10 Must Try Halibut Taco Recipes That’ll Change Your Taco Tuesday Forever

Halibut tacos are seriously underrated. I know, I know, everyone’s obsessed with salmon or shrimp tacos, but halibut? It’s this mild, flaky fish that soaks up flavors like nobody’s business. Once you try it, you’re hooked.

These ten recipes are the ones I actually make. Some are crispy, some are grilled, and a couple will make you wonder why you ever settled for boring fish tacos. Let’s get into it.

1. Classic Beer Battered Halibut Tacos

Ingredients:

• 1 lb halibut fillets, cut into strips
• 1 cup all purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup cold beer
• Vegetable oil for frying
• 8 corn tortillas
• 2 cups shredded cabbage
• 1/4 cup sour cream
• 2 tbsp lime juice
• Fresh cilantro
• Lime wedges

Instructions:

Step 1: Mix your flour, baking powder, salt, and pepper in a bowl. Pour in the cold beer and whisk until smooth.

The batter should be thick enough to coat the back of a spoon. Too runny? Add a bit more flour. This is where the magic starts, honestly. That beer gives it this light, crispy texture that’s unreal.

I learned the hard way to use cold beer. Room temperature just doesn’t create the same bubbles when it hits the hot oil. Trust me on this.

Step 2: Heat about 2 inches of oil in a deep pan to 375°F. If you don’t have a thermometer, drop a tiny bit of batter in. It should sizzle immediately.

Dip each halibut strip into the batter, letting the excess drip off. Gently slide it into the hot oil. Don’t overcrowd the pan or the temperature drops and you get soggy fish instead of crispy perfection.

Fry for about 3 to 4 minutes per side until golden brown. The fish should float when it’s done. Use a slotted spoon to transfer to a paper towel lined plate.

Step 3: Warm your tortillas on a dry skillet for about 30 seconds each side. This step makes such a difference, I promise.

Cold tortillas just aren’t it. They crack and taste sad. Warming them makes them soft and pliable, plus they smell amazing.

Step 4: Mix the sour cream and lime juice together for a quick crema. Drizzle it on the tortillas, add the cabbage, then the crispy halibut.

Top with cilantro and a squeeze of lime. That’s it. Simple but so, so good. The crunch from the cabbage against the crispy fish? Perfect contrast.

2. Grilled Halibut Tacos with Mango Salsa

Ingredients:

• 1 lb halibut fillets
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 8 flour tortillas
• 1 ripe mango, diced
• 1/4 red onion, finely chopped
• 1 jalapeño, minced
• Juice of 2 limes
• Fresh cilantro
• Crumbled queso fresco

Instructions:

Step 1: Brush the halibut with olive oil and season both sides with cumin, paprika, salt, and pepper.

Let it sit for about 10 minutes while you prep the salsa. The spices need a minute to really stick to the fish. If you’re in a rush, you can skip the wait, but honestly those 10 minutes make the flavors pop.

Step 2: Make your mango salsa by combining the diced mango, red onion, jalapeño, lime juice, and a handful of chopped cilantro in a bowl.

Taste it. Need more lime? Add it. Want it spicier? Toss in more jalapeño. This is your salsa, make it work for you.

The sweetness from the mango is incredible with the smoky grilled fish. I make this salsa for everything now, not just tacos.

Step 3: Preheat your grill to medium high heat. Oil the grates so the fish doesn’t stick.

Place the halibut on the grill and cook for about 4 minutes per side. The fish should flake easily with a fork when it’s done. Don’t flip it too early or it’ll fall apart.

I’ve ruined so many fish fillets by being impatient. Let it cook undisturbed and you’ll get those beautiful grill marks.

Step 4: Warm the tortillas on the grill for about 20 seconds each side. Break the halibut into chunks and divide between the tortillas.

Top with the mango salsa and crumbled queso fresco. The cheese adds this salty, creamy element that balances the sweet salsa perfectly.

Squeeze fresh lime over everything before serving. This is my go to recipe when I want something that feels fancy but takes zero effort.

