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Grilled Halibut Tacos

Servings 6



  • 2 lb. halibut, cut into four pieces, skin on if possible
  • 1 Tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1.2 tsp. black pepper
  • 2 Tbsp. lime juice
  • 2 Tbsp. olive oil


  • 3 cups finely shredded cabbage
  • 1/4 cup low fat sour cream
  • 1/4 cup low fat mayonnaise
  • 1/4 cup chopped cilantro
  • 1/4 of a small red onion, thinly sliced
  • 2 Tbsp. lime juice
  • 1 tsp. sugar
  • 1/4 tsp. black pepper


  • 12 corn tortillas
  • tomato, diced
  • avocado, sliced
  • shredded cheese or crumbled Mexican cheese
  • sour cream
  • mango salsa
  • lime wedges


  • Combine the chili powder, cumin, garlic powder, 1 tsp. salt, 1/2 tsp. pepper, 2 Tbsp. lemon juice and olive oil in a small bowl. Whisk well to combine.
  • Place the halibut fillets in a shallow pan, pat dry with a paper towel, then spread rub mixture on top of each piece. Cover and set aside in the refrigerator for 30 minutes.
  • Meanwhile, prepare the creamy coleslaw.
  • In a large bowl, whisk together the sour cream, mayonnaise, chopped cilantro lime zest, lime juice, sugar, salt and pepper.
  • Stir in the shredded cabbage and sliced red onion. Taste. Adjust seasonings if needed. Set aside.
  • Heat a gas grill on medium high heat.
  • Brush the grill lightly with oil and place the fish, skin side down, on the grill. Cover and cook for 20 minutes until the fish is cooked through and flakes easily.
  • While the fish is cooking, assemble the taco toppings – tomato, avocado, salsa, warm tortillas, sour cream, cheese, etc.
  • When the fish is cooked, use a sturdy spatula slip the fillets away from their skin to a serving platter and serve with creamy coleslaw and taco toppings of your choice.