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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.
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Main Dish
Cuisine: Mexican
Servings: 2 People
Author: Stacey Mincoff


  • 1/2 Pound Halibut filets
  • 2 Tablespoons olive oil
  • 4 Flour Tortillas
  • salt and pepper to taste

Seasoning Mix

  • 1/2 Teaspoon Cumin
  • 1 Teaspoon Cayenne Pepper
  • 1/2 Teaspoon Oregano
  • 1/2 Teaspoon 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


  • 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.
  • 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.
  • 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!


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.