3. Blackened Halibut Tacos

Ingredients:

• 1 lb halibut fillets
• 2 tbsp blackening seasoning
• 2 tbsp butter
• 8 corn tortillas
• 2 cups shredded red cabbage
• 1/2 cup sour cream
• 1 tbsp hot sauce
• Lime wedges
• Chopped cilantro

Instructions:

Step 1: Pat the halibut dry with paper towels. This is important because wet fish won’t get that crispy blackened crust.

Coat both sides generously with blackening seasoning. Really press it into the fish so it sticks. You want a thick layer of spice here.

If you’ve never had blackened fish, prepare yourself. It’s spicy, smoky, and addictive.

Step 2: Heat a cast iron skillet over high heat until it’s smoking hot. Add the butter and let it melt.

Immediately place the halibut in the pan. It’s going to smoke a lot, so turn on your vent or open a window. Seriously, it gets intense.

Cook for about 3 to 4 minutes per side. The outside should look charred and crusty while the inside stays tender and flaky. That contrast is everything.

Step 3: While the fish cooks, mix the sour cream and hot sauce together. Adjust the heat level to your liking.

I like mine pretty spicy, but my kid won’t touch it if there’s too much kick. Make it your own.

Step 4: Warm the tortillas and start assembling. Add the shredded cabbage first, then break the blackened halibut into chunks on top.

Drizzle with the spicy sour cream and finish with cilantro and lime. The cool crema cuts through the heat from the blackening spice perfectly.

This recipe is bold. Like, really bold. But if you love spicy food, you’ll be obsessed.

4. Baja Style Halibut Tacos

Ingredients:

• 1 lb halibut fillets
• 1/2 cup flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper
• Vegetable oil for frying
• 8 corn tortillas
• 2 cups shredded cabbage
• 1/2 cup Mexican crema
• 1/4 cup pickled red onions
• Sliced radishes
• Fresh cilantro
• Lime wedges

Instructions:

Step 1: Season the flour with garlic powder, onion powder, salt, and pepper. Cut the halibut into strips and coat each piece lightly in the seasoned flour.

Shake off the excess. You want a thin coating, not a thick batter. This gives you crispy edges without overwhelming the fish.

Step 2: Heat about an inch of oil in a skillet over medium high heat. Test it with a small piece of fish. It should sizzle right away.

Fry the halibut strips for about 2 to 3 minutes per side until golden and crispy. Work in batches so you don’t overcrowd the pan.

Transfer to a paper towel lined plate and season with a little extra salt while they’re still hot. This is my favorite part, honestly. The smell is incredible.

Step 3: Warm your tortillas in a dry skillet. This takes like 30 seconds but makes them taste so much better.

Layer on the shredded cabbage first. It adds crunch and freshness that’s essential for Baja style tacos.

Step 4: Add the crispy halibut, then drizzle with Mexican crema. Top with pickled red onions, radish slices, and cilantro.

Finish with a squeeze of lime. The pickled onions are key here. They add this tangy brightness that cuts through the richness of the fried fish.

I could eat these every single day and never get tired of them. Simple but so satisfying.

5. Halibut Tacos with Avocado Crema

Ingredients:

• 1 lb halibut fillets
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper
• 8 flour tortillas
• 1 ripe avocado
• 1/4 cup sour cream
• 2 tbsp lime juice
• 1/4 cup chopped cilantro
• 1/4 red onion, diced
• Crumbled cotija cheese

Instructions:

Step 1: Season the halibut with olive oil, chili powder, cumin, salt, and pepper. Let it marinate for about 15 minutes if you have time.

The longer it sits, the more flavor it absorbs. But honestly, even 5 minutes helps.

Step 2: Make the avocado crema by blending the avocado, sour cream, lime juice, and a pinch of salt until smooth and creamy.

Taste it. Need more lime? Add it. This crema is so good you’ll want to put it on everything. I’ve been known to eat it with chips while I’m cooking.

If it’s too thick, add a splash of water or milk to thin it out. You want it pourable but not runny.

