These Blackened Halibut Tacos are bursting with bold, fresh flavor. Flaky halibut with smoky seasoning is baked to perfection, then layered with dill-dressed cabbage, sweet mango salsa, and creamy avocado and lime creme sauce. It's a vibrant, mouthwatering combination. Perfect for summer dinners, Taco Tuesday, or anytime you're craving a light yet satisfying seafood taco.
Why I Love This
- Bursting with Flavor: There's incredible flavor in every bite of these Blackened Halibut Tacos-from the smoky, spiced fish to the crisp dill-dressed cabbage and sweet mango bell pepper salsa, all finished with a creamy lime avocado sauce. It's a mouthwatering experience from start to finish.
- Customizable: These can be made with any level of heat you desire by adjusting the blackened seasoning or the amount put on. They can also be made gluten free and sugar free (aside from the fruit) making them an allergy friendly meal!
- Summertime Bliss: While our family does enjoy this meal year round with frozen halibut, these blackened halibut tacos are perfect in the summer where fresh fish is readily available and fruit is ripe and delicious.
Try my Blackened Seasoning recipe to season your halibut and pair it with my Charred Corn Salad for the perfect summer meal.
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Ingredients
- Halibut - this is such a great fish to cook with because it's light, takes on flavor beautifully, has no bones and cooks up quick and easy.
- Olive Oil - to brush over the halibut to help keep it from drying out.
- Blackened Seasoning - you can purchase blackened seasoning or you can make your own using my recipe found here which allows you to customize the amount of heat in the spice.
- Mango - a nice ripe mango is ideal for this fresh fruit salsa. If you can't find one in your local grocer you can substitute peaches or nectarines.
- Red Bell Pepper - you can use any color of bell pepper but I like to have a little of every color in the salsa and to me, the red ones are the sweetest.
- Jalapeño - you can add more jalapeño if you like things a little spicier or leave a few of the seeds in. I find one to be enough and I like to remove all the seeds.
- Purple Onion - I use a modest amount of purple onion-feel free to add more to taste.
- Lime Juice - I have tried a variety of store bought lime juices and none of them compare to freshly squeezed which is what I recommend here.
- Sour Cream - This is the main base for the dill dressing and the avocado sauce. You can substitute it with Greek yogurt for a healthier choice if desired.
- Mayonnaise - Use any mayo except Miracle Whip, which is too sweet and alters the flavor.
- Lemon Juice - Fresh lemon juice is best, but bottled works too.
- Dill - Fresh dill is the best but you can use 1-1.5 tablespoons of dried if that's all you have on hand.
- Salt and Pepper - to season the dill dressing and avocado sauce
- Milk - to thin the dill dressing.
- Mixed Sliced Cabbage - this creates a bed for the rest of the taco to build on and adds a little crunch to the otherwise delicate taco.
- Avocados - I like to dice mine and so that they fit well on the taco.
- Lime juice - to flavor the Avocado dressing.
- Lettuce - Butter Lettuce is the easiest lettuce to use as a wrap but mini romaine heads (used here) work really well too. You can always use flour or corn tortillas as well.
- Cojita Cheese - a little extra for flavor. Feta is also a great option.
See recipe card for quantities.
Instructions
Step 1: Preheat oven to 400 degrees Fahrenheit. Remove the skin from the halibut and slice into 2 inch pieces. Dry the excess moisture off on a paper towel. Oil and Season each side with blackened seasoning and place on a cookie sheet with parchment paper.
Step 2: Bake for 8-10 minutes or until tender flaky.* Set aside and allow to slightly cool.
(*See note on recipe card about cooking fish to a safe temperature.)
Step 3: While the fish is baking, dice the mango, bell pepper and finely chop jalapeño and purple onion. Combine all ingredients in a bowl and pour the lime juice over it. Stir to combine.
Step 4: In a bowl combine the ingredients for the dill dressing - sour cream, mayonnaise, lemon juice, dill and salt and pepper. Mix well until combined. Drizzle over the cabbage mix and stir to fully coat.
Step 5: In a small bowl combine the ingredients for the avocado sauce - sour cream, avocado, lime juice and salt and pepper. Stir to combine, trying to keep the avocado pieces intact.
Prep your lettuce wraps by pulling off the individual leaves of lettuce - rinse and dry.
Step 6: Build your tacos! Place a small amount of dressed cabbage on a lettuce leaf, add your halibut then place a spoonful of mango salsa and avocado sauce over it. Top with Cojita Cheese. Serve immediately and enjoy!
Hint: You can also pan-sear the halibut if you'd like. Prepare it the same way or cut it into 2" pieces and season all four sides of each piece for more flavor. Then heat a little olive or avocado oil in a skillet to medium heat. Place the seasoned halibut pieces in the skillet, keeping space between them. Cook each side for 3-5 minutes depending on the thickness of the halibut. Use tongs to rotate. Check for flakiness to see if they are done or use a thermometer (*see note on recipe card about cooking fish to a safe temperature).
