Fish Tacos Recipe
These fish tacos use spice rubbed halibut seared on a griddle until golden brown, served in warm corn tortillas with fresh mango salsa, shredded cabbage, and crumbled queso fresco. I have them ready on the table in 30 minutes.
Ingredients
- 3 tablespoons Mexican Spice Rub Recipe
- 1 ½ pounds skinned fresh halibut
- 3 tablespoons olive oil
- 1 cup thinly sliced green cabbage
- 1 cup thinly sliced red cabbage
- 1 mango salsa recipe
- 8 corn tortillas
- ½ cup crumbled queso fresco cheese
Instructions
- Combine the spice rub with oil in a large shallow bowl or large plate.
- Next, coat the fish on both sides heavily in the oil and spices.
- Transfer the halibut to a griddle or large frying pan over medium-to-medium high heat and cook for4 to 5 minutes per side or until well browned on both sides and cooked throughout.
- Break up the fish into large chunks and evenly distribute them between the tortillas along with the cabbage, salsa, and cheese.
Notes
The key to great fish tacos is not overcooking the fish and keeping the toppings fresh. The contrast between the warm seared halibut and the cold bright salsa is what makes this dish amazing.
Pat the fish dry: This is the most important prep step. Moisture on the surface prevents the spice rub from adhering and stops the fish from browning properly. I press firmly with paper towels on both sides before seasoning.
Do not rush the flip: I let the halibut cook undisturbed for the full 3 to 4 minutes per side. Moving it too early will tear the crust and cause it to stick to the pan.
Use a griddle if you have one: A flat griddle gives the fish maximum surface contact for an even sear. A cast iron skillet works well too.
Keep the salsa chunky: I dice the mango and vegetables by hand instead of using a food processor. The texture matters in a fish taco, and chunky salsa gives each bite more variety.
Double the salsa: I always make extra because it is great on its own with chips, or spooned over grilled chicken later in the week.
Make-Ahead: The fish is best eaten right after cooking. I keep it warm and covered in a pan for up to 15 minutes if needed, but the texture is best when served immediately. The mango salsa can be made up to a day ahead and stored in the refrigerator.
How to Store: I cover the cooked fish and keep it separate from the tortillas and toppings in the refrigerator for up to 3 days. The fish freezes well, covered, for up to 3 months. I thaw it in the refrigerator for 1 day before reheating.
How to Reheat: I place the seared fish on a sheet tray lined with parchment paper and warm it in the oven at 350 degrees for 5 to 6 minutes until heated through.
Nutrition
Calories: 214kcalCarbohydrates: 14gProtein: 19gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 47mgSodium: 133mgPotassium: 481mgFiber: 2gSugar: 1gVitamin A: 292IUVitamin C: 10mgCalcium: 94mgIron: 1mg