Step 3: Heat a skillet over medium high heat. Cook the halibut for about 4 to 5 minutes per side until it flakes easily.

Don’t move it around too much. Let it develop a nice sear on each side. Patience pays off here.

Step 4: Warm the tortillas and start building your tacos. Drizzle the avocado crema on first, then add chunks of halibut.

Top with diced red onion, cilantro, and cotija cheese. Squeeze lime over everything. The creamy avocado sauce with the flaky fish is just perfect.

This is the recipe I make when I want tacos but also want to feel healthy. It’s light, fresh, and still totally satisfying.

6. Spicy Sriracha Halibut Tacos

Ingredients:

• 1 lb halibut fillets
• 3 tbsp sriracha
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 8 corn tortillas
• 2 cups shredded cabbage
• 1/4 cup mayonnaise
• 1 tbsp sriracha (for mayo)
• Sliced green onions
• Sesame seeds

Instructions:

Step 1: Whisk together sriracha, honey, soy sauce, and lime juice in a bowl. This is your glaze.

Brush it generously over both sides of the halibut. The sweetness from the honey balances the heat from the sriracha so well.

Let it sit for 10 minutes while you prep everything else. Not required, but it helps the flavors sink in.

Step 2: Heat a skillet over medium heat. Cook the halibut for about 4 minutes per side, brushing with more glaze as it cooks.

The glaze will caramelize and get sticky. That’s exactly what you want. It creates this sweet, spicy crust that’s addictive.

Watch it closely so it doesn’t burn. The honey can go from perfect to charred pretty quickly.

Step 3: Mix the mayonnaise with a tablespoon of sriracha for a spicy mayo. Adjust the heat to your preference.

I like mine pretty spicy, but you do you. This sauce is incredible on these tacos.

Step 4: Warm the tortillas and add a layer of shredded cabbage. Break the halibut into pieces and arrange on top.

Drizzle with the sriracha mayo and garnish with sliced green onions and sesame seeds. The sesame seeds add a nice nutty crunch.

These tacos have a serious kick. If you’re not into spicy food, maybe skip this one. But if you are? You’re gonna love it.

7. Halibut Tacos with Pineapple Slaw

Ingredients:

• 1 lb halibut fillets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper
• 8 flour tortillas
• 1 cup fresh pineapple, diced
• 2 cups shredded cabbage
• 1/4 red onion, thinly sliced
• 2 tbsp lime juice
• 1 tbsp honey
• Fresh cilantro

Instructions:

Step 1: Season the halibut with olive oil, smoked paprika, salt, and pepper. The smoked paprika gives it this subtle smoky flavor that’s really good with the sweet pineapple.

Step 2: Make the pineapple slaw by tossing together the pineapple, cabbage, red onion, lime juice, and honey.

Mix it well and let it sit for at least 10 minutes. The cabbage softens slightly and everything melds together. The sweetness from the pineapple and honey is incredible.

I sometimes add a pinch of red pepper flakes if I want a little heat. Not necessary, but it’s good.

Step 3: Cook the halibut in a hot skillet for about 4 minutes per side. You want it golden and flaky.

Don’t overcook it or it’ll get dry. Halibut cooks fast, so keep an eye on it.

Step 4: Warm your tortillas and pile on the pineapple slaw. Add chunks of the cooked halibut on top.

Finish with fresh cilantro and an extra squeeze of lime. The tropical vibe from the pineapple makes these tacos feel like summer no matter what time of year it is.

This is my favorite recipe to make when I’m craving something light and refreshing. It just tastes happy, you know?

8. Garlic Lime Halibut Tacos

Ingredients:

• 1 lb halibut fillets
• 4 cloves garlic, minced
• Zest and juice of 2 limes
• 3 tbsp olive oil
• Salt and pepper
• 8 corn tortillas
• 2 cups shredded cabbage
• 1/2 cup sour cream
• Fresh cilantro
• Lime wedges

Instructions:

Step 1: Combine the minced garlic, lime zest, lime juice, olive oil, salt, and pepper in a bowl.

