Tired of the same old dinner routine? Craving a delicious and healthy meal that's also surprisingly quick to make? Then look no further! This halibut fish taco recipe is your answer. It's packed with flavor, bursting with freshness, and ready in under 30 minutes. Perfect for a weeknight dinner or a casual weekend gathering, these tacos are guaranteed to become a new family favorite. Get ready to experience the ultimate in easy recipes and delicious dishes!
Ingredients:
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For the Halibut:
- 1 lb halibut fillet, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 1 lime, juiced
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For the Tacos:
- 12 small corn or flour tortillas
- 1 cup shredded cabbage
- 1/2 cup shredded purple cabbage (optional, for color and extra nutrients)
- 1/2 cup chopped cilantro
- 1 avocado, diced
- 1/2 cup Pico de Gallo (recipe below)
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For the Pico de Gallo:
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and minced (optional, adjust to your spice preference)
- 1 lime, juiced
- Salt and pepper to taste
Instructions:
Preparing the Halibut:
- In a medium bowl, combine olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
- Add the halibut pieces and toss to coat evenly. Ensure all the fish is well seasoned.
- Marinate for at least 15 minutes (longer is better for deeper flavor!), or up to 30 minutes in the refrigerator.
- Heat a large skillet over medium-high heat. Add the marinated halibut and cook for 3-4 minutes per side, or until cooked through and flaky. Avoid overcrowding the pan; cook in batches if necessary.
- Once cooked, squeeze the lime juice over the halibut.
Assembling the Tacos:
- Warm the tortillas according to package directions. You can heat them in a dry skillet, microwave, or oven.
- Fill each tortilla with a generous portion of cooked halibut.
- Top with shredded cabbage, purple cabbage (if using), cilantro, diced avocado, and Pico de Gallo.
Making the Pico de Gallo:
- Combine diced tomatoes, red onion, cilantro, jalapeño (if using), lime juice, salt, and pepper in a small bowl.
- Gently mix and let it sit for at least 10 minutes to allow the flavors to meld. This step significantly enhances the taste!
Cooking Tips for the Best Results:
- For extra flavor, try adding a pinch of cayenne pepper to the halibut marinade.
- Don't overcook the halibut! It should be flaky and moist.
- If you don't have fresh cilantro, you can substitute with parsley.
- Feel free to experiment with other toppings, such as shredded cheese, a drizzle of your favorite hot sauce, or a creamy slaw.
Variations:
- Spicy Halibut Tacos: Add more jalapeño to the Pico de Gallo or use a spicier chili powder in the marinade.
- Grilled Halibut Tacos: Grill the halibut instead of pan-frying for a smoky flavor.
- Blackened Halibut Tacos: Use a blackened seasoning blend instead of the suggested spices.
Nutritional Information (per taco, approximate):
Calories: Approximately 250-300 Protein: 20-25g Fat: 10-15g Carbohydrates: 20-25g
This halibut fish taco recipe is a simple yet satisfying meal, perfect for busy weeknights or casual gatherings. It's a healthy and delicious way to enjoy this versatile fish. Enjoy your homemade cooking adventure!