Halibut Fish Tacos
Easy and versatile halibut recipe.
Servings: 5 people
Calories: 192kcal
Cost: $20
Equipment
- Either grill or non-stick pan
Ingredients
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
To serve:
- limes squeezed
- avocado slices
- 10 tortillas see notes above about my homemade grain free tortillas
Instructions
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.
To assemble:
- Add the fish to the taco shell, with the pico. Squeeze lime on top.
Notes
Storage: This recipe can be stored in the refrigerator for up to 5 days in an air tight container.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. It is based on 5 servings.
Servings: This recipe should yield 5 servings.
Nutrition
Serving: 1taco | Calories: 192kcal | Carbohydrates: 33g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 422mg | Potassium: 149mg | Fiber: 2g | Sugar: 4g | Vitamin A: 225IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg