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