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These Easy Halibut Tacos are golden, flaky, and topped with fresh fixings. A flavorful yet simple recipe that tastes just like your favorite beachside taco stand!
Perfect Fish Tacos Every Time
I love fish tacos, especially when they are made with halibut. The mild fish is perfect for people who don’t like the strong flavor of most oily ocean fish. With crunchy shredded cabbage, a tangy Cilantro Avocado Sauce (from our Shrimp Taco recipe), and soft corn tortillas, this taco dinner is one of our very favorites. And the best part? You can whip up this incredible meal in less than 30 minutes! There’s no downside here.
Try these tacos with our Yellow Rice Recipe and our famous Restaurant Style Guacamole. You won’t be sorry!
🩷Erica
Table of Contents
Key Ingredients
Halibut: Use boneless, skinless fillets. I actually prefer buying frozen over fresh because the “fresh” ones you see at the meat counter at the grocery store have been out for who knows how long. Plus they have most likely been previously frozen anyway. It’s best to skip a step and keep them frozen.
Crispy Coating: For the coating I like to dip the fish in a beer batter made from flour, beer (or chicken broth), eggs, baking powder, salt, and pepper. Then I like to coat it in Wondra flour before frying for extra crispiness.
Oil: Any kind of high-heat oil such as vegetable oil, canola oil, or peanut oil will work great for frying.
Tortillas: You can use either corn or flour tortillas for halibut tacos but typically I prefer corn. I lightly soften them in a pan so they are pliable and ca
Toppings: Shredded cabbage, creamy Cilantro Ranch Dressing (or Cilantro Verde Sauce), pico de gallo, lime wedges, and cilantro sprigs
Alternatives to Halibut
Fish tacos work well with all kinds of fish, but halibut is our favorite for its mild flavor, flaky texture, and ability to soak up seasonings. Cod is another great option, because it has similar flakiness and taste at a more budget-friendly price. Mahi mahi is slightly firmer and holds up nicely when fried. Tilapia is a mild, affordable fish that pairs well with the fish taco toppings. You could even try this recipe with salmon for a richer flavor twist.
How to Make Halibut Tacos
- Make the beer batter – Whisk together flour, beer (or broth), eggs, baking powder, salt, and pepper until smooth.
- Coat the halibut – Dip halibut pieces in the batter, let excess drip off, then coat with Wondra flour.
- Fry the halibut – Heat oil to 375°F and fry for 6–7 minutes, until golden brown and flaky (internal temp 130–135°F).
- Assemble the tacos – Layer fish on warm tortillas with cabbage, cilantro dressing, pico de gallo, lime, and fresh cilantro. Serve immediately.
Pan Fried Option
To deep fry or to pan fry, that is the question. Half of my family prefers their halibut deep fried, while I love the simpler and (slightly) healthier option of pan searing the halibut for these tacos. If you prefer to pan fry the halibut, dip the fish into egg yolks, then the breadcrumb and Parmesan mixture. Cook over about medium heat (not too hot) for a few minutes on each side until it’s nice and flaky and cooked through.
Pro Tips for the Best Halibut Tacos
Keep the batter cold – For deep frying, use cold beer (or broth) in the batter. Cold liquid hitting hot oil makes the coating extra crisp.
Don’t overcrowd the pan or deep fryer – Fry in small batches so the oil temperature stays steady and the fish cooks evenly.
Check the temp – Use a deep fryer with a temperature gauge or use a thermometer to keep the oil around 375°F. Too cool and the fish will soak up oil, too hot and it will burn.
Drain before serving – Place fried fish on a wire rack instead of paper towels, this keeps the coating crisp instead of soggy!
Season Right Away – If you want to add more seasoning and flavor to your fish, sprinkle a pinch of salt over the fish as soon as it comes out of the oil to lock in flavor.
Storing and Reheating Leftovers
Store leftover halibut and toppings separately in airtight containers in the fridge for up to 3 days. For best results, reheat the fish in the oven or air fryer at 350°F until warmed through. Avoid the microwave to keep it crispy. Fried fish doesn’t freeze well, but raw halibut filets can be frozen for up to 3 months and thawed overnight before cooking. You can prep the batter, tortillas, and toppings ahead, but fry the fish just before serving for the best texture.
Frequently Asked Questions
You can eat these à la carte, or you could spice things up and add some tortilla chips and salsa, guacamole, or mango salsa on the side. Plain old rice and beans would be delicious as well.
Some good substitutes include cod, mahi mahi, tilapia, snapper, or even ling cod. They differ slightly in flavor and texture, but they will all work well in tacos.
Yes! You can substitute with chicken broth or another liquid. Beer adds a certain flavor and lightness to the batter (the alcohol cooks out), but broth or even a chilled carbonated water will work.
Read More: 35+ Quick and Easy To Follow Dinner Ideas Your Family Will Surely Love
More Fantastic Fish Taco Recipes
We love fish tacos and there are a million ways to dress them up. Try a few of our very favorite recipes:
Have you tried these Easy Halibut Tacos? I’d love to hear what you think! Drop a comment below and let me know how they turned out, or how you made them your own! 🌮
Easy Halibut Tacos
Ingredients
- 1 pound halibut boneless skinless filets (about ½ inch thick)
- 1 cup flour
- 1 cup beer if you are against using beer you can use chicken broth instead
- 2 eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup Wondra Flour
Toppings:
- Corn tortillas softened
- Cabbage shredded
- Cilantro dressing from our Shrimp Taco recipe
- Pico de Gallo
- Lime wedges
- Cilantro sprigs for garnish
Instructions
- Mix flour, beer (or broth), eggs, baking powder, salt, and pepper. Beat together until smooth.
- Dip fish into batter shake off excess batter, then coat in Wondra Flour.
- Fry at 375 for 6 to 7 minutes or until golden brown and flakey when you cut into it. The internal temp of the fish should be around 145°F.
- Layer the rest of the ingredients onto the corn tortillas. Serve immediately.
I struggle with tortillas…what is the best way to softened them? I’ve tried warming in pan, warming in oven, and warming in microwave with no success.
I like to get the Tortilla Land tortillas that are not cooked, you cook them up yourself and they are so much better! They have both corn and flour tortillas.
Simply put the corn tortillas(6) is a sandwich bag, put a little water on them in the bag, close the bag to 90% closed, toss in the microwave for 10 to 15 seconds..
Oh I'm in LOVE with fish tacos! My all-time favorites are from Neil's in Draper, UT. FABULOUS! Yours looks very similar. I will definitely have to put this on my menu this week.
Lisa
gourmified.blogspot.com
What is Wondra flour? Do you think it could still be just as delicious with a gluten free or rice flour? Looks divine, but I am allergic to wheat and cow cheese.
Wondra flour is a type of flour used for gravies. I am sure any kind of flour you dip it in will be fine! Let me know what you try and how it turns out!