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Wild Alaskan Halibut Tacos with Cilantro Lime Sauce Recipe

Wild Alaskan Halibut Tacos with Cilantro Lime Sauce Recipe
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★★★★★

4.9 from 30 reviews

These Wild Alaskan Halibut Tacos with Cilantro Lime Sauce deliver a fresh, flavorful, and vibrant meal perfect for any taco night. Marinated halibut pieces are pan-seared to a perfect crust, paired with a crunchy red and green cabbage slaw, and complemented by a tangy, creamy cilantro lime sauce. This recipe offers a delightful balance of textures and zesty flavors that celebrate fresh seafood with a Mexican-inspired twist.

Ingredients

Scale

Halibut Marinade

  • Juice of 1 medium lime
  • 2 tablespoons olive oil
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 pound halibut chunks

Cilantro Lime Sauce

  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 3/4 cup grated parmesan cheese
  • 1/2 cup chopped cilantro
  • 1 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon Tony Chachere’s creole seasoning
  • 1/2 teaspoon ground cumin
  • 1 clove garlic, minced
  • 1/4 teaspoon garlic powder
  • 1 1/2 teaspoons fresh lime juice

Slaw

  • 1/2 small red cabbage, thinly sliced
  • 1/4 small green cabbage, thinly sliced
  • 1/2 cup chopped cilantro
  • 2–3 stalks green onions, chopped

Instructions

  1. Marinate the Halibut: In a bowl or zipper bag, combine the lime juice, olive oil, Old Bay seasoning, chili powder, and cumin. Add the halibut pieces and toss or seal to coat evenly. Refrigerate covered to marinate while you prepare the other components.
  2. Prepare the Cilantro Lime Sauce: In a separate bowl, mix together sour cream, mayonnaise, grated parmesan, chopped cilantro, chili powder, smoked paprika, Tony Chachere’s creole seasoning, cumin, minced garlic, garlic powder, and lime juice. Stir thoroughly and refrigerate covered until ready to use.
  3. Make the Slaw: Thinly slice the red and green cabbage and chop the cilantro and green onions. Combine all in a bowl. Keep the slaw dry until serving for maximum crunch. You may add vinegar or include some cilantro lime sauce later if desired, but it’s best served fresh and crisp.
  4. Cook the Halibut: Heat a skillet over medium-high heat and add a splash of olive oil. Place the marinated halibut pieces in the skillet without crowding them to allow proper searing and browning. Cook in batches if necessary. Cook the halibut until firm and cooked through, about 3-4 minutes per side depending on size.
  5. Warm the Tortillas: Heat corn tortillas in a hot skillet without oil for approximately 30 seconds per side until warm, pliable, and slightly charred for flavor.
  6. Assemble the Tacos: Spread some cilantro lime sauce on the tortillas, add a portion of the seared halibut, and top with crunchy cabbage slaw. Serve immediately and enjoy the fresh, vibrant flavors.

Notes

  • Marinating the halibut for at least 30 minutes up to 2 hours enhances flavor but avoid marinating too long to prevent the fish from becoming mushy.
  • Keep the slaw dry until just before serving to maintain its crispness; adding vinegar or dressing too early wilts the cabbage.
  • You can prepare the slaw and sauce a day ahead; store separately in airtight containers refrigerated up to 2-3 days.
  • If fresh halibut is unavailable, use a firm white fish like cod or sea bass as a substitute.
  • For a spicier kick, add diced jalapeño to the slaw or increase chili powder in the marinade.
  • Use warm corn tortillas for an authentic texture and flavor, but flour tortillas can be substituted if preferred.

Nutrition

Keywords: Halibut tacos, seafood tacos, cilantro lime sauce, crunchy slaw, pan-seared fish tacos, summer tacos, healthy fish tacos

Find it online: https://servedbynora.com/wild-alaskan-halibut-tacos-with-cilantro-lime-sauce-recipe/