This halibut tacos recipe turns mild, flaky fish into a fresh family dinner in just 35 minutes. The lightly breaded halibut cooks up golden on the outside and tender inside, while the creamy cilantro lime slaw adds plenty of cool crunch.
Fish tacos are always a hit with my family, and this is one of my favorite ways to make them at home. I serve everything in warm corn tortillas with lime wedges on the side so everyone can finish their tacos just how they like them.
Table of contents
Why You’ll Love This Recipe
A few simple choices help this recipe deliver flavorful fish tacos without a lot of work.
- Cutting the halibut into bite-sized pieces helps it cook evenly in about 4 minutes.
- The seasoned flour coating gives the fish golden edges while keeping the inside tender and flaky.
- Just 1 ½ pounds of halibut makes 12 filling tacos for the whole family.
- The creamy cilantro lime slaw pulls double duty as a crunchy taco topping and an easy side dish.
- You can assemble the tacos yourself or set everything out taco-bar style and let everyone build their own.
Ingredients
You’ll find the exact amounts in the recipe card below, but here are a few tips to help you choose your ingredients.
Halibut: Fresh or frozen halibut will work. If using frozen fillets, thaw them completely and pat them dry so the flour coating sticks. Remove the skin before cutting the fish into 1-inch pieces.
Coating and cooking oil: All-purpose flour creates a light coating that turns golden in the skillet, while cumin and chili powder add warm flavor without making the fish spicy. I prefer avocado oil because its neutral flavor lets the fish and slaw shine, but olive oil works too.
Cilantro lime slaw: Red cabbage stays crisp and adds great color to the tacos. Salting it first helps soften the cabbage and draw out extra moisture so the finished slaw isn’t watery. For less heat, use half of the jalapeno or leave it out.
Creamy dressing: Greek yogurt gives the dressing a lighter, tangier flavor. Using sour cream instead of yogurt makes it a little richer. Mayonnaise adds creaminess, and the honey balances the lime juice and garlic.
Tortillas and toppings: Corn tortillas add classic flavor, but small flour tortillas also work. Serve the tacos with lime wedges, sour cream, salsa, avocado, or any of your favorite taco toppings.
How to Make Halibut Tacos
STEP ONE: Place the shredded cabbage in a colander, sprinkle it with salt, and toss to combine. Let it rest for 15 minutes. The cabbage will begin to soften and release some of its moisture, which keeps the finished slaw from becoming watery.
STEP TWO: Whisk the dressing until it’s smooth with no streaks of yogurt or mayonnaise remaining. Shake the cabbage well to remove the excess moisture, then toss it with the dressing and remaining slaw ingredients until everything is evenly coated.
STEP THREE: Cut the halibut into evenly sized 1-inch pieces so they cook at the same rate. Coat each piece in the seasoned flour, making sure there are no bare spots, and gently shake off any excess.
STEP FOUR: Heat the oil in a large skillet over medium-high heat until it shimmers. Add the halibut in batches and cook it undisturbed for about 2 minutes, or until the bottoms are golden. Gently turn each piece and cook for another 2 minutes. Transfer the fish to a paper towel-lined plate when the center is opaque and flakes easily.
STEP FIVE: Warm the corn tortillas in a dry skillet until they’re soft, pliable, and lightly toasted, about 30 seconds per side. Stack them on a plate under a clean kitchen towel so they stay warm while you finish the batch.
STEP SIX: Spoon the cilantro lime slaw down the center of each tortilla and top it with 3 to 4 pieces of halibut. Finish with a squeeze of fresh lime juice and chopped cilantro, then serve right away while the fish is hot and crisp.
Tips for Success
These tips will help you get golden, crisp fish on your first try.
- Make the most of the cabbage’s resting time. Salt the cabbage first, then use those 15 minutes to whisk the dressing, prep the remaining slaw ingredients, cut the fish, and mix the seasoned flour. Finish the slaw and warm the tortillas before frying the halibut so the fish is served hot.
- Keep the coating in place. Pat the halibut dry and dredge it right before it goes into the skillet. Once it hits the oil, leave it alone until the bottom is golden and releases easily. Moving it too soon can pull off the coating.
- Check the oil before adding the fish. A pinch of flour should sizzle immediately without burning. If the coating stays pale and absorbs oil, the skillet isn’t hot enough. If it darkens almost immediately, lower the heat.
