Gluten Free Cilantro-Lime Halibut Tacos
Flaky, golden-seared halibut meets bright lime, smoky spices, and a cool cilantro crema in a taco that genuinely tastes like a beach vacation. The fish gets tossed in a bold blend of cumin, chili powder, and smoked paprika before hitting a hot skillet, where it develops a gorgeous crust in just a few minutes per side. Corn tortillas are the natural foundation here — naturally wheat-free and perfect for charring directly over a gas burner until they're pliable and lightly smoky. The crisp cabbage slaw dressed in fresh lime juice keeps everything light and crunchy, while the sour cream crema ties it all together with an herby, tangy finish. Taco night can be a minefield when it comes to hidden gluten in seasonings, sauces, or flour-based wraps, but every component here is built from scratch with straightforward ingredients you can trust. Serves four, so it's just as easy to pull off for a casual weeknight dinner as it is for a laid-back gathering. Sliced avocado and extra lime wedges on the side make it feel like a full restaurant plate without any of the guesswork.
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Learn more →Ingredients
4 servings
For the fish
- 1 ½ lb halibut fillets, skin removed, cut into 2-inch pieces
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 lime, zested and juiced
For the slaw
- 2 cups green cabbage, thinly shredded
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp olive oil
- ¼ tsp salt
For the crema
- ½ cup sour cream
- 2 tbsp fresh cilantro, finely chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 8 corn tortillas (6-inch)
- 1 avocado, sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, combine the cumin, chili powder, smoked paprika, salt, and black pepper. Pat the halibut pieces dry with paper towels, then toss them with the spice mixture, lime zest, and 1 tbsp of the lime juice until evenly coated.
- 2
In a medium bowl, toss the shredded cabbage and roughly chopped cilantro with the 2 tbsp lime juice, 1 tbsp olive oil, and 1/4 tsp salt until the cabbage is lightly coated. Set aside.
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