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Halibut Tacos with Cilantro Lime Sauce

July 08, 2021

Spice up Taco Tuesday with these delicious halibut tacos with cilantro lime sauce. They are incredibly easy to make and packed full of flavor!

Tacos are such a fun dish to make no matter how you make them, but this recipe for halibut tacos is about to take your taco night to the next level. This recipe for halibut tacos is one of those recipes that will make you question ever going out for fish tacos again. The warm bold flavors of the seasonings on the halibut fillets pairs perfectly with the brightly flavored crunchy cabbage slaw and then the cool creamy cilantro lime sauce comes in to complete the dish in a way that just makes your mouth so happy. Grilling the fillets is a cinch too and adds another level of smokey flavor to the meat. However, if you do not have an outdoor grill, you can easily cook this on a grill pan or simply sear the fillets in a skillet on the stove. We are talking restaurant quality fish tacos at home in just 30 minutes!

Halibut Tacos With Cilantro Lime Sauce Recipe

Why halibut? Here at Sizzlefish, our halibut is wild-caught in the pristine waters of Southeast Alaska, off Baranof Island, and size-selected to yield perfectly tender, flaky fillet servings for you to prepare at home. This light-eating fish is an elegant treat and one of the highest-value seafood items. Alaska Halibut is also a naturally lean fish that cooks up white, flaky, and loaded with protein. Halibut is packed with vitamins and minerals such as phosphorus, vitamins B6 & B12, magnesium, Niacin, iron, zinc, vitamin A and Omega-3 fatty acids. Omega-3 fatty acids help to reduce the risk of irregular heartbeat, lower triglyceride levels, and slow plaque growth in arteries. So, not only is halibut good for you, but it is also incredibly versatile and delicious!

Halibut Fish Tacos with Cilantro Lime Sauce Recipe

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 4 servings

Ingredients

For the fish tacos:

4 Sizzlefish Halibut Fillets
1 TBSP Paprika
1 TBSP Ground Cumin
1 tsp Dried Oregano
½ tsp Ground Black Pepper
½ tsp Garlic Powder
½ tsp Onion Powder
½ tsp Chili Powder
½ tsp Kosher Salt
Oil, to coat fish
Corn Tortillas or Flour Tortillas
Fresh Cilantro, roughly chopped or torn

For the cilantro lime slaw:

2 cups green cabbage, sliced thin
2 cup purple cabbage, sliced thin (optional, or you can use all green)
¼ cup cilantro, chopped
2 TBSP Fresh Limes Juice

For the cilantro lime sauce:

¾ cup sour cream
½ cup chopped cilantro
½ tsp chili powder
¼ tsp Paprika
½ tsp Ground Cumin
½ tsp Garlic Powder
2 TBSP fresh lime juice

Instructions

To make the sauce, place the sour cream, chopped cilantro, chili powder, paprika, ground cumin, garlic powder and lime juice in a small bowl. Mix well and refrigerate until ready to use.
To make the slaw, combine the cabbages, chopped cilantro and lime juice in a large bowl. Mix well and refrigerate until ready to use.
In a small bowl, combine the paprika, ground cumin, dried oregano, ground black pepper, garlic powder, onion powder, chili powder, and kosher salt. Set aside.
Lightly oil the halibut fillets. Next pour the taco seasonings over the fillets and toss gently to coat. Heat the grill too high. When the grill is preheated, lower the heat to medium high and place the fillets skin down, cover. Grill the halibut fillets for 5 to 10 minutes or until they reach an internal temperature of 145 degrees. The meat should be opaque and flaky.
To prepare the tacos, heat the taco shells according to package directions. First place the cabbage slaw on the tortilla, then halibut pieces, finish with a dollop of the cilantro lime sauce and some torn cilantro leaves.