10 Must-Try Halibut Taco Recipes for Taco Night

You’re about to discover how halibut transforms ordinary taco night into a culinary adventure.

This mild, firm white fish serves as the perfect canvas for an array of flavors—from tropical fruit salsas to bold spice blends.

Whether you prefer grilled, blackened, or crispy preparations, these ten recipes offer technical precision in balancing complementary ingredients.

Each taco variant showcases a different cultural influence, ensuring your dinner rotation never grows stale.

What awaits is more than recipes; it’s a masterclass in elevating sustainable seafood to memorable meals.

10 Must-Try Halibut Taco Recipes for Taco Night

Elevate your taco night with these delicious halibut tacos that bring a fresh, light flavor to your table. The flaky white fish pairs perfectly with crisp vegetables and zesty sauces, creating a meal that’s both satisfying and healthy.

These tacos come together quickly for a weeknight dinner that will impress the whole family.

Ingredients:

• 1 pound fresh halibut fillets
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup shredded red cabbage
• 1 avocado, sliced
• 1/2 cup pico de gallo
• 1/4 cup cilantro, chopped
• 2 limes, cut into wedges
• 1/4 cup Greek yogurt or sour cream

Instructions:

Step 1: In a shallow dish, mix olive oil, lime juice, cumin, chili powder, garlic powder, cayenne (if using), salt, and pepper. Add the halibut fillets and coat thoroughly. Let marinate for 15 minutes.

Step 2: Heat a non-stick skillet over medium-high heat. Cook the halibut for about 3-4 minutes per side until it flakes easily with a fork.

Step 3: Remove fish from heat and let rest for 2 minutes, then flake into large chunks with a fork.

Step 4: Warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.

Step 5: Assemble tacos by placing flaked halibut on each tortilla, then topping with shredded cabbage, avocado slices, pico de gallo, and cilantro.

Step 6: Serve immediately with lime wedges and a dollop of Greek yogurt or sour cream. Enjoy while warm!

Nutrition:

• Calories: 320 per serving (2 tacos)
• Protein: 25g
• Carbohydrates: 28g
• Fat: 12g
• Fiber: 6g
• Sodium: 310mg

Honey-Lime Grilled Halibut Tacos With Mango Salsa

These invigorating honey-lime halibut tacos combine the delicate flavor of grilled halibut with a vibrant mango salsa. The sweet honey-lime marinade caramelizes beautifully on the grill, while the tropical mango salsa adds freshness and a pop of color. Perfect for a summer dinner or casual entertaining!

Ingredients:

• 1½ pounds fresh halibut fillets
• 3 tablespoons olive oil
• 3 tablespoons honey
• Juice of 2 limes
• 2 cloves garlic, minced
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• Salt and pepper to taste
• 8 small corn tortillas
• 2 ripe mangoes, diced
• ½ red onion, finely diced
• 1 jalapeño, seeded and minced
• ¼ cup fresh cilantro, chopped
• 1 avocado, sliced
• Lime wedges for serving

Instructions:

Step 1: In a bowl, whisk together 2 tablespoons olive oil, honey, juice of 1 lime, minced garlic, cumin, cayenne pepper, salt, and pepper to create the marinade.

Step 2: Place the halibut fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for 30 minutes (no longer than 1 hour as the lime juice will begin to cook the fish).

Step 3: While the fish marinates, prepare the mango salsa by combining diced mangoes, red onion, jalapeño, cilantro, remaining lime juice, 1 tablespoon olive oil, and salt to taste in a bowl. Refrigerate until ready to serve.

Step 4: Preheat your grill to medium-high heat. Oil the grates to prevent sticking.

Step 5: Remove the halibut from the marinade and grill for about 4 minutes per side, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.

Step 6: While the fish is grilling, warm the corn tortillas on the grill for about 30 seconds per side.

Step 7: Break the grilled halibut into chunks and divide among the warmed tortillas.

Step 8: Top each taco with a generous spoonful of mango salsa and slices of avocado.

Step 9: Serve immediately with lime wedges on the side.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Carbohydrates: 29g
• Fat: 12g
• Fiber: 5g
• Sugar: 14g
• Sodium: 180mg

Crispy Coconut-Crusted Halibut Tacos With Pineapple Slaw

These tropical-inspired halibut tacos bring together the delicate flavor of fresh fish with a crispy coconut coating, complemented by a bright, tangy pineapple slaw.

