Grilled Halibut Tacos with Cilantro Lime Slaw bring together the very best of fresh coastal flavors in a meal that feels both light and deeply satisfying. Halibut, known for its delicate taste and firm, flaky texture, becomes incredibly tender when grilled. Paired with a citrusy, tangy, crunchy slaw and wrapped in warm tortillas, each bite delivers a perfect balance of bright acidity, mild heat, and savory richness. This dish shines as a wholesome, restaurant-quality meal that’s surprisingly simple to make at home.

What makes these tacos truly special is how the clean flavor of halibut allows the vibrant toppings to shine without overpowering the fish. The cilantro lime slaw adds freshness and crunch, while the creamy sauce and warm tortillas create a comforting finish. Whether you’re cooking a weeknight dinner or hosting a casual gathering, these tacos always feel festive and impressive.

Why I Love This Recipe

I love this recipe because it blends simplicity with bold flavor. Halibut cooks quickly and evenly, making it ideal for grilling, and the seasoning used here enhances its natural sweetness without overwhelming it. The slaw adds a refreshing contrast that turns a good taco into a great one. Another reason I love this recipe is its versatility—easy to prepare, easy to customize, and always a crowd-pleaser.

It’s the kind of meal that feels nourishing yet indulgent, balanced yet vibrant, and effortless while still feeling special. Plus, the leftovers (if you manage to have any) are delicious in bowls or salads the next day.

Why It’s a Must-Try Dish

You should try this recipe because:

• It’s fresher, lighter, and healthier compared to many taco recipes.
• Halibut is mild and well-liked even by those who don’t usually eat fish.
• The flavor combination—grilled seafood, citrus, herbs, and creamy sauce—is universally appealing.
• The recipe works for weeknights but is impressive enough for entertaining.
• It’s customizable for spice level, toppings, and tortilla style.
• It requires minimal prep yet tastes gourmet.

If you enjoy seafood or flavorful but balanced meals, this dish will become a staple.

Recipe Details

Preparation Time 15 minutes
Cooking Time 10 minutes
Total Time 25 minutes
Servings 4 servings (2 tacos per person)
Calories Approximately 420 calories per serving (varies with tortillas and sauce)
Course Main Course
Cuisine Mexican-Inspired / Coastal Fusion

Ingredients

For the Halibut

• 1 ½ lbs halibut fillets (skinless)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp cumin
• ½ tsp chili powder
• ½ tsp salt
• ¼ tsp black pepper
• Juice of 1 lime

For the Cilantro Lime Slaw

• 3 cups shredded green cabbage
• 1 cup shredded purple cabbage (optional but adds color)
• ½ cup shredded carrots
• ⅓ cup chopped cilantro
• Juice of 1 ½ limes
• 2 tbsp mayonnaise (or Greek yogurt)
• 1 tbsp honey or agave
• Salt and pepper to taste

For the Sauce

• ½ cup sour cream or Greek yogurt
• Juice of ½ lime
• ½ tsp garlic powder
• ½ tsp hot sauce (optional)
• Salt to taste

For Serving

• 8 small corn or flour tortillas, warmed
• Additional lime wedges
• Extra cilantro
• Sliced avocado (optional)
• Pickled onions (optional)

Cooking Directions

1. Season the halibut with olive oil, lime juice, and spices. Let rest for 10 minutes.
2. Prepare the slaw by mixing all slaw ingredients in a bowl; chill until serving.
3. Mix all sauce ingredients in another bowl; set aside.
4. Preheat grill or grill pan to medium-high heat and oil the grates.
5. Grill halibut for 3–4 minutes per side until flaky and cooked through.
6. Flake the fish gently into large chunks.
7. Assemble tacos with slaw, halibut, sauce, and toppings.
8. Serve immediately with lime wedges.

