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
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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