These grilled halibut tacos are filled with fresh halibut and loaded with salsa, vegetables, and spices to make a flavorful entrée that's as colorful as it is delicious. The halibut takes up the bright flavors of the Mexican-spiced lime marinade and smoky flavor from the grill.
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Street-Style Halibut Tacos You Can Make at Home
Think of the best tacos you've ever had in your life. Not the frozen beef tacos you bought from the grocery store, but the spicy, sizzling, flavor-packed fish tacos you bought from a street vendor or an authentic Mexican restaurant.
Now imagine making tacos of that caliber at home--no restaurant trip or week-long vacation required. That's where this taco recipe comes in. They are absolutely delicious! I also make these ground bison tacos and kimchi fish tacos that are delicious too.
When you're preparing a light, flaky fish, you want a salsa verde that's spicy and savory but not overpowering.
This salsa verde was specially formulated to go well with the grilled halibut but it is optional if you're pressed for time. It also goes amazingly with my slow cooker Mexican shredded chicken recipe.
The salsa can be made a few days in advance but you can of course use store-bought salsa verde to save on time. As another bonus, fish is quicker to cook than other proteins like chicken and beef!
Ingredients
For the Salsa Verde (Optional)
- tomatillos - Tomatillos are little green tomato-looking fruits with a husk. You will need to remove the husks before roasting. I have a collection of tasty tomatillo recipes if you're curious about this ingredient.
- yellow onion - You can also use white onion instead of the yellow.
- garlic cloves - Roasting the garlic for this salsa gives it amazing flavor.
- olive oil - Just regular olive oil works because we are roasting with it. No need for EVOO.
- fresh cilantro leaves - I love using cilantro in many recipes. There are some people who despise cilantro, and it's okay to skip them from this salsa if needed.
- serrano pepper - You can substitute with jalapeño peppers if you can't find serrano; I find that they are easier to find in the grocery store. Serrano peppers are similar in taste but thinner and hotter than jalapeños.
For the Tacos
- Mexican seasoning mix - If you can't find Mexican seasoning, you can use taco seasoning. It's pretty close in flavor and spices used.
- halibut fillets - Halibut is a large, flat-bodied fish with a very mild, slightly sweet flavor, which makes it an excellent choice for anyone who doesn't like a strong fishy taste. The texture is firm and dense and it holds together well during cooking, which is one reason it is in my top 3 favorite fish to cook with and eat. However, it's expensive! If you don't want to break the bank, go with haddock or cod.
- corn tortillas - 6 inch tortillas work great. You can also use flour tortillas or a corn-flour mix if preferred.
- red cabbage - The shredded cabbage adds nice crunch and color to the tacos. Check out how to shred cabbage for tacos here.
- mango - Mango might seem like an unusual ingredient for grilled halibut tacos, but it adds the perfect burst of sweetness to an otherwise meaty, spicy dish. Spicy food is complemented by cold condiments and side dishes.
*Check recipe card for full ingredient amounts.
How to Make Grilled Halibut Tacos
For the Salsa Verde (Optional)
If you've never made salsa verde before (green salsa), it might seem a little intimidating, but it's actually quite a simple process: simply roast the vegetables, mix them together in your food processor, and you're ready to go.
Roast the vegetables. You are going to drizzle the tomatillos, onion and garlic with olive oil and cover with foil. Bake until tender and then let them cool.
Blend. Transfer the vegetables to a food processor or blender. Add the cilantro, serrano pepper and lime juice. Cover and pulse until chunky. Season and refrigerate until serving time.
Chef's Note: This salsa can be made in advance as it generally lasts up to 7 days in the fridge if covered well. It can also be frozen for up to 2 months.
For the Tacos
Marinate the halibut. In a large plastic bag or in a bowl if you prefer, add the marinade ingredients and shake to combine. Add the halibut, making sure to coat all of the fish well, seal and refrigerate for up to 1 hour.
Grill the halibut. Lightly oil the cooking grates to make sure the fish doesn't stick! Grill the halibut over medium-high heat for 4-6 minutes on each side or until the fish flakes easily with a fork. Remove and let rest for a few minutes.
Chef's Note: Keep an eye on it because fish cooks quickly!
Warm tortillas. Warm the tortillas by heating them on the grill over medium-low heat.
Season and flake the fish. Season the fish again, if needed and flake into 1 ½” pieces.
Serve the grilled halibut tacos. To serve the grilled halibut tacos, top the warmed tortillas with the cabbage, fish, diced mango and tomatillo salsa. Garnish with red chili peppers, lime wedges and more fresh cilantro.
Joss' Top Tips
- Don't over marinate. Don't marinate the fish for more than 1 hour or the fish will start to break down.
- Prevent sticking. Don't forget to oil those cooking grates because the fish can easily stick and turn into a mess. Avoid moving the fish too soon to allow a crust to form.
- Use a fish spatula. It's thinner and more flexible, making it easier to flip the fish.
