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Cody's Halibut Tacos Recipe: Easy, Fresh Fish Tacos in 30 Minutes

Cody's Halibut Tacos

Tender chili-lime halibut is tucked into warm tortillas with crunchy cabbage, avocado, cilantro, red onion, salsa, and a creamy lime sauce. This easy fish taco recipe comes together in about 30 minutes.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Halibut
  • 1 pound Skinless, boneless halibut fillet
  • 2 tablespoons, divided Olive oil
  • 1 tablespoon Fresh lime juice
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Tacos
  • 8 tortillas Small corn or flour tortillas
  • 2 cups Finely shredded cabbage
  • 1/4 cup Fresh cilantro, chopped
  • 1/4 cup Red onion, thinly sliced
  • 1 avocado Avocado, sliced or diced
  • As needed Salsa or pico de gallo
  • For serving Lime wedges
Lime Sauce
  • 1/2 cup Sour cream
  • 2 tablespoons Mayonnaise
  • 1 tablespoon Fresh lime juice
  • 1-2 tablespoons, as needed Water
  • 1 pinch Salt

Method
 

Step-by-Step
  1. Cut the halibut into roughly 1-inch pieces or leave it in small fillets. Combine the lime juice, 1 tablespoon olive oil, chili powder, cumin, garlic powder, kosher salt, and black pepper, then coat the fish and let it stand for about 10 minutes.
  2. Whisk the sour cream, mayonnaise, lime juice, water, and a pinch of salt until smooth and pourable. Add the water gradually so the sauce reaches a consistency that can be drizzled over the tacos.
  3. Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Cook the halibut for about 3–4 minutes per side, depending on thickness, until opaque, easily flaked, and at least 145°F (63°C) in the center.
  4. Warm the tortillas in a dry skillet or microwave immediately before serving. A quick skillet warming helps corn tortillas become more flexible and gives them a pleasant toasted flavor.
  5. Fill each tortilla with shredded cabbage, cooked halibut, cilantro, red onion, avocado, and salsa or pico de gallo. Drizzle with lime sauce and serve right away with lime wedges.

Notes

Halibut is lean and cooks quickly, so remove it from the heat as soon as it flakes easily to help prevent dryness. Refrigerate leftover fish and toppings separately in airtight containers and use within 1–2 days; reheat the fish gently.