Step-by-Step Preparation Method

Step 1: Season the Halibut

Pat the halibut dry and place it on a plate. Whisk together olive oil, lime juice, smoked paprika, garlic powder, cumin, chili powder, salt, and pepper. Rub the mixture over the fish. Allow it to marinate briefly while preparing other components.

Step 2: Prepare the Cilantro Lime Slaw

In a mixing bowl, combine green cabbage, purple cabbage, carrots, cilantro, lime juice, mayonnaise, honey, salt, and pepper. Toss thoroughly to coat. Refrigerate to allow flavors to meld.

Step 3: Make the Sauce

Stir together sour cream, lime juice, garlic powder, hot sauce, and salt in a small bowl. Adjust thickness with a splash of water if needed.

Step 4: Grill the Halibut

Heat your grill or grill pan to medium-high. Brush the grates with oil. Place the halibut on the grill and cook 3–4 minutes per side, depending on thickness, until the fish is opaque and flakes easily.

Step 5: Warm the Tortillas

Warm tortillas on the grill for 10–15 seconds per side until soft and lightly charred.

Step 6: Assemble the Tacos

Add a generous scoop of slaw to each tortilla, top with grilled halibut, spoon over sauce, and add optional toppings such as avocado or pickled onions.

Step 7: Serve

Finish with a squeeze of lime and fresh cilantro.

How to Serve This Recipe

• Serve tacos immediately while the fish is warm and the tortillas are soft.
• Pair with Mexican rice, black beans, grilled corn, or a light cucumber salad.
• Offer extra lime wedges, cilantro, and sauce on the side.
• For a complete meal, serve with chilled sparkling water, lemonade, or margaritas.

Recipe Tips

• Do not overcook halibut; it dries out quickly. Remove from heat as soon as it flakes.
• You can substitute halibut with cod, mahi-mahi, or tilapia.
• Toasting tortillas directly over a gas flame enhances flavor.
• Prepare slaw ahead of time for convenience; it improves as it sits.
• To prevent fish from sticking, oil the grill grates thoroughly.

Variations

Spicy Halibut Tacos

Add cayenne pepper or chipotle seasoning to the fish marinade.

Mango Salsa Tacos

Replace the slaw with fresh mango salsa (mango, red onion, cilantro, lime, jalapeño).

Baja-Style

Use a creamy cabbage slaw with extra mayo and add cotija cheese on top.

Blackened Halibut

Coat fish generously with blackening seasoning and sear in a hot cast-iron skillet.

Low-Carb Version

Serve the fish and slaw over cauliflower rice or greens instead of tortillas.

Freezing and Storage

Refrigerator

• Halibut: Store cooked fish in an airtight container up to 2 days.
• Slaw: Best eaten within 24 hours.
• Sauce: Keeps 3–4 days refrigerated.

Freezer

• Cooked halibut can be frozen for up to 2 months.
• Do not freeze slaw or sauce as they will separate and lose texture.

Special Equipment Needed

• Grill or grill pan
• Mixing bowls
• Tongs
• Cutting board and knife
• Small whisk
• Fish spatula (helpful for delicate fish)

FAQ

Can I use frozen halibut?

Yes, just thaw completely and pat dry before seasoning.

Can I bake the halibut instead of grilling?

Absolutely. Bake at 400°F (205°C) for 10–12 minutes until flaky.

What tortillas work best?

Corn tortillas offer the most authentic flavor, while flour tortillas are softer and fold easily.

Can I make this dish ahead of time?

You can prep the slaw and sauce ahead, but cook the fish just before serving.

Conclusion

Grilled Halibut Tacos with Cilantro Lime Slaw bring together incredible freshness, vibrant flavor, and satisfying texture in a meal that is both elegant and easy. With its balance of citrus, herbs, creaminess, and lightly charred fish, this recipe tastes like something from a seaside restaurant but can be made in under 30 minutes at home. It’s versatile, healthy, customizable, and unforgettable—an ideal dish for taco night, summer gatherings, or a nutritious weeknight dinner.