Best Fish Tacos Ever: Easy Recipe Made with Halibut & a Delicious Slaw

Ingredients

• 1 pound Fresh Halibut (skinless, cut into 4 equal pieces)
• ½ cup Unsalted Butter (1 stick, softened)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 2 cloves Garlic (minced)
• 2 tablespoons Fresh Dill (chopped)
• 1 cup Purple Cabbage (thinly sliced)
• 1 cup Green Cabbage (thinly sliced)
• ¼ cup Red Onion (thinly sliced, about ¼ medium onion)
• 1 piece Jalapeño (seeds removed, finely diced)
• ¼ cup Cilantro (chopped)
• 1 whole Avocado (half mashed, half diced)
• 2 tablespoons Lime Juice (freshly squeezed (about 1½ limes))
• ¼ cup Mayonnaise (regular)
• ¼ cup Sour Cream (full‑fat)
• 1 teaspoon Paprika (smoked optional)
• 1 teaspoon Ground Cumin
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly ground)
• 8 pieces Small Tortillas (corn or flour, warmed)

Instructions

1. Prepare the Vegetables

   Thinly slice the purple and green cabbage, red onion, jalapeño, and chop the cilantro. Dice half of the avocado into bite‑size pieces and set aside the other half for mashing.

   Time: PT10M

2. Make the Creamy Avocado Sauce

   In a large bowl combine mayonnaise, sour cream, the mashed half‑avocado, lime juice, paprika, cumin, salt and pepper. Mash with a fork until smooth.

   Time: PT5M

3. Combine Slaw and Sauce

   Add the sliced cabbages, red onion, jalapeño, cilantro, and diced avocado pieces to the bowl with the sauce. Toss until everything is evenly coated.

   Time: PT5M

4. Chill the Slaw

   Cover the bowl with plastic wrap and refrigerate the slaw while you prepare the fish.

   Time: PT0M

5. Prepare the Butter Slurry

   In a small saucepan melt the butter over low heat. Stir in lemon juice, minced garlic, and chopped dill. Remove from heat once the butter is fully melted and aromatic.

   Time: PT5M

   Temperature: low heat

6. Season the Fish

   Pat the halibut pieces dry, then season both sides with salt and pepper. Brush the butter‑garlic‑dill slurry generously over each piece.

   Time: PT5M

7. Preheat the Grill

   Heat the grill (or grill pan) to medium‑high, about 350°F. Place a sheet of foil on the grill and fold up the edges to create a shallow tray.

   Time: PT10M

   Temperature: 350°F

8. Grill the Fish

   Place the butter‑coated halibut on the foil. Grill for 7‑8 minutes per side, total 15‑20 minutes, until the internal temperature reaches 135‑140°F and the flesh flakes easily with a fork.

   Time: PT20M

   Temperature: 350°F

9. Rest the Fish

   Transfer the cooked fish to a platter and let rest for 2 minutes before flaking.

   Time: PT2M

10. Warm the Tortillas

    While the fish rests, warm the tortillas on the grill for about 30 seconds per side or until pliable.

    Time: PT5M

    Temperature: 350°F

11. Assemble the Tacos

    Place a portion of grilled fish on each tortilla, top with a generous scoop of avocado slaw, and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

5g

Ingredient Substitutions

• Instead of Fresh Halibut: Cod, Snapper, Tilapia
• Instead of Unsalted Butter: Margarine
• Instead of Lemon Juice: Lime juice
• Instead of Garlic: Garlic powder (¼ tsp)
• Instead of Fresh Dill: Dried dill (1 tsp)
• Instead of Purple Cabbage: Red cabbage
• Instead of Green Cabbage: More purple cabbage
• Instead of Red Onion: White onion
• Instead of Jalapeño: Serrano pepper, omit for less heat
• Instead of Cilantro: Parsley
• Instead of Avocado: Guacamole
• Instead of Lime Juice: Lemon juice
• Instead of Mayonnaise: Greek yogurt
• Instead of Sour Cream: Greek yogurt
• Instead of Paprika: Chili powder
• Instead of Ground Cumin: Coriander
• Instead of Small Tortillas: Lettuce leaves

Equipment Needed

• Chef's Knife
• Cutting Board
• Large Mixing Bowl
• Small Mixing Bowl (optional)
• Fork
• Garlic Press (optional)
• Measuring Spoons
• Measuring Cups
• Aluminum Foil
• Grill or Grill Pan
• Tongs
• Spatula (optional)
• Instant‑Read Thermometer (optional)
• Serving Platter (optional)

Critical Steps — Do Not Skip

• Thinly slicing the cabbages to ensure a tender slaw
• Creating the butter‑garlic‑dill slurry and coating the fish evenly
• Cooking the fish to an internal temperature of 135‑140°F to keep it moist

Chef Tips from the Video

• For extra smoky flavor, use a charcoal grill or add a few drops of liquid smoke to the butter slurry
• Add a pinch of cayenne to the slaw if you like extra heat
• Slice the fish against the grain for the most tender bites

Troubleshooting

Storage

Refrigerator: Slaw will keep 2‑3 days in an airtight container; cooked fish 2 days; tortillas 3 days wrapped

Freezer: Raw halibut can be frozen up to 3 months; cooked fish freezes 1 month

Room temperature: Do not leave assembled tacos at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the avocado slaw up to 24 hours ahead and keep refrigerated
• The butter‑garlic‑dill slurry can be made in advance and stored in the fridge for a few hours
• Fish can be seasoned and brushed with slurry up to 30 minutes before grilling

Frequently Asked Questions