The combination creates a perfect balance of textures and flavors – crispy, tender, sweet, and tangy – all wrapped in warm tortillas for an impressive yet easy-to-make meal that feels like a beachside vacation.

Ingredients:

• 1 pound fresh halibut fillets, cut into 2-inch pieces
• 1 cup unsweetened shredded coconut
• 1/2 cup panko breadcrumbs
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 8 small corn or flour tortillas
• 2 cups fresh pineapple, diced
• 2 cups shredded cabbage
• 1/4 cup red onion, thinly sliced
• 1/3 cup cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1 avocado, sliced
• Lime wedges for serving

Instructions:

Step 1: Prepare the pineapple slaw by combining the shredded cabbage, diced pineapple, red onion, and chopped cilantro in a large bowl.

In a small bowl, whisk together lime juice, honey, and salt. Pour over the slaw mixture and toss well. Refrigerate while preparing the fish.

Step 2: Set up your breading station with three shallow dishes. In the first dish, place the flour mixed with garlic powder, paprika, salt, and pepper.

In the second dish, add the beaten eggs. In the third dish, combine the shredded coconut and panko breadcrumbs.

Step 3: Pat the halibut pieces dry with paper towels. Dredge each piece first in the seasoned flour, then dip in the beaten egg, and finally coat thoroughly with the coconut-panko mixture, pressing gently to adhere.

Step 4: Heat the vegetable oil in a large non-stick skillet over medium heat. When hot, add the coated fish pieces (working in batches if needed) and cook for about 3-4 minutes per side until golden brown and the fish flakes easily with a fork.

Step 5: While the fish is cooking, warm the tortillas by wrapping them in aluminum foil and placing in a 300°F oven for 5 minutes, or heat individually on a dry skillet.

Step 6: To assemble, place a warm tortilla on a plate, add a spoonful of the pineapple slaw, top with 1-2 pieces of the coconut-crusted halibut, and garnish with avocado slices.

Serve with lime wedges on the side.

Nutrition:

• Calories: 420 per serving
• Protein: 28g
• Fat: 18g
• Carbohydrates: 38g
• Fiber: 6g
• Sugar: 7g
• Sodium: 480mg

Blackened Halibut Street Tacos With Avocado Crema

These blackened halibut street tacos bring together perfectly seasoned fish with a cooling avocado crema for a delicious contrast of flavors and textures. The halibut is coated in a flavorful blackening spice blend, quickly seared to create a beautiful crust while keeping the fish tender inside, then nestled in warm corn tortillas and topped with fresh garnishes.

Ingredients:

• 1 pound halibut fillets, cut into 2-inch pieces
• 2 tablespoons blackening seasoning
• 2 tablespoons olive oil
• 8 small corn tortillas
• 1 ripe avocado
• ¼ cup Greek yogurt
• 2 tablespoons lime juice, plus lime wedges for serving
• 1 jalapeño, seeded and finely diced
• ¼ cup chopped fresh cilantro
• 2 cups shredded cabbage
• ½ red onion, thinly sliced
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

Step 1: Make the avocado crema by combining the avocado, Greek yogurt, 1 tablespoon lime juice, and a pinch of salt in a food processor. Blend until smooth and set aside.

Step 2: In a small bowl, mix the shredded cabbage with remaining lime juice, honey, and a pinch of salt. Toss well and set aside to marinate.

Step 3: Pat the halibut pieces dry with paper towels and coat evenly with the blackening seasoning.

Step 4: Heat olive oil in a large skillet over medium-high heat. When hot, add the halibut pieces and cook for about 2-3 minutes per side until blackened and fish flakes easily.

Step 5: Warm the corn tortillas on a dry skillet or directly over a gas flame for about 30 seconds per side.

Step 6: Assemble the tacos by spreading avocado crema on each tortilla, then topping with blackened halibut pieces, marinated cabbage, red onion slices, diced jalapeño, and cilantro.

Step 7: Serve immediately with lime wedges on the side for squeezing over the tacos.

Nutrition:

• Calories: 310 per serving
• Protein: 24g
• Fat: 14g
• Carbohydrates: 22g
• Fiber: 5g
• Sodium: 380mg
• Serving size: 2 tacos

Mediterranean Halibut Tacos With Tzatziki and Olive Tapenade

These Mediterranean-inspired halibut tacos blend the fresh flavors of Greece with the casual appeal of Mexican cuisine. Tender halibut fillets are seasoned with Mediterranean herbs, topped with cooling tzatziki sauce and savory olive tapenade, then wrapped in warm flatbreads for a delightful fusion dish that’s both elegant and easy to prepare.

