Fish tacos like these usually show up at my place when I want something light that still feels special. Halibut works beautifully here. It has a clean flavor and flakes easily once cooked, which makes it ideal for tacos that don’t feel heavy.
I like that this recipe stays simple. No batter, no deep frying, just well-seasoned fish cooked quickly and paired with bright toppings. It’s the kind of meal that feels relaxed yet satisfying, perfect for weeknights or casual gatherings.
Why Halibut Works So Well in Tacos
Halibut holds its shape during cooking and stays tender inside. That makes it easy to slice into strips that sit nicely inside a tortilla.
Another reason I keep coming back to this fish is how neutral it tastes. The dry rub, slaw, and salsa get space to shine without fighting the fish. Cod or other firm white fish can step in, yet halibut stays my first pick whenever I can find it.
My Go-To Dry Rub for Fish
A dry rub is one of the fastest ways I know to add flavor. It coats the fish evenly and creates a lightly seasoned crust once cooked.
The blend here stays balanced. Garlic powder, onion powder, salt, oregano, paprika, and ancho chile powder add warmth and color without overpowering the fish. I mix it once and keep extra on hand for future meals.
Toppings That Bring Everything Together
The toppings are what turn simple fish into tacos worth repeating.
The citrus slaw skips mayo and stays crisp. It adds crunch and brightness without weighing anything down.
Mango salsa brings sweetness and a little acidity. I like how it plays against the savory fish.
Avocado crema finishes everything off. It adds creaminess and ties all the textures together. I keep the heat mild most days, though a small amount of jalapeño adds a nice kick when I want it.
How I Prep Everything Smoothly
I start by seasoning the fish and letting it rest at room temperature while prepping the toppings. That short rest helps the seasoning stick better.
The salsa and slaw get made next and sit in the fridge until serving time. This step keeps things calm once cooking starts.
Tortillas warm last. Corn tortillas are my choice for fish tacos. Their flavor pairs nicely with the fish and toppings.
Cooking the Fish Without Stress
I usually cook the fish in a skillet over medium-high heat. A light coating of oil or parchment in the pan helps prevent sticking.
The fish cooks fast. A few minutes per side usually does the job. Once it flakes easily, it’s ready.
Grilling or air frying works well too, depending on what I feel like using that day.
Putting the Tacos Together
Assembly stays simple. I spread avocado crema on a warm tortilla, add a couple of fish strips, then spoon over mango salsa and slaw.
A squeeze of lime at the end brightens everything up. I usually plan on three tacos per person, which tends to hit the right balance.
Storage and Reheating Tips
Leftovers store best when kept separate. Fish, slaw, salsa, and crema each go into their own containers.
I reheat the fish in the air fryer with a light spray of oil to keep it from drying out. Tortillas warm nicely in a skillet.
FAQs
Can another fish be used instead of halibut?
Yes. Cod or other firm white fish works well.
Is batter required for these tacos?
No. The dry rub adds plenty of flavor on its own.
Can the toppings be made ahead of time?
Yes. Salsa and slaw can be prepped earlier and kept chilled.
Do flour tortillas work here?
They do, though corn tortillas bring more flavor to this dish.
Halibut Fish Tacos
These halibut fish tacos are fresh, vibrant, and full of bold flavor.
Ingredients
For the fish
- 1 pound halibut, cut into strips
- 3 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1½ teaspoons kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon ancho chile powder
For the mango salsa
- 1 cup mango, diced
- 1 cup tomatoes, diced
- ¼ cup red onion, finely diced
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 garlic clove, minced
- Salt, to taste
For the coleslaw
- 1 pound cabbage coleslaw mix
- 1 lime, juiced
- 1 teaspoon kosher salt
- 1 teaspoon honey
- ½ teaspoon sugar
- 1 garlic clove, minced
For the tortillas
- 1 cup corn flour
- 1 cup warm water
- 1 teaspoon salt
For the avocado crema
- 1 ripe avocado
- 1 tablespoon sour cream
- 1 lime, juiced
- ¼ cup fresh cilantro
- 2 garlic cloves
- ¼ teaspoon ground cumin
- Salt, to taste
- Black pepper, to taste
- 1 small sliver jalapeño, optional
Instructions
- Combine the smoked paprika, garlic powder, onion powder, salt, oregano, and ancho chile powder in a bowl. Toss the halibut strips in the seasoning until evenly coated and set aside while preparing the toppings.
- Stir together the mango, tomatoes, red onion, cilantro, lime juice, garlic, and salt until well mixed. Chill until ready to use.
- Add the coleslaw mix to a bowl and toss with lime juice, salt, honey, sugar, and garlic until evenly coated. Set aside at room temperature.
- Mix the corn flour, warm water, and salt in a bowl until a soft dough forms. Let the dough rest briefly, then divide into small portions and press into thin tortillas. Cook on a hot skillet until lightly browned on both sides, keeping them wrapped in a clean towel to stay warm.
- Blend the avocado, sour cream, lime juice, cilantro, garlic, cumin, salt, pepper, and jalapeño if using until smooth and creamy. Set aside.
- Heat a lightly greased skillet over medium-high heat. Cook the seasoned halibut strips until opaque and cooked through, turning gently so they don’t break apart.
- To assemble, spread avocado crema onto warm tortillas, then top with fish, mango salsa, and citrus slaw. Serve immediately.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 777Total Fat 25gSaturated Fat 4gUnsaturated Fat 21gCholesterol 79mgSodium 2392mgCarbohydrates 106gFiber 15gSugar 40gProtein 35g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These halibut fish tacos keep things fresh and uncomplicated. They come together quickly, taste bright, and feel right for everyday cooking. With simple seasoning and thoughtful toppings, this recipe proves that fish tacos don’t need much to become a favorite at the table.
