Easy Fish Tacos—grilled Halibut tacos, loaded with fresh slaw, avocado and drizzled with homemade zesty dressing. This Easy Fish Tacos recipe is perfect for Taco Tuesdays.
I love Mexican food and particularly fish tacos! Ever since moving to California, I have been on a quest to find the best Mexican restaurant that conquers Fish Tacos. There is no shortage of good tacos supply in Southern California, and though they are literary on each and every restaurant menu, I truly find homemade tacos to be the best.
I love my fish grilled, juicy and served on a warm tortilla with fresh cilantro, some slaw with colorful cabbages, and drizzled with a homemade tangy-spicy sauce. I also like to add avocados and squeeze lots of fresh lime juice on top.
What kind of Fish Is Best for Tacos
I find wild Alaskan Halibut fish the best option for fish tacos. Some prefer Cod, Mahi-Mahi or Snapper. However, I tried them all, but I still prefer Halibut!
I buy a large fillet and cut it into chunks, use what I need and freeze the rest. Because Halibut meat is firm and has a mild flavor, it is great for grilling and it absorbs marinades and sauces really well.
Also, wild Alaskan Halibut is a personal preference because it is an excellent source of various nutrients that help my family stay healthy.
For the fish you will need fresh Alaskan Halibut, or any fish of your choice, some seasoning and lime or lemon juice.
For the slaw you will need, white and red cabbages, carrots, corn, avocados, lime or lemon juice and taco spices.
As for the homemade Taco dressing, I mix equal amounts of yogurt and mayonnaise and I add lemon juice, sriracha and some honey.
How to Make Easy Fish Tacos
Start by cutting the fish into medium size chunks, roughly 3 by 5 inches. Season the fish with salt, freshly ground pepper, cumin, paprika, garlic powder, onion powder and some cayenne pepper powder. Make sure to coat the fish from all sides.
Add the lime juice and let the fish soak all the flavors for at least 15 minutes. Cook the fish on a stove-top grill or pan for 4-5 minutes on each side until you see a lovely golden-brown crust.
Work on your slaw by adding shredded white and red cabbages, grated carrots, corn, lime or lemon juice and season to taste. Add avocados on top after mixing the salad to avoid mushing them.
To make the dressing, mix together the mayonnaise, yogurt, lime juice, sriracha and honey. I do this in advance and keep it in the fridge for a little while.
Assemble your tacos starting with the tortillas then coleslaw, avocado wedges and finish with the fish.
Drizzle with the homemade Taco dressing and enjoy!
What to Have with Fish Tacos
Fish Tacos are great with chips and salsa, Mexican rice, corn salad, or even mango salsa.
Here are some other fish recipes that you may like to try;
- 6 tortillas
For the fish:
- 1/2 lb Halibut fish fillet, 2 pieces
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup fresh lemon juice
For the Slaw:
- 1 cup red cabbages, shredded
- 1 cup white cabbages, shredded
- 1 cup carrots, shredded
- 1/2 cup corn, removed from cob
- 1 avocado, sliced
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
For the dressing:
- 2 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- 1 teaspoon sriracha
- 1 teaspoon honey
- 1 teaspoon lime juice
- salt and pepper, to taste
- Season the fish with salt, pepper, cumin, paprika, cayenne pepper, garlic and onion powder on all sides. Add fresh lemon juice and set aside for 15 - 20 minutes.
- In a bowl, mix cabbages, carrots and corn. Add salt, pepper, fresh lime juice and olive oil. Mix lightly and add the avocados.
- Prepare the dressing by mixing all ingredients together and season to taste.
- In a pan, on medium heat, cook the fish for 4-5 minutes on each side until a golden brown crust appears. Remove from pan.
- Place tortilla on a plate; top with slaw, cooked fish and an avocado wedge. Drizzle with homemade dressing and freshly squeezed lime juice.
You can cut the avocado just before assembling your dish so that they stay fresh and green.
I prefer Halibut for this recipe, but wild Salmon works well.
You can also use hard taco shells instead of soft tortilla.
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