Halibut Fish Tacos
Easy and versatile halibut recipe.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Appetizer, Meals, Snack
Cuisine: American
Servings: 5 people
Calories: 192kcal
Cost: $20
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-
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.
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.
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