Pour it over the halibut and let it marinate for at least 20 minutes. The garlic and lime soak into the fish and make it so flavorful.

If you have an hour, even better. But 20 minutes works if you’re in a hurry.

Step 2: Heat a skillet over medium high heat. Remove the halibut from the marinade and cook for about 4 minutes per side.

The garlic will get fragrant and slightly caramelized on the outside of the fish. Smells amazing. Like, your whole kitchen will smell incredible.

Step 3: Warm the tortillas and add a layer of shredded cabbage. Break the halibut into chunks and place on top.

Drizzle with sour cream and top with cilantro. Serve with lime wedges on the side.

Step 4: Squeeze extra lime over the tacos right before eating. The brightness from the lime really makes everything pop.

These are so simple but the garlic lime combo is unbeatable. I make these at least twice a month because they’re quick, easy, and everyone loves them.

9. Crispy Panko Halibut Tacos

Ingredients:

• 1 lb halibut fillets, cut into strips
• 1/2 cup flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 tsp garlic powder
• Salt and pepper
• Vegetable oil for frying
• 8 corn tortillas
• 2 cups shredded cabbage
• 1/4 cup chipotle mayo
• Pickled jalapeños
• Lime wedges

Instructions:

Step 1: Set up a breading station with three shallow bowls. Flour in the first, beaten eggs in the second, and panko mixed with garlic powder, salt, and pepper in the third.

Dredge each halibut strip in flour, dip in egg, then coat in panko. Press the panko on firmly so it sticks.

This creates the crispiest crust. Way crunchier than regular breadcrumbs. Panko is a game changer.

Step 2: Heat about an inch of oil in a skillet over medium high heat. Fry the halibut strips for about 3 minutes per side until golden and crispy.

Don’t flip them too soon or the breading will fall off. Let them cook undisturbed until they’re golden on one side, then flip.

Drain on paper towels and season with a little extra salt while they’re hot.

Step 3: Warm your tortillas in a dry skillet. Add shredded cabbage to each one.

Place the crispy panko halibut on top. The crunch from the panko is insane. It stays crispy even after you add the toppings.

Step 4: Drizzle with chipotle mayo and add pickled jalapeños if you want some heat. Serve with lime wedges.

The smoky chipotle mayo with the crispy fish is so good. These tacos have serious texture. Every bite is crunchy and satisfying.

10. Healthy Cilantro Lime Halibut Tacos

Ingredients:

• 1 lb halibut fillets
• 2 tbsp olive oil
• Zest and juice of 2 limes
• 1/4 cup chopped cilantro
• Salt and pepper
• 8 corn tortillas
• 2 cups shredded cabbage
• 1/2 cup diced cucumber
• 1/4 cup diced red onion
• 1 avocado, sliced
• Lime wedges

Instructions:

Step 1: Mix the olive oil, lime zest, lime juice, cilantro, salt, and pepper together. Brush it over the halibut.

Let it marinate for 15 to 20 minutes. The cilantro and lime make the fish taste so fresh and bright.

Step 2: Heat a skillet over medium high heat. Cook the halibut for about 4 minutes per side until it flakes easily.

The fish should be tender and moist inside. Don’t overcook it or it’ll dry out.

Step 3: Warm the tortillas. Add shredded cabbage, cucumber, and red onion to each one.

These veggies add crunch and freshness without any heavy sauces. It keeps things light and healthy.

Step 4: Top with chunks of the cilantro lime halibut and avocado slices. Squeeze lime over everything.

No crema, no cheese, just fresh ingredients. These tacos are clean, healthy, and still packed with flavor. Perfect when you want something guilt free but delicious.

I make these when I’m trying to eat lighter but still want tacos. They’re honestly just as satisfying as the heavier versions.

Final Words

There you go. Ten halibut taco recipes that are all winners. Pick one, grab some fish, and get cooking. You’re gonna crush it. Let me know which one becomes your favorite, I’m curious what you’ll love most.