Wild Alaskan halibut is the king of fish tacos. Its firm, flaky texture holds together perfectly whether you grill it or pan-sear it, and its mild, sweet flavor lets the toppings shine. This recipe skips the beer batter in favor of a simple spice crust, making it lighter, faster, and just as satisfying. Use corn tortillas for gluten-free, or swap the sour cream for dairy-free yogurt. Read our guide to cooking wild halibut.

Ingredients

• 4 wild Alaskan halibut portions (5–6 oz each), thawed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• Purple Cabbage Slaw: 2 cups shredded purple cabbage, ½ cup shredded carrots, ¼ cup fresh cilantro, juice of 1 lime, 1 tablespoon olive oil, pinch of salt
• Lime Crema: ¼ cup sour cream (or dairy-free yogurt), juice of 1 lime, pinch of salt
• 8–12 small corn tortillas
• Pickled jalapeños, sliced radish, hot sauce (optional)

Instructions

1. Make Slaw: Toss cabbage, carrots, and cilantro with lime juice, olive oil, and salt. Set aside to soften.
2. Make Lime Crema: Stir together sour cream, lime juice, and salt until smooth. Refrigerate until serving.
3. Season Halibut: Pat halibut dry. Combine chili powder, cumin, garlic powder, salt, and pepper. Rub the spice mix onto both sides of each portion.
4. Pan-Sear: Heat olive oil in a skillet over medium-high heat. Sear halibut 4 minutes per side until golden and cooked through (145°F). Break into large flakes.
5. Warm Tortillas: Heat tortillas in a dry skillet or directly over a gas flame for 15–20 seconds per side.
6. Assemble: Fill warm tortillas with halibut flakes, top with cabbage slaw, drizzle with lime crema. Add pickled jalapeños and hot sauce as desired.