Halibut Fish Tacos

Serving Size: 5

This meal is the opposite of what I think of when I think of fish tacos. These are light. Fresh tasting. Clean. Flavorful. These were so good that my husband and I were scraping the bits from the bottom of the pan. These fish tacos are going to be a staple in this house from now on. I made them about two weeks ago and honestly, I cannot wait to make them again.


  • 1 bunch cilantro
  • 0.5 cup white wine
  • 2 Pound halibut
  • black pepper to taste
  • salt to taste
  • 1 Tbsp paprika
  • 1 Tbsp cumin
  • 0.5 Tbsp garlic powder
  • 1 jalapeño pepper
  • 2 cloves garlic
  • 1 small white onion, coarsley chopped
  • 2 Tbsp olive oil, for cooking
  • 0.67 cup olive oil
  • 5 lime, juiced
  • corn tortilla, for serving


  1. Put the cilantro, lime juice, 1/3 cup olive oil, onion, garlic, jalapeño, garlic powder, paprika, cumin, and salt and pepper in the bowl of a food processor.
  2. Blend until smooth. Put the purée in a bowl and set aside.
  3. Chop the halibut into small pieces. Dry well with a paper towel. Season with salt and pepper.  Preheat a sauté pan with 2 tablespoons of olive oil. Add the halibut and cook until golden brown, about 8 minutes.
  4. Add the wine and cook until the wine evaporates, about 2 minutes.
  5. Add the cilantro mixture and cook for another minute to heat through.
  6. Heat the corn tortillas in a hot dry pan. Add the fish mixture to the tortilla. Garnish with cilantro, salsa, sour cream, cheese, and avocado.

Recipe Courtesy of The Daily Meal

Image Credit: Bree Hester