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Halibut Tacos


Halibut Tacos

Our favorite day of the week is definitely Tuesday…why you ask? Because TUESDAYS ARE FOR TACOS! It’s the perfect excuse to pull out some of that wild Alaskan Halibut and try a new recipe. Halibut is the star of the show in this taco recipe; complimented perfectly by a tangy slaw and creamy avocado sauce. Your friends will be calling, just make sure they bring the margaritas!


Blackened Halibut Tacos with Tangy Slaw & Creamy Avocado Sauce

Prep Time: 25 minutes  |  Cook Time: 5 minutes  |  Yield: 10-12 tacos


  • 1 lb. fresh Halibut, skin removed, cut into 1” pieces
  • Blackened Seasoning of choice
  • 1/4 c canola oil (or other high-heat cooking oil)

Tangy Asian Slaw

  • ¼ red cabbage, shredded
  • ¼ green cabbage, shredded
  • ½ red bell pepper, thinly julienned
  • 1 medium carrot, grated
  • 3 sprigs green onion, thinly sliced
  • ¼ cup cilantro, chopped
  • 1 lime, juiced
  • ½ teaspoon Sambal Oelek or any chili paste of choice
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon ginger puree or fresh minced ginger root
  • 1 Tablespoon rice wine vinegar

Creamy Cilantro Avocado Sauce

  • 1 large avocado
  • 1 clove garlic, minced
  • ½ lime, juiced
  • ¾ cup sour cream
  • ¼ cup cilantro, chopped
  • 1 teaspoon salt
  • 12 4″ corn tortillas
  • Cotija Cheese or Queso Fresco for garnish if desired


  1. Coat Halibut in spices, salt & pepper. Set aside.
  2. For the slaw, combine all ingredients in a large bowl and toss to coat. Allow the slaw to sit at least 30 minutes and re-toss before serving.
  3. For the sauce, combine all ingredients in a blender. Blend until smooth, adding water, only if needed, 1 tablespoon at a time until desired consistency is reached.
  4. Heat canola oil in a sauté pan over high heat. Right before the oil begins to smoke, add the seasoned fish. Sauté until fish is cooked through and spices have blackened, creating a crust.
  5. To serve, heat corn tortillas in a hot pan over medium heat or wrapped in foil in a 350 degree oven for about 10 minutes. Top with fish, slaw and creamy avocado sauce. Garnish with Cotija or Queso Fresco if desired.



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