Easy Halibut Tacos
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.
Servings: 4
Calories: 658kcal
Ingredients
- 1 pound halibut boneless skinless filets (about 1/2 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.
- Allow fish to drain on a drying rack or paper towels. Place fried halibut on a prepared corn tortilla.
- Layer the rest of the ingredients onto the corn tortillas. Serve immediately.
Notes
Storing & Reheating: Store fish and toppings separately in the fridge up to 3 days. Reheat fish in the oven or air fryer at 350°F until warm and crispy.
Nutrition
Calories: 658kcal | Carbohydrates: 93g | Protein: 41g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 285mg | Sodium: 863mg | Potassium: 767mg | Fiber: 5g | Sugar: 4g | Vitamin A: 390IU | Calcium: 193mg | Iron: 6.4mg