Easy & Healthy Fish Tacos
These are some really easy and healthy fish tacos that with a little prep, you can be enjoying them in 30 minutes.
Servings Prep Time
2People 25minutes
Cook Time
Servings Prep Time
2People 25minutes
Cook Time
  • 1/2Pound Halibut filets
  • 2Tablespoons olive oil
  • 4 Flour Tortillas
  • salt and pepper to taste
Seasoning Mix
  • 1/2Teaspoon Cumin
  • 1Teaspoon Cayenne Pepper
  • 1/2 Teaspoon Oregano
  • 1/2Teaspoon Garlic Powder
Chipotle Sauce
  • 1/2 Cup Sour Cream
  • 2 Tablespoons Lime Juice(fresh squeezed and strained of pulp)
  • 1 Teaspoon Chipotle Chili Powder
  • 1 Large Jalapeño(thinly sliced)
  • 3 Ounces Red Cabbage(sliced or shredded)
  • 3 Ounces Onions(I used red, but it won’t matter)
  • 3 Ounces Radishes(sliced)
  • 1/2 Large Avocado(sliced)
  • Cilantro(chopped and optional)
  • Lime Wedges
  1. Mix all sauce ingredients in a bowl and set aside. You can put your sauce into a squeeze bottle or zip lock bag so you can squeeze it onto your tacos, or just spread it on the tortillas before you add your other ingredients.
  2. Season halibut with salt and pepper, then combine the cumin, cayenne pepper, oregano and garlic pepper in a bowl (I like to double or even quadruple this season mixture and put it into a spice jar that I saved – it can be used to season many other recipes). Sprinkle fish with mix and set aside. Slice all your garnish.
  3. Heat skillet on medium high. After skillet is hot, add oil and let that get hot for a minute, then add the seasoned fish fillets. Let them cook on each side for about 2 minutes. Meanwhile, heat tortillas on a griddle, skillet or in the microwave. It only takes about 8-12 seconds in a microwave, so be careful not to overcook tortillas. Assemble your tacos with desired garnish and enjoy!
Recipe Notes

I learned that it’s better to strain the pulp from the lime before adding it to the chipotle sauce, otherwise it clogs the squeeze bottle.

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