Halibut Tacos Recipe

Mexican · Main course · 30 min total

Light, flaky halibut seasoned with chili and lime, then pan-seared and served in warm corn tortillas with a zesty cabbage slaw and creamy chipotle sauce.

Ingredients

• 1 lb halibut fillet, skin removed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1/4 cup chopped fresh cilantro
• 1/4 cup sour cream
• 1 tbsp adobo sauce from chipotle peppers
• 1 tbsp lime juice
• 1/2 avocado, sliced
• Lime wedges for serving

Instructions

1. Pat halibut dry and cut into 4 pieces. Mix chili powder, cumin, salt, and pepper; rub onto fish.
2. Heat olive oil in a skillet over medium-high heat. Cook halibut 3-4 minutes per side until golden and cooked through. Flake into chunks.
3. Combine cabbage and cilantro. In a small bowl, mix sour cream, adobo sauce, and lime juice to make chipotle cream.
4. Warm tortillas in a dry skillet or microwave. Fill each with cabbage slaw, halibut, avocado slices, and chipotle cream. Serve with lime wedges.

Tips

• Substitute cod or tilapia if halibut is unavailable.
• Store leftover fish and slaw separately; reheat fish gently to avoid drying.
• For extra heat, add sliced jalapeño to the slaw.

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