Ingredients:

• 1 lb fresh halibut fillets
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 8 small flatbreads or pita bread
• 1 cup Greek yogurt
• 1 cucumber, grated and drained
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• ½ cup Kalamata olives, pitted and chopped
• ¼ cup green olives, pitted and chopped
• 2 tablespoons capers, drained
• 1 small red onion, thinly sliced
• 2 cups shredded lettuce
• 1 cup cherry tomatoes, halved
• Lemon wedges for serving

Instructions:

Step 1: Make the tzatziki sauce by combining Greek yogurt, grated cucumber (squeezed to remove excess moisture), minced garlic, dill, salt, and pepper in a bowl. Mix well and refrigerate for at least 30 minutes.

Step 2: Prepare the olive tapenade by finely chopping Kalamata olives, green olives, and capers. Mix together in a small bowl and set aside.

Step 3: Season the halibut fillets with oregano, cumin, paprika, garlic powder, salt, and pepper on both sides.

Step 4: Heat olive oil in a large skillet over medium-high heat. Add the seasoned halibut and cook for about 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

Step 5: Once cooked, remove the fish from the skillet and flake it into large chunks with a fork.

Step 6: Warm the flatbreads or pita bread in a dry skillet or in the oven for about 30 seconds per side.

Step 7: Assemble the tacos by spreading a spoonful of tzatziki on each flatbread, then adding flaked halibut, olive tapenade, sliced red onion, shredded lettuce, and cherry tomatoes.

Step 8: Fold the flatbreads and serve immediately with lemon wedges on the side for squeezing over the tacos.

Nutrition:

• Calories: 320 per serving
• Protein: 24g
• Carbohydrates: 28g
• Fat: 12g
• Fiber: 3g
• Sodium: 540mg
• Cholesterol: 45mg
• Serving size: 2 tacos

Tandoori-Spiced Halibut Tacos With Cucumber Raita

These vibrant tandoori-spiced halibut tacos bring together the aromatic flavors of Indian cuisine with the casual appeal of Mexican street food. The tender, spice-rubbed halibut is complemented perfectly by a cooling cucumber raita, creating a delightful balance of heat and freshness.

Ingredients:

• 1½ pounds halibut fillets
• 2 tablespoons tandoori spice blend
• 1 tablespoon grapeseed oil
• 1 teaspoon ground cumin
• ½ teaspoon turmeric powder
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 cup English cucumber, finely diced
• 1 cup plain Greek yogurt
• 2 tablespoons fresh mint, chopped
• 1 tablespoon fresh cilantro, chopped
• 1 small garlic clove, minced
• ½ teaspoon ground cumin
• ½ red onion, thinly sliced
• 1 lime, cut into wedges
• Fresh cilantro sprigs for garnish

Instructions:

Step 1: Make the raita by combining the diced cucumber, Greek yogurt, mint, cilantro, minced garlic, and ½ teaspoon cumin in a bowl. Season with salt to taste, cover and refrigerate for at least 30 minutes to allow flavors to meld.

Step 2: Cut halibut into 2-inch pieces and pat dry with paper towels.

Step 3: In a bowl, mix together the tandoori spice blend, grapeseed oil, 1 teaspoon cumin, turmeric, coriander, cayenne pepper, lemon juice, salt, and pepper.

Step 4: Gently coat the halibut pieces with the spice mixture and let marinate for 15-20 minutes.

Step 5: Preheat a non-stick skillet over medium-high heat. Cook the halibut for about 2-3 minutes per side until opaque and easily flaked with a fork.

Step 6: Warm the tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.

Step 7: Assemble the tacos by placing pieces of tandoori halibut on each tortilla, topping with a generous spoonful of cucumber raita, sliced red onions, and fresh cilantro.

Step 8: Serve immediately with lime wedges for squeezing over the tacos.

Nutrition:

• Calories: 320 per serving
• Protein: 32g
• Carbohydrates: 22g
• Fat: 11g
• Fiber: 3g
• Sodium: 390mg
• Calcium: 15% DV
• Iron: 8% DV

Korean-Inspired Gochujang Halibut Tacos With Kimchi Slaw

These Korean-inspired halibut tacos bring together the delicate texture of halibut with the bold, spicy flavors of gochujang and fresh kimchi slaw. The tender fish is marinated in a sweet and spicy sauce, then pan-seared to perfection and nestled in warm corn tortillas with a tangy, crunchy kimchi slaw that adds both texture and probiotic benefits.

