Halibut Fish Tacos with Guacamole Sauce
Dive into the bold, coastal flavors of these Halibut Fish Tacos with Guacamole Sauce, a vibrant and crowd-pleasing recipe that’s perfect for taco night. Tender halibut fillets are marinated in a zesty lime and chili spice blend, grilled to perfection, and paired with a creamy, homemade guacamole sauce featuring ripe avocados, fresh cilantro, and a hint of jalapeño heat. Nestled in warm corn tortillas and topped with crisp shredded cabbage and a sprinkle of tangy Cotija cheese, these tacos strike the perfect balance of fresh, savory, and spicy. Easy to prepare in under 40 minutes, this recipe is ideal for weeknight dinners or backyard gatherings, offering a wholesome, flavorful dish that’s sure to impress. Perfectly paired with a squeeze of lime, these halibut tacos are a must-try for seafood and taco lovers alike!
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Recipe Information
Ingredients
- 4 pieces (4-oz each) Halibut fillets
- 2 tablespoons Olive oil
- 3 tablespoons Lime juice
- 2 teaspoons Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 8 Corn tortillas
- 2 Avocados
- 0.25 cup Sour cream
- 2 tablespoons (chopped) Cilantro
- 1 (minced) Garlic cloves
- 1 (diced) Tomato
- 0.5 (finely chopped) Red onion
- 1 (seeded and minced) Jalapeño pepper
- 2 cups Shredded cabbage
- 0.25 cup Cotija cheese
Instructions
Preheat your grill or stovetop grille pan to medium-high heat.
In a small bowl, mix together olive oil, 2 tablespoons lime juice, chili powder, cumin, garlic powder, salt, and black pepper to create a marinade.
Brush the marinade generously on both sides of the halibut fillets and let them rest for 10 minutes while you prepare the guacamole.
In a medium bowl, mash the avocados until smooth. Stir in sour cream, 1 tablespoon lime juice, cilantro, minced garlic, diced tomato, chopped red onion, and jalapeño. Mix well and set aside.
Grill the halibut fillets for about 3-4 minutes per side, or until they are cooked through and flake easily with a fork. Once done, remove from the grill and let them rest for a minute.
Warm up the corn tortillas on the grill for about 30 seconds per side, until slightly charred but still pliable.
To assemble the tacos, flake the halibut into bite-sized pieces and divide evenly between the warm tortillas.
Top each taco with shredded cabbage, a dollop of the guacamole sauce, and a sprinkle of Cotija cheese.
Serve immediately with a wedge of lime for an extra burst of flavor!
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 670 mg | 29% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 5.1 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 17.0 mcg | 85% | |
| Calcium | 204 mg | 16% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1405 mg | 30% | |
*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.
