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.
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?
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.
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).
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.
Next, use a fork to flake the halibut apart.
It should fall apart really easily.
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!
- 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
- 4 tortillas (corn or flour) Use corn tortillas for gluten-free tacos
- a few drops of oil (for brushing the pan)
- 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
- hot sauce
- 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.
- 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.
- 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.
- 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.
Love fish tacos too! And halibut is SOOOO good! These look like a must try! Extra hot sauce for me please 🙂
Aw thank you!! Extra hot sauce for me too!