Halibut Fish Tacos with Avocado–Cilantro Crema
Description
These Halibut Fish Tacos with Avocado–Cilantro Crema are fresh, flavorful, and perfectly balanced. Tender, flaky halibut is seasoned with smoky spices and lightly pan-seared (or grilled) until golden. It’s tucked into warm tortillas and topped with crunchy cabbage, pico de gallo, and a creamy avocado–cilantro sauce with a bright lime finish.
Time Required
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 (8 tacos)
Ingredients
For the Halibut:
1½ lbs fresh halibut fillets, skin removed
1 tbsp olive oil
1 tsp chili powder
½ tsp smoked paprika
½ tsp ground cumin
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Juice of 1 lime
For the Avocado–Cilantro Crema:
1 ripe avocado
½ cup sour cream or Greek yogurt
¼ cup fresh cilantro leaves
1 small garlic clove
Juice of 1 lime
2–3 tbsp water (to thin as needed)
Salt to taste
For Assembling:
8 small corn or flour tortillas
2 cups shredded red or green cabbage
½ cup pico de gallo (or diced tomatoes)
¼ cup sliced red onion
Extra cilantro for garnish
Lime wedges for serving
Instructions
Step 1: Prepare the Fish
Pat the halibut dry with paper towels.
In a small bowl, mix chili powder, paprika, cumin, garlic powder, salt, and pepper.
Rub the fish with olive oil, then coat evenly with the spice mix.
Squeeze fresh lime juice over the fish.
Step 2: Cook the Halibut
Pan-Seared Method:
Heat a non-stick skillet over medium-high heat.
Add a little olive oil.
Cook halibut for 3–4 minutes per side until opaque and flakes easily with a fork.
Grill Method:
Preheat grill to medium-high.
Grill fish for 3–4 minutes per side.
Remove and let rest 5 minutes, then break into large chunks.
Step 3: Make the Avocado–Cilantro Crema
In a blender or food processor, combine avocado, sour cream, cilantro, garlic, lime juice, and salt.
Blend until smooth.
Add water gradually until you reach a creamy drizzle consistency.
Step 4: Warm the Tortillas
Heat tortillas in a dry skillet for 20–30 seconds per side or wrap in foil and warm in the oven.
Step 5: Assemble the Tacos
Add chunks of halibut to each tortilla.
Top with shredded cabbage and pico de gallo.
Drizzle generously with avocado–cilantro crema.
Garnish with red onion and cilantro.
Serve with lime wedges.
Frequently Asked Questions
1. Can I use frozen halibut?
Yes. Thaw completely and pat dry before seasoning.
2. What can I substitute for halibut?
You can use cod, mahi-mahi, tilapia, or even salmon.
3. How do I make it spicier?
Add cayenne pepper to the spice mix or sliced jalapeños as topping.
4. Can I make this dairy-free?
Yes. Substitute sour cream with dairy-free yogurt or cashew cream.
5. How do I store leftovers?
Store fish and crema separately in airtight containers in the refrigerator for up to 2 days.
Nutritional Information (Approximate per 2 tacos)
Calories: 420–450 kcal
Protein: 32g
Carbohydrates: 30g
Fat: 22g
Fiber: 6g
Sugar: 3g
Sodium: 480mg