- Plan on cooking in two or three batches. Give the pieces room to brown, and let the oil heat back up between batches.
- Choose firm fillets. I prefer wild-caught Alaskan halibut for its mild flavor and firm texture, but any good-quality halibut will work well.
FAQ
Do I need to rinse the cabbage after salting it?
No. The teaspoon of salt helps soften the cabbage and draw out extra moisture. Give the cabbage a good shake in the colander before adding it to the dressing, then taste the finished slaw before adding any more salt.
What can I use instead of halibut?
Another firm, mild white fish such as cod, mahi-mahi, haddock, or grouper will work. Cut thicker fillets into 1-inch pieces and watch the fish closely since the cooking time can vary.
How much halibut do I need per person?
Plan on about 4 ounces of halibut per person. The 1 ½ pounds used in this recipe makes 12 tacos, or two tacos each for six people. For bigger appetites or a meal without side dishes, you may want to buy a little extra.
Can I use bagged coleslaw mix?
Yes. Plain shredded red cabbage is the closest match, but a classic coleslaw blend will also work. Add it to the dressing a handful at a time since the amount of cabbage in each bag can vary.
Make Ahead and Storage
Make ahead: The dressing and chopped slaw vegetables can be prepared one day ahead and refrigerated in separate airtight containers. Toss them together before serving so the cabbage stays crisp. You can also cut the halibut and mix the seasoned flour ahead of time, but wait to coat and cook the fish until you’re ready to eat.
Storing leftovers: Keep the halibut, slaw, and tortillas in separate airtight containers whenever possible. Refrigerate them within 2 hours- or within 1 hour if you’re serving the tacos outside and it’s over 90 degrees F.
How long will they kepp? Eat the halibut within 3 days and the slaw within 1 to 2 days for the best texture. Assembled tacos can be stored for up to 2 days, but the tortillas and fish coating will soften.
Reheating: For the best texture, reheat the halibut in a 350-degree F oven or air fryer until it reaches 165 degrees F. The coating will crisp up better than it would in the microwave. Warm the tortillas separately, then add the cold slaw and assemble the tacos right before eating.
What to Serve with Halibut Tacos
Turn these tacos into a complete meal with a side that complements the cilantro lime slaw.
Garbanzo Bean Salad with Cilantro Lime Dressing carries those same bright flavors through the rest of the meal. You can also serve the tacos with creamy Mexican Street Corn or Skinny Mexican Street Corn for a lighter option.
*This post originally posted on 03/06/2015.
Halibut Tacos
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
- salt and pepper to taste
Coleslaw Dressing
- ¾ cup plain non-fat Greek yogurt or sour cream
- ½ cup mayonnaise
- 1 tablespoon honey
- 2 teaspoons lime zest (1 large lime)
- 2 ½ tablespoons lime juice freshly squeezed (1 large lime)
- 2 cloves garlic minced
- ½ teaspoon ground cumin
- black pepper to taste
Instructions
Coleslaw
- Place 1 small head red cabbage in a colander and sprinkle with 1 teaspoon salt. Let it rest for 15 minutes.
- In a large mixing bowl, whisk together 3/4 cup plain non-fat Greek yogurt, 1/2 cup mayonnaise, 1 tablespoon honey, 2 teaspoons lime zest, 2 ½ tablespoons lime juice, 2 cloves garlic, and 1/2 teaspoon ground cumin until smooth. Add black pepper to taste.
- Shake the cabbage to drain any excess moisture, then transfer it to the bowl of dressing along with 1/2 cup fresh cilantro, 3 green onions, and 1 large jalapeno. Toss to coat. Season with salt and pepper to taste, if needed. Set aside.
Tacos
- In a shallow bowl, combine 1/2 cup all-purpose flour, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon salt. Dredge the pieces cut from 1.5 pounds halibut fillets in the seasoned flour until each one is fully coated. Set aside on a plate.
- Add 1/2 cup 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 each of the 12 corn 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.
Nutrition
More Taco Recipes to Try
From easy weeknight dinners to a hearty breakfast option, there’s a taco here for every craving.
- Easy Ranch Chicken Tacos
- Walking Tacos
- Carne Asada Tacos
- BBQ Pork Loin Tacos
- Grilled Bacon-Wrapped Shrimp Tacos
- Chorizo and Potato Breakfast Tacos
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