Wild Alaskan Halibut Tacos with Cilantro Lime Sauce


Halibut is great to use in your tacos. They carry the spices and flavors along very well. Here is what you need to get started.





  • Juice of 1 med lime
  • 2 TBS olive oil
  • 1 TBS Old Bay seasoning
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 lb halibut bits


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


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


  • To start off we begin with the halibut to give time to marinate.  Really, you just dump everything in a bowl or ziploc bag.
  • Then mix it all up and store covered in the refrigerator.
  • Going on we’ll proceed with the cilantro lime sauce.  Dump all the ingredients in a bowl.
  • Mix thoroughly and store covered in the refrigerator.
  • Next we move forward with the slaw.  Now here I keep it dry.  This is so I can really make this ahead of time and it doesn’t get wilted. You can add vinegar and oil to it or add the cilantro lime sauce.  I like my cabbage crunchy on my tacos so adding a sauce to the slaw puts a time limit to it.
  • Normally, I try to slice up the cabbage as thin as possible but sometimes time constraints don’t allow for my rapid chopping knife.
  • So if you are prepping for later time to eat these tacos I would stop here and store everything in the refrigerator.  You would definitely be able to come back to this in 2-3 days no problem.
  • In a skillet at medium high heat add some olive oil and add the halibut pieces allowing room.  you may need to do this in 2 or three batches depending on the pan size.  Giving the pieces some space allows for good browning and crust or sear.  You know that the halibut is done when it is firm.
  • When all the halibut is cooked then I like to heat up the corn tortillas to make them pliable and a little char for taste.  You don’t need to use oil, just make sure the pan is pretty hot.  You would only really cook each side for about 30 seconds.

There you have it.  Gather your slaw and sauce and have fun building your tacos.



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