of Tantalizing Taco Recipes!
- Easy Ranch Chicken Tacos
- Walking Tacos
- Carne Asada Tacos
- BBQ Pork Loin Tacos
- Grilled Bacon-Wrapped Shrimp Tacos
- Chorizo and Potato Breakfast Tacos
*This post originally posted on 03/06/2015.
Ingredients
- 1.5 pounds halibut fillets skin removed and cut into 1-inch pieces
- ½ cup all-purpose flour
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ cup avocado oil or olive oil
- 12 corn tortillas
Coleslaw
- 1 small head red cabbage cored and shredded
- 1 teaspoon salt
- ½ cup fresh cilantro stemmed and chopped
- 3 green onions thinly sliced
- 1 large jalapeno seeded and minced
Coleslaw Dressing
- ¾ cup plain non-fat Greek yogurt or sour cream
- ½ cup mayonnaise
- 1 tabelspoons honey
- 1 large lime zested and juiced
- 2 cloves garlic minced
- ½ teaspoon ground cumin
- black pepper to taste
Instructions
Coleslaw
- Place the cabbage in a colander and sprinkle with1 teaspoon of salt. Let it rest for 15 minutes. Tip: I let the cabbage rest while I prepare and cook the fish. Then I make the coleslaw before starting on the tortillas.
- In a large mixing bowl, whisk together the Greek yogurt, mayo, honey, lime zest, lime juice, garlic, and cumin until smooth. Add pepper to taste.
- Shake the cabbage to drain any excess moisture, then transfer it to the bowl of dressing along with the cilantro, green onions, and jalapeno. Toss to coat. Season with salt and pepper to taste, if needed. Set aside.
Tacos
- In a shallow bowl, combine the flour, cumin, chili powder, and salt. Dredge halibut pieces in the seasoned flour until each one is fully coated. Set aside on a plate.
- Add the avocado oil to a large skillet over medium-high heat. Once the oil is hot, cook the fish in batches for 2 minutes per side, using tongs to gently turn the pieces. Transfer the cooked fish to a paper towel-lined plate and continue until all of the halibut has been cooked.
- Place a second skillet over medium heat. Once hot, toast the tortillas for 30 seconds per side. Transfer to a plate and cover with a kitchen towel to keep warm while you toast the remaining tortillas.
- To assemble, arrange a heaping spoonful of cole slaw down the center of a tortilla. Top with 3-4 pieces of fish. Garnish with a squeeze of fresh lime juice and chopped cilantro. Serve immediately.
Notes
- There will be extra cole slaw leftover. You can serve some of it as a side dish with the tacos, or make a half-batch.
- If you want to save some cole slaw for later, I recommend storing half the veggies and half the dressing in separate containers. Then mix together when you’re ready to eat.
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