Ingredients:

• 1 pound halibut fillets, cut into 2-inch pieces
• 3 tablespoons gochujang paste
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons sesame oil
• 1 cup cabbage kimchi, chopped
• 2 cups shredded napa cabbage
• 1/4 cup thinly sliced red onion
• 2 tablespoons rice vinegar
• 1 tablespoon sesame seeds
• 8 corn tortillas
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

Step 1: In a bowl, mix together gochujang paste, honey, soy sauce, garlic, ginger, and 1 tablespoon sesame oil to create the marinade.

Step 2: Place the halibut pieces in the marinade, gently toss to coat, and refrigerate for 30 minutes.

Step 3: Meanwhile, prepare the kimchi slaw by combining chopped kimchi, shredded napa cabbage, red onion, rice vinegar, remaining sesame oil, and sesame seeds in a large bowl. Toss well and set aside.

Step 4: Heat a large non-stick skillet over medium-high heat. Remove halibut from marinade (reserve the marinade) and cook for about 2-3 minutes per side, until the fish is opaque and flakes easily.

Step 5: In a small saucepan, bring the reserved marinade to a simmer and cook for 2-3 minutes until slightly thickened.

Step 6: Warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.

Step 7: Assemble tacos by placing a portion of halibut on each tortilla, topping with kimchi slaw, and drizzling with the reduced marinade sauce.

Step 8: Garnish with fresh cilantro and serve with lime wedges.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Fat: 12g
• Carbohydrates: 25g
• Fiber: 4g
• Sodium: 580mg
• Sugars: 6g

Citrus-Marinated Halibut Tacos With Watermelon Radish Salad

These vibrant halibut tacos bring together the delicate flavor of fresh fish with bright citrus notes and the crisp, peppery crunch of watermelon radish.

The light marinade enhances the halibut without overpowering it, while the colorful radish salad adds both visual appeal and textural contrast to create a rejuvenating and satisfying taco experience.

Ingredients:

• 1 pound fresh halibut fillets, cut into 1-inch cubes
• 3 limes (2 for juice, 1 for wedges)
• 1 orange, juiced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 watermelon radish, julienned
• 1 cup red cabbage, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and finely diced
• 1 tablespoon honey
• 8 corn tortillas
• 1 avocado, sliced
• Cilantro-lime crema (1/2 cup Greek yogurt mixed with lime zest and cilantro)

Instructions:

Step 1: In a glass bowl, combine the juice of 2 limes, orange juice, 1 tablespoon olive oil, garlic, cumin, chili powder, salt, and pepper.

Add the halibut cubes, gently toss to coat, and refrigerate for 30 minutes (no longer than 45 minutes as the citrus will begin to cook the fish).

Step 2: While the fish marinates, prepare the watermelon radish salad. In a medium bowl, combine the julienned watermelon radish, sliced red cabbage, half of the chopped cilantro, and jalapeño.

Toss with the remaining tablespoon of olive oil, honey, and juice from half an orange. Season with a pinch of salt and set aside.

Step 3: Heat a non-stick skillet over medium-high heat. Remove the halibut from the marinade and pat dry with paper towels.

Cook the fish for 2-3 minutes per side until opaque and flakes easily with a fork.

Step 4: Warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side until pliable and slightly charred.

Step 5: Assemble the tacos by placing a few pieces of cooked halibut on each tortilla.

Top with watermelon radish salad, avocado slices, and a drizzle of cilantro-lime crema. Garnish with remaining cilantro and serve with lime wedges.

Nutrition:

• Calories: 310 per serving
• Protein: 24g
• Carbohydrates: 28g
• Fat: 12g
• Fiber: 6g
• Sodium: 320mg
• Sugar: 4g
• Serving size: 2 tacos

Herb-Crusted Halibut Tacos With Roasted Corn and Black Bean Salsa

These herb-crusted halibut tacos offer a perfect blend of flavors and textures. Tender halibut fillets are coated with fresh herbs and paired with a vibrant roasted corn and black bean salsa. Served in warm tortillas with lime crema, this dish delivers a delicious and nutritious meal that’s sure to impress.

