These halibut fish tacos are one of our weekly go to recipes. They are loaded with flavor, light, easy, and oh so delicious. You can make the halibut multiple ways in this recipe. We like to pair these tacos with our fresh mango salsa and crispy homemade tortillas.
This recipe can be made Paleo and Whole30 friendly.
For the fish:
- Halibut-I like using halibut for my fish tacos because it is such a versatile fish and super durable. It is easy to cook with and you do not have to worry about it falling apart.
- Lime-Lime adds a nice tangy touch to drizzle on top.
- Cayenne-Adds a nice zest!
- Ghee-I like to pan sear in ghee over oil because it gives the fish a buttery taste.
- Cumin-Adds some nice flavor.
- Salt & pepper-To season.
For the mango pico de gallo-
The mango pico de gallo is what makes this recipe!
- Fresh mango-Make sure it is ripe! When mangos are ripe they form a similar texture as avocados, they become a bit soft.
- Red pepper-red pepper is the perfect mix of sweetness between yellow and orange peppers but a bit spicy like green peppers. They go perfect in this pico, however if you do not have red at home, you can for sure substitute for something else!
- Limes-Lime adds a nice citrus twist while keeping the fruits and vegetables from becoming dry.
- Purple onion-Adds the most perfect crunch! I prefer purple over yellow because they are not as sweet.
- Jalapeños- Add a touch of spice.
- Fresh cilantro-I love fresh herbs and this fresh cilantro adds the most perfect touch.
- Sea salt-A little bit of salt with this sweet pico!
For the tortilla-
- Obviously you can buy store bought but I like making my own from cassava flour! Check out this recipe HERE. These tortillas are naturally paleo, AIP & Whole30 friendly.
What kind of fish is best to use for fish tacos?
- I love using halibut. It is extremely versatile and goes great with just about any toppings. Not to mention it is a durable fish therefore it is very easy to cook with.
How many pounds of fish do you need for tacos?
- I like to allow for ½ pound of fish per person.
What should I serve with fish tacos?
- Mango pico de gallo! This is what makes these tacos. You could also serve it with a creamy crunchy slaw, like this one. Halibut is versatile, so it goes great with just about anything.
How to make halibut fish tacos:
- Pan searing is the best way to cook halibut, but this recipe also includes how to grill it.
- First, pat dry the halibut.
- Next decide if you are grilling it or searing it.
For pan searing:
- First, season the fish on both sides with the cayenne, cumin, salt and pepper
- Add the ghee to the skillet and let it get real hot. Add the fish in, do not touch it for 3 minutes! Then flip the fish and cook for an additional 3 minutes. Remove the fish from the pan.
For the grill:
- First, get the grill to 350 degrees.
- Next, add melted ghee or oil to a bowl with the salt, pepper, cayenne, and cumin. Brush it all over the fish.
- Now, add the halibut to the grill and cook for 5 minutes, then flip and cook for an additional 5 minutes or until it reaches 145 degrees F with a meat thermometer. Now, remove the fish from the grill and set aside.
If you like this recipe, you will LOVE my other fish recipes:
- Whole30 Salmon w/ Lemon Dill Dijon Sauce
- Gluten Free Shrimp Scampi
- Whole30 Scallops w/ Ghee, Chives, Lemon & Garlic
- Herb Crusted Salmon
- Gluten Free Fried Shrimp
- Honey Sriracha Salmon
Halibut Fish Tacos
- Either grill or non-stick pan
For the fish:
- 5 pieces halibut I like wild caught. Allow for 1/2 pound per person.
- oil of choice I like ghee
- 1/4 tsp sea salt
- 1/2 tsp black pepper
For the pico de gallo-
- 2 whole mangos ripe, peeled, and diced
- 1 red pepper diced, omit for AIP
- 1 purple onion chopped
- 3 whole limes juiced
- 1 cup fresh cilantro
- 1 whole jalapeno sliced, omit for AIP
- 1 pinch sea salt
- limes squeezed
- avocado slices
- 10 tortillas see notes above about my homemade grain free tortillas
For the pico:
- Chop up the mango, purple onion, red pepper, and jalapeno finely. Add to a bowl and juice the limes on top. Sprinkle the sea salt and add the fresh cilantro. Store in the fridge.
For the fish: PAN SEAR VERSION-
- Pat dry the fish. Add the ghee to the pan and get the pan real hot. Coat the fish with salt and pepper. Add the fish to the pan and cook for 4 minutes, flip and cook for an additional 4 minutes. Remove the fish from the pan.
For the fish: GRILL VERSION
- Melt the ghee, add the ghee and spices to a bowl and brush over the fish. Heat up the grill to 350. Add the fish directly on to the grill racks. Cook for 5 minutes, then flip and cook for an additional 5 minutes or until the fish reaches 145 degrees F. Remove from the grill.
- Add the fish to the taco shell, with the pico. Squeeze lime on top.