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    Home » Seafood

    Halibut Tacos

    Published: Jul 21, 2020 · Modified: Oct 27, 2023 · 3 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    These halibut tacos are made with seasoned broiled halibut, an easy lime yogurt sauce, sauerkraut, and avocado, and are a delicious, gourmet-style fish taco.

    halibut tacos on a serving dish.

    I adore fish tacos.

    They're perfect for quick and easy dinners, but can also feel delicious and fancy. Dare I say, gourmet?

    Don't believe me? It all depends on the fish.

    Fish tacos can be made with inexpensive, easy-to-find fish like flounder or tilapia (like in these easy fish tacos and these strawberry rhubarb fish tacos). These fish tacos are perfect for easy, quick dinners or taco bars with friends, and pair well with vegetarian options like potato tacos.

    I also love serving the slightly fancier mini shrimp tacos (which are like fish tacos, but not) as tapas along with other finger food and cocktails.

    Recently, though, when I found myself gazing at lots and lots of halibut in my freezer, I realized something. Yes, pan-seared halibut is delicious, and I love this halibut salad with bourbon dressing. But I wanted tacos.

    Because guys, halibut tacos are phenomenal. They're easy, flavorful, and a perfect way to make dinner at home feel special.

    What Toppings Should I Use?

    I decided to keep things simple with these fish tacos, because everything in the taco should be there to make the halibut shine.

    What goes in these tacos?

    First, make a lime yogurt sauce.

    Simply whisk together lime juice, lime zest, and some plain yogurt. The citrus will accentuate the fish, and the creamy sauce will tie the ingredients together.

    Next, you'll need sauerkraut. I opted for sauerkraut over the diced cabbage you'll see on a lot of fish tacos, because the flavor of the kraut compliments the fish really nicely.

    Don't like sauerkraut? You can use finely diced cabbage instead.

    Finally, you'll want some sliced cherry tomatoes, sliced avocado, and some diced green onions.

    Should I Use Flour or Corn Tortillas?

    Either!

    I normally opt for flour tortillas with fish tacos, but either will work perfectly. Use whichever you prefer.

    I usually buy uncooked tortillas at the grocery store, but use your favorite tortillas or try making homemade tortillas.

    How to Make Halibut Tacos

    For this recipe, I decided to broil the halibut.

    Why?

    Because it's an easy, hands-off way to prepare the fish. While the halibut broils, you can prepare the sauce, slice the toppings, and cook the tortillas.

    Start by patting the fish dry, brushing with oil, and sprinkling with salt. Place the halibut fillets in an oiled, oven-safe pan (or casserole dish, or baking sheet).

    Place Halibut in an Oiled Pan.
    Place Halibut in an Oven-Safe Pan

    Turn your oven's broiler to high, and slide the fish into the oven.

    Cook the halibut about 8 minutes per inch of thickness. It's ready when the fish is totally opaque and has begun to brown on the edges.

    Broil fish Until Tender.
    Broil Until Tender

    Next, use a fork to flake the halibut apart.

    It should fall apart really easily.

    Flake fish Apart with a Fork.
    Flake Halibut Apart with a Fork

    Finally, assemble the halibut tacos. If you like, add a little homemade hot sauce.

    Serve the tacos along with tortilla chips and fire-roasted salsa, some strawberry rhubarb margaritas, and enjoy your taco night!

    halibut tacos on a serving dish.
    halibut tacos on a serving dish
    Print Recipe Save Recipe Saved!
    4.50 from 4 votes

    Halibut Tacos

    These halibut tacos are made with seasoned broiled halibut, an easy lime yogurt sauce, sauerkraut, and avocado, and are a delicious, gourmet-style fish taco.
    Author: Sarah Trenalone
    Prep Time5 minutes mins
    Cook Time10 minutes mins
    Total Time15 minutes mins
    Course: Main Course
    Cuisine: American, Mexican
    Diet: Gluten Free
    Servings: 2 people
    Calories: 549kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    Ingredients

    Halibut:

    • 8 ounces halibut
    • 2 tablespoons oil (olive or avocado)
    • pinch salt

    Lime Yogurt Sauce:

    • ½ cup plain yogurt (whole milk preferred)
    • 1 lime, juiced + zested

    Taco Shells:

    • 4 tortillas (corn or flour) Use corn tortillas for gluten-free tacos
    • a few drops of oil (for brushing the pan)

    Taco Toppings:

    • 1 avocado, thinly sliced
    • ¼ cup sauerkraut or sub chopped cabbage
    • ¼ cup cherry tomatoes, halved
    • ⅛ cup green onions or chives, finely chopped

    Extra Toppings (Optional):

    • 1 lime, cut into 8 wedges
    • salsa
    • hot sauce

    Instructions

    • Move an oven rack to about 4" away from the broiler.
      Preheat broiler to high.
      Brush halibut fillets with half the oil, and then sprinkle with salt. Add remaining oil to an oven-safe pan or casserole dish.
      Slide the pan into the oven.
      Place Halibut in an Oiled Pan
    • Cook halibut for 8 minutes per 1" thickness, or until the fish is opaque and the edges are beginning to brown.
      Do not flip the fish halfway through cooking.
      Broil Until Tender
    • While the fish broils, mix yogurt, lime juice, and lime zest together with a spoon.
      Brush a non-stick or cast iron pan with oil. Heat the pan over medium-high heat, and cook the tortillas one at a time. Heat about 30 seconds on the first side and 15 seconds on the other side, until each side begins to bubble up.
      Keep tortillas warm by placing on a plate and covering with a towel.
      When the halibut is done cooking, flake it apart with a fork.
      Flake Halibut Apart with a Fork
    • To assemble the tacos, divide the halibut, avocado, sauerkraut, and tomatoes among the tortillas. Top each taco with a dollop of yogurt sauce and a few green onions. Alternatively, arrange all the ingredients as a taco bar and let everyone build their own tacos.
      Serve right away while the fish and tortillas are still warm.

    Notes

    Yields: Four tacos.  Serving size estimates two tacos per person.
    Nutrition Information: Assumes corn tortillas were used.  Does not include optional extras.

    Nutrition

    Calories: 549kcal (27%) | Carbohydrates: 37g (12%) | Protein: 29g (58%) | Fat: 34g (52%) | Saturated Fat: 6g (38%) | Cholesterol: 64mg (21%) | Sodium: 255mg (11%) | Potassium: 1243mg (36%) | Fiber: 11g (46%) | Sugar: 5g (6%) | Vitamin A: 374IU (7%) | Vitamin C: 21mg (25%) | Calcium: 142mg (14%) | Iron: 2mg (11%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    4.50 from 4 votes (2 ratings without comment)

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    Comments

    All commentsI made this
    1. Dawn says

      July 22, 2020 at 11:42 am

      5 stars
      Love fish tacos too! And halibut is SOOOO good! These look like a must try! Extra hot sauce for me please 🙂

      Reply
      • Sarah Trenalone says

        July 22, 2020 at 11:46 am

        Aw thank you!! Extra hot sauce for me too!

        Reply
    2. Rebecca says

      June 26, 2024 at 10:47 pm

      3 stars
      The directions for how to cook the fish were good, but the lime yogurt sauce was way to tart for my family’s palate.

      Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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