Halibut Tacos

plated halibut tacos
Serving Size: 4 servings of 3 tacos each


Shredded cabbage or coleslaw mix
500 ml (2 cups)
185 ml (3/4 cup)
Sour cream
30 ml (2 tbsp)
Halibut, bones and skin removed
500 g (1 lb)
Chili powder
15 ml (1 tbsp)
Ground cumin
15 ml (2 tbsp)
Canola oil
30 ml (2 tbsp)
Soft corn tortillas or 12 crisp taco shells, warmed
12 (6 inch)
Grated cheese
500 ml (2 cups)
Lime wedges
Chopped cilantro
10 ml (2 tsp)

Nutritional Values



  1. In a medium bowl, combine cabbage, 60 ml (1/4 cup) salsa and sour cream; mix well and set aside.        
  2. Cut fish fillets crosswise into 1/2-inch thick strips. Sprinkle chili powder and cumin over fish. In a large nonstick skillet, heat oil over a medium heat until hot. Add fish (cook in 2 batches if necessary); cook 2 to 3 minutes per side or until fish is opaque in center. 
  3. Fill each warm tortilla with fish, cheese, the remaining salsa, and the cabbage mixture. Roll and serve with lime wedges and chopped cilantro.
  4. Note: An alternate method is to fill crisp corn taco shells with a layer of fish, cheese, salsa, cabbage mixture, and cheese. Serve with lime wedges and chopped cilantro

Recipe provided by the Province of Newfoundland and Labrador

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