Substitutions
- Wrap - use a lettuce wrap (butter lettuce or baby romaine), flour tortilla or corn tortilla to suit your taste and diet.
- Meat - not a fish fan? Substitute chicken and follow the recipe as is-just adjust oven temp and cook time.
- Fruit - if mangos are an issue or not available try peaches or nectarines for your fruit salsa.
Variations
- Spicy - turn up the heat but customizing your blackened seasoning or by leaving some of the seeds in the jalapenos.
- Seafood - try using salmon or scallops!
- Kid friendly - simply cook the halibut with salt and pepper on it or substitute the fish for chicken then top with plain mango!
See this Blackened Salmon Caesar Salad or my Pesto Caesar Salad recipe on my website for another great summer time meal!
Equipment
If baking your halibut for the blackened halibut tacos you can use a cookie sheet or a glass baking pan. I recommend lining it with parchment paper to make clean up easier. If you are pan-searing your fish then I recommend using a raw cast iron skillet. This provides the best searing and flavor, however, any skillet will work.
Storage
The first few days: Store the blackened halibut, cabbage, mango salsa, and avocado sauce separately in airtight containers, if possible. Store in the fridge for up to 3 days.
Freezing: This is obviously not a meal to freeze.
Reheating: If you would like to reheat the halibut and it has been stored separately, you can reheat it in the microwave for 30-60 seconds. Be sure to cover it in case it splatters.
Top Tip
Don't overcook your fish. Dried halibut can ruin the whole taco experience. It's better to cook it briefly and check often than to overbake and dry it out. I do not like to give a temperature recommendation as everyone's preference is different. USDA recommends an internal temperature of 145 degrees Fahrenheit but many people prefer to cook it to less.
FAQ
Yes! Just make sure it's fully thawed, the skin removed and patted dry before cooking to get a good sear and prevent excess moisture.
Absolutely. Just be sure to oil the grill grates and cook over medium-high heat for 3-4 minutes per side, depending on thickness (*see note on recipe card about cooking fish to a safe temperature). You may also want to cut your pieces larger so they sit on the grates better.
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Blackened Halibut Tacos
- Total Time: 30 mintes
- Diet: Gluten Free
Description
These Blackened Halibut Tacos are packed with bold, fresh flavor. Smoky, baked halibut is topped with dill-dressed cabbage, mango salsa, and a creamy sour cream and lime avocado sauce. Perfect for summer dinners or a fresh twist on Taco Tuesday!
Ingredients
For the halibut:
16 ounce Halibut fillet
2 teaspoons Olive oil
2-4 teaspoons Blackened Seasoning
For the mango salsa:
1 (about 235 grams) Mango diced
½ (100 grams) Red bell pepper diced
1 Jalapeño finely chopped
¼ cup (35 grams) Purple onion finely chopped
Juice of ½ a lime
For the Dressed Cabbage:
2 cups Cabbage mix
½ cup (4 ounces) Sour cream
Juice of a ½ a lime
¼ cup Fresh dill minced
2 tablespoons Milk
⅛ teaspoon Salt
⅛ teaspoon Pepper
For the Avocado Sauce:
½ cup (4 ounces) Sour Cream
1 Avocado diced
⅛ teaspoon Salt
⅛ teaspoon Pepper
1 teaspoon Garlic minced
Juice of a ½ lime
Topping:
½ cup Cojita cheese (optional)
Instructions
- Preheat oven to 400 degrees Fahrenheit. Remove the skin from the halibut and slice into 2 inch pieces. Dry the excess moisture off on a paper towel.
- Brush each side of the halibut with the olive oil and sprinkle with with the blackened seasoning (adding more or less depending on taste) and place on a cookie sheet with parchment paper. Bake* for 8-10 minutes or until tender flaky.* Set aside and allow to slightly cool.
- While the fish is baking, dice the mango, bell pepper and finely chop jalapeño and purple onion. Combine all ingredients in a bowl and pour the lime juice over it. Stir to combine.
- In a bowl combine the ingredients for the dill dressing. Mix well until combined. Drizzle over the cabbage mix and stir to fully coat.
- In a small bowl combine the ingredients for the avocado sauce. Stir to combine, trying to keep the avocado pieces intact.
- Prep your lettuce wraps by pulling off the individual leaves of lettuce - rinse and dry.
- Build your tacos! Place a small amount of dressed cabbage on a lettuce leaf, add your halibut then top with mango salsa and avocado sauce. Serve immediately and enjoy!
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
- You can also pan-sear or grill your halibut. See note 2 on checking for "doneness."
- USDA recommends cooking the halibut to an internal temperature of 145 degrees Fahrenheit. Many people find this too dry. I look for when the halibut is opaque and flakes easily with a fork but always be sure to cook your halibut to a food safe temperature.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
Jenice Wallace says
Such a fun addition to taco Tuesday! These are an excellent way to bring loads of flavor to a bland fish and make something special. The contrast of the smoky seasonings with the sweet fruit is the perfect combination. A touch of dill and it's summer wrapped up in a tortilla!