- Keep the tortillas warm. After heating them on the grill, you can keep the tortillas warm on a plate, covered with a clean kitchen towel.
What do you Serve With Halibut Fish Tacos?
- Many people serve their grilled halibut tacos with sour cream, but you could also serve a Mexican pasta salad, corn pudding or a summery cold soup like watermelon gazpacho.
- Make sure you've got plenty of milk on hand for your friends who aren't used to spicy dishes.
- If you aren't making the tomatillo salsa, you could try different sauces like my tomatillo hot sauce, this lime sauce for fish tacos or even a honey dill sauce. Experiment with it.
- Some sides that would complement halibut tacos well are guacamole, Caesar salad, coleslaw, cucumber salad, white queso dip, cilantro-lime rice and grilled corn. I have a recipe tutorial on how to grill corn to make it easy for you.
- Creamy desserts go well with these flavor-packed tacos. You might consider serving a traditional Mexican dish like flan or something entirely different like this mochi ice cream. The sweeter and creamier, the better--after those delicious sizzling tacos, your guests will appreciate something a little milder.
- As for drinks: try a light beer, this strawberry frozen margarita recipe or sauvignon blanc. For a non alcoholic option, try this mojito mocktail that complements the tacos perfectly.
Grilled Halibut Tacos FAQs
Halibut should be grilled over medium or medium-high heat. You don't want it to be on the grill too long or it can dry out, so a quick cook is ideal. Foodsafety.gov recommends cooking white fish to an internal temperature of 145°F.
If you have leftovers, cooked fish will last up to 3 to 4 days in the fridge, according to USDA.
Yes! Make sure to fully thaw it in the fridge and then pat dry with clean paper towel.
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📋Recipe
Grilled Halibut Fish Tacos
Ingredients
For the Salsa Verde (Optional)
- 1 pound tomatillos - husks removed and sliced in half
- 1 yellow onion - sliced
- 4 garlic cloves - peeled
- 2 tablespoons olive oil
- ½ cup fresh cilantro leaves
- 1 serrano pepper - seeded
- 1 tablespoon lime juice
- salt and pepper - to taste
For the Halibut Tacos
- ¼ cup lime juice - freshly squeezed
- ¼ cup olive oil
- 3 tablespoons Mexican seasoning mix - or taco seasoning
- 1 pound halibut fillets
- 8 corn tortillas - 6 inches--or flour tortillas if preferred
- 2 cups red cabbage - shredded
- 1 cup mango - diced
- red chili pepper - sliced, to garnish
- sour cream - optional topping
- salt and pepper
Instructions
For the Salsa Verde (Optional)
- Preheat oven to 325°F. Place the tomatillos, onion and garlic on a baking pan. Drizzle with the olive oil and cover with foil. Bake until tender (about 30 mins.). Cool to room temperature.1 pound tomatillos, 1 yellow onion, 4 garlic cloves, 2 tablespoons olive oil
- Transfer the cooked vegetables to a food processor or blender. Add the cilantro, serrano pepper and lime juice. Cover and pulse until chunky. Season with salt and pepper. Refrigerate until serving.½ cup fresh cilantro leaves, 1 serrano pepper, 1 tablespoon lime juice
For the Grilled Halibut Tacos
- In a large plastic bag, add the lime juice, oil, salt, and Mexican seasoning mix and shake to combine. Add the halibut fillets. Seal the bag and turn to coat the fish evenly. Refrigerate for up to 1 hour.¼ cup lime juice, ¼ cup olive oil, 3 tablespoons Mexican seasoning mix, 1 pound halibut fillets
- Drain and discard the marinade. Lightly oil the cooking grates. Grill the halibut over medium-high heat for 4-6 minutes on each side or until the fish flakes easily with a fork. Keep an eye on it as it cooks quickly. Remove to a cutting board and let rest for a few minutes. Season again, if needed.
- Meanwhile, warm the tortillas by heating the grill to medium-low. Grill them until warm, about 1 minute per side or less. You can keep them warm on a plate, covered with a clean kitchen towel.8 corn tortillas
- Flake the fish into 1 ½” pieces.
- To serve, top the tortillas with the cabbage, fish, diced mango and tomatillo salsa. Garnish with red chili peppers, lime wedges and more fresh cilantro.
Notes
- You can use store-bought salsa verde to save on some time if you prefer. The homemade salsa can be pre-made and refrigerated for up to 1 week or frozen for up to 2 months.
- You can use frozen halibut, but make sure to fully thaw it in the fridge and then pat dry with clean paper towel.
- Don't marinate the fish for more than 1 hour or the fish will start to break down.
- If you have leftovers, cooked fish will last up to 3 to 4 days in the fridge.
- Halibut should be grilled over medium or medium-high heat. You don't want it to be on the grill too long or it can dry out, so a quick cook is ideal. Foodsafety.gov recommends cooking white fish to an internal temperature of 145°F.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
These tacos are so, so delicious! All of the ingredients work together beautifully. They are nice and light, perfect for a summer meal.