The perfect dish for Cinco de Mayo, Taco Tuesday or any type of celebration! The wild-caught halibut from Sizzle Fish makes these tacos irresistible! Link for the exact fish I used here: https://www.sizzlefish.com/collections/halibut/products/alaskan-halibut
Yield: 2-3 servings

Ingredients:

2-3 (4-6 oz) pieces of halibut (thawed if frozen)

2 Tbsp olive oil

1 Tbsp taco seasoning (or a mix of cumin, paprika, garlic, chili powder)

4-6 whole-wheat tortillas

Toppings: shredded cabbage, sour cream, salsa, shredded cheese, sliced scallions, diced tomatoes, sliced avocado.

Directions:

1. Preheat oven to 375 degrees.
2. Place halibut pieces onto a sheet pan and drizzle with olive oil. Evenly sprinkle with seasoning.
3. Bake for 15-20 minutes or until firm.
4. Lightly flake the fish into pieces and place into tortillas. Top with desired toppings!