These grilled halibut tacos are not your average fish tacos. Made with tender marinated halibut, crisp cabbage, and a oh-so-creamy avocado sauce, they're fresh, flavorful, and an excellent way to showcase flaky halibut.
If I were asked to choose the best taco recipe, I'd always pick grilled fish tacos. Halibut, specifically. And while much of my family would prefer the fish battered and fried, my favorite way to make fish tacos is to grill the fish after a brief marinade, then top it with a little crunchy cabbage and a dollop of creamy avocado sauce. To me, that's fish taco perfection.
Why You'll Love This Recipe
- It's a fresh, healthy, and flavorful way to use fresh fish.
- The entire meal is ready in under an hour.
Ingredients and Substitutions
- Halibut--The fish is the star of the show here, so choose a piece that's good quality. The fish should have a fresh, mild smell and should feel firm to the touch. Avoid fish that smells fishy or feels mushy or slimy.
- Avocado--Choose dark colored avocados that give slightly when squeezed. Avoid hard bright green (underripe) or mushy avocados (overripe). Use extra avocado to make 3-ingredient guacamole.
- Tortillas--You can use flour or corn tortillas for these tacos, depending on your preference. To keep the meal gluten-free, use corn tortillas.
- Cabbage--Red or green cabbage works well here. To make the recipe even quicker, swap in shredded coleslaw mix.
- Lime--Your lime should yield 1 ½ to 2 tablespoons of juice. To help extract as much juice as possible, roll it firmly against a firm surface before juicing. If it's a little stingy, grab a second lime half and squeeze that in.
How to Make Halibut Tacos
1. Whisk the olive oil and lime juice together. Season with salt and pepper.
2. Place the fish in a resealable bag and pour the marinade over the fish. Marinate in the fridge for 30 minutes.
3. While the fish is marinating, blend the avocado, lime juice, cilantro, and sour cream together. Season to taste.
4. Grill the fish over medium heat until opaque throughout.
FAQs
No. I find that the skin peels away easily after cooking.
The fish should be opaque throughout and flake into large chunks easily when poked with a fork. If you prefer to measure the internal temperature on an instant read thermometer, fish is cooked through at 145°F (63°C). Take care to not overcook the fish or it may become tough.
Tips and Troubleshooting
- Don't let your fish marinate for more than 30 minutes as the acid in the marinade can begin to cook the fish, resulting in a mushy texture.
- Your blended avocado crema should be light and soft with a texture similar to mousse. The amount of water you'll need will depend on the size of your avocados and the amount of juice you get from your lime. Start with less and continue adding until you've reached your desired consistency.
- Use a double layer of foil when grilling the fish. This will make it easier to transfer to and from the grill, and will protect the fish if one layer rips.
- If you like warm tortillas for your halibut fish tacos, wrap them in foil and warm them on the grill over low heat while the fish is cooking.
- If made with corn tortillas, this recipe is suitable for gluten-free diets.
More Fish Recipes You'll Love
Recipe
Grilled Halibut Tacos
Equipment
Ingredients
For the fish
- 2 tablespoons olive oil
- 1 lime juiced
- ¼ teaspoon salt plus more for the fish
- ¼ teaspoon freshly ground black pepper plus more for the fish
- 1 pound (454 g) halibut
For the avocado crema
- 2 avocados
- 1 lime juiced
- 2 tablespoons sour cream
- ¼ cup chopped cilantro
- 1 to 2 tablespoons water
- Salt
To serve
- 2 cups shredded cabbage
- 9 flour or corn tortillas warmed, if desired
- Chopped fresh cilantro
- Lime wedges
Instructions
Marinate the fish
- In a small bowl, whisk the olive oil and lime juice together. Season with ¼ teaspoon each of salt and pepper.
- Place the halibut in a resealable bag and pour in the marinade. Seal the bag and refrigerate for 30 minutes, flipping occasionally.
Make the avocado crema
- While the fish is marinating, combine the avocado flesh, lime juice, sour cream, cilantro, and 1 tablespoon of water in a blender. Blend until smooth, adding more water as needed to achieve a soft, creamy texture. Season to taste with salt.
Grill the fish
- Preheat the grill for medium (375°F | 191°C). Arrange a double layer of heavy duty aluminum foil on a baking sheet and fold up the edges to create a tray.
- Remove the fish from the marinade, letting any excess drip back into the bag. Place the fish on the foil tray and season lightly with salt and pepper.
- Place the foil tray with the fish on the grill and cook until the fish is opaque throughout and flakes easily into large chunks when poked with a fork, 16 to 18 minutes.
- Remove the fish from the grill and break into large chunks. Serve with warm tortillas, cabbage, avocado crema, cilantro, and fresh lime wedges, letting everyone assemble their own.
Notes
- Don't over-marinate--Don't let your fish marinate for more than 30 minutes as the acid in the marinade can begin to cook the fish, resulting in a mushy texture.
- Texture--Your blended avocado crema should be light and soft with a texture similar to mousse. The amount of water you'll need will depend on the size of your avocados and the amount of juice you get from your lime. Start with less and continue adding until you've reached your desired consistency.
- Double up--Use a double layer of foil when grilling the fish. This will make it easier to transfer to and from the grill, and will protect the fish if one layer rips.
- Warming the tortillas--Wrap your tortillas in foil and warm them on the grill over low heat while the fish is cooking.
- Dietary--If made with corn tortillas, this recipe is suitable for gluten-free diets.
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