Halibut Tacos

Mexican is my absolute favorite type of food. Tacos, enchiladas, tamales, burritos – I love it all. And one of my favorite ways to use Halibut is in tacos. 

I prefer to grill the fish, but if your grill is completely buried in snow, like mine is currently, then baking it in the oven is a fine substitute. If you can’t find Halibut, any firm white fish like Cod, Haddock, Sole, or Rockfish also works well. I hope you will enjoy this recipe as much as our family does.

 

Halibut Tacos with Mango Slaw and Pico de Gallo

Prep Time 20 minutes
Cook Time 10 minutes

Ingredients
  

Halibut

  • 2 Tbsp olive oil
  • 1 ½ Tbsp lime juice
  • 1 garlic clove minced
  • 1 ½ tsp chili powder
  • ½ ground cumin
  • ½ tsp paprika
  • salt and pepper to taste
  • 1 lb halibut skin removed

Mango Slaw

  • 1 mango diced
  • 1 cup purple cabbage shredded
  • 1 cup green cabbage shredded
  • ¼ cup cilantro chopped
  • Juice of one lime

Pico de Gallo

  • 3 medium tomatoes diced
  • ½ medium red onion diced
  • 1 jalapeno seeds removed and finely chopped
  • ½ cup cilantro chopped
  • Juice of one lime
  • salt to taste

For Serving

  • Flour tortillas
  • Guacamole optional
  • Sour cream optional

Instructions
 

For the Fish

  • Preheat oven to 425°F.
  • Combine all ingredients in a small bowl and rub over the fish.
  • Line a baking sheet with foil and spray with nonstick spray.
  • Place fish on sheet and bake for 8-10 minutes or until fish flakes easily with a fork. (Alternately, you could also grill fish for 3-4 minutes each side.)

Mango Slaw

  • Combine ingredients in a bowl for Mango Slaw.

Pico de Gallo

  • Combine ingredients in a bowl for Pico de Gallo.

For Serving

  • Heat flour tortillas and top with fish, Mango Slaw and Pico de Gallo. You may also serve with guacamole and sour cream if desired. Enjoy!

I prefer to grill the fish, but if your grill is completely buried in snow, like mine is currently, then baking it in the oven is a fine substitute.

– Judy Anne Parker

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