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halibut fish tacos 6 scaled

Halibut Fish Tacos

Course Appetizer, Meals, Snack
Cuisine American
Keyword fish, halibut, tacos
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 people
Cost $20
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  • 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

To serve:

  • 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.

To assemble:

  • Add the fish to the taco shell, with the pico. Squeeze lime on top.


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Easy and versatile halibut recipe.
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
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