Halibut Avocado Tacos
Transform your taco night with these vibrant and flavorful Halibut Avocado Tacos! Featuring tender, flaky halibut fillets seasoned with a smoky blend of cumin, paprika, and garlic powder, these tacos are a seafood lover's dream. The addition of creamy avocado, zesty lime-drizzled red cabbage slaw, and a dollop of tangy sour cream ensures each bite is a perfect balance of textures and bright, fresh flavors. Wrapped in warm corn tortillas and finished with a hint of hot sauce and fresh cilantro, this recipe is a quick, healthy, and crowd-pleasing dinner option that’s ready in just 30 minutes. Ideal for weeknights or casual gatherings, these tacos bring a vibrant Baja-inspired twist to your table.
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Recipe Information
Ingredients
- 1 lb Halibut fillets
- 2 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 8 pieces Corn tortillas
- 2 Avocados
- 1 cup Red cabbage
- 1 Lime
- 0.25 cup Cilantro leaves
- 0.5 cup Sour cream
- 1 tbsp Hot sauce
Instructions
Preheat your oven to 375°F (190°C) or heat a grill to medium-high heat.
In a small bowl, mix olive oil, cumin, paprika, garlic powder, salt, and black pepper to create a marinade.
Brush the marinade evenly over both sides of the halibut fillets.
Place the halibut on a baking sheet lined with parchment paper or directly on the grill. Cook for about 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
While the fish cooks, thinly slice the red cabbage and drizzle with lime juice. Toss to combine and set aside to let the flavors meld.
In a separate small bowl, mash the avocados with a fork and mix in a pinch of salt and a squeeze of lime juice for added flavor.
Warm the corn tortillas by lightly toasting them in a dry skillet over medium heat for 20-30 seconds on each side, or wrap them in foil and heat them in the oven for a few minutes.
Assemble the tacos: start by spreading a layer of mashed avocado on each tortilla, then add a portion of the cooked halibut, followed by the red cabbage slaw.
Top each taco with a dollop of sour cream, a dash of hot sauce, and a sprinkle of fresh cilantro leaves.
Serve immediately with lime wedges on the side for added zest.
Nutrition Facts
Calories |
2932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.0 g | 171% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 3240 mg | 141% | |
| Total Carbohydrate | 236.5 g | 86% | |
| Dietary Fiber | 58.8 g | 210% | |
| Total Sugars | 18.1 g | ||
| Protein | 202.5 g | 405% | |
| Vitamin D | 68.0 mcg | 340% | |
| Calcium | 586 mg | 45% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 6142 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