Ingredients:

• 1 lb fresh halibut fillets
• 2 tablespoons olive oil
• 2 tablespoons fresh chopped herbs (cilantro, parsley, dill)
• 1 tablespoon lime zest
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 8 small corn tortillas
• 2 cups corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, rinsed and drained
• 1 red bell pepper, diced
• 1 small red onion, finely diced
• 1 jalapeño, seeded and minced
• ¼ cup fresh cilantro, chopped
• 1 avocado, sliced
• ½ cup sour cream
• 1 tablespoon lime juice
• Lime wedges for serving

Instructions:

Step 1: Preheat oven to 425°F (220°C). Spread corn kernels on a baking sheet and roast for 15-20 minutes until slightly charred, stirring halfway through.

Step 2: While corn is roasting, prepare the fish. Pat halibut fillets dry with paper towels. In a small bowl, mix herbs, lime zest, cumin, garlic powder, cayenne (if using), salt, and pepper.

Step 3: Brush halibut with olive oil on both sides, then coat with the herb mixture, pressing gently to adhere.

Step 4: Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon olive oil and cook halibut for 3-4 minutes per side until opaque and flakes easily with a fork.

Step 5: Prepare the salsa by combining roasted corn, black beans, bell pepper, red onion, jalapeño, and cilantro in a bowl. Season with salt, pepper, and a squeeze of lime juice.

Step 6: Mix sour cream with lime juice and a pinch of salt to make the lime crema.

Step 7: Warm tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.

Step 8: To assemble, flake the cooked halibut and divide among the tortillas. Top with roasted corn and black bean salsa, avocado slices, and a drizzle of lime crema.

Step 9: Serve immediately with lime wedges on the side.

Nutrition:

• Calories: 380 per serving
• Protein: 24g
• Carbohydrates: 35g
• Dietary Fiber: 7g
• Fat: 16g
• Saturated Fat: 3.5g
• Sodium: 320mg
• Vitamin C: 45% DV
• Calcium: 10% DV
• Iron: 15% DV

Chipotle-Lime Halibut Tacos With Pickled Red Onions

These vibrant chipotle-lime halibut tacos balance smoky heat with bright citrus flavors, all complemented by tangy pickled red onions.

The flaky, tender halibut provides a delicate base that absorbs the zesty marinade beautifully, creating a memorable taco experience that’s both rejuvenating and satisfying.

Ingredients:

• 1½ pounds fresh halibut fillets, cut into 1-inch pieces
• 3 tablespoons olive oil, divided
• 3 tablespoons fresh lime juice, plus wedges for serving
• 2 tablespoons chipotle paste (or 1 chipotle pepper in adobo, minced)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8 corn tortillas
• 1 cup red onion, thinly sliced
• ⅓ cup apple cider vinegar
• 1 tablespoon sugar
• ½ teaspoon salt
• 1 cup shredded cabbage
• ½ cup fresh cilantro, chopped
• 1 avocado, sliced
• Lime crema (½ cup sour cream mixed with 1 tablespoon lime juice and ¼ teaspoon lime zest)

Instructions:

Step 1: Start by preparing the pickled red onions. In a small bowl, combine the sliced red onions with apple cider vinegar, sugar, and ½ teaspoon salt. Toss well and let sit for at least 30 minutes, stirring occasionally.

Step 2: In a medium bowl, whisk together 2 tablespoons olive oil, lime juice, chipotle paste, minced garlic, cumin, smoked paprika, salt, and pepper.

Step 3: Add the halibut pieces to the marinade, gently tossing to coat. Cover and refrigerate for 15-20 minutes (no longer as the lime juice will begin to cook the fish).

Step 4: Heat the remaining tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once hot, remove the fish from the marinade and cook for about 2-3 minutes per side until opaque and flaky.

Step 5: While the fish is cooking, warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side.

Step 6: To assemble the tacos, place some shredded cabbage on each tortilla, top with halibut pieces, and garnish with pickled red onions, avocado slices, and fresh cilantro.

Step 7: Drizzle the tacos with lime crema and serve with additional lime wedges on the side.

Nutrition:

• Calories: 320 per serving
• Protein: 28g
• Fat: 16g
• Carbohydrates: 20g
• Fiber: 5g
• Sodium: 520mg
• Sugars: 3g

Final Thoughts

You’ve now examined ten exceptional halibut taco variations that showcase this premium protein’s versatility.

While halibut commands a higher price point ($24-30 per pound in coastal markets), its firm texture and clean flavor profile make it worth the investment.

Studies indicate that 72% of consumers report greater satisfaction with seafood tacos prepared using proper acid balance techniques.

Implement these recipes with confidence, adjusting acid components to maximize the halibut’s natural characteristics.