Best Fish Tacos Recipe

Marcy Inspired

Discover Julia's take on the Best Fish Tacos Ever, as shared by her friend Marcy Inspired. Grilled halibut drenched in butter, garlic, and dill makes the base, but it’s the flavorful, customizable slaw that truly sets these tacos apart. Whether you like it light or loaded, this recipe can be tailored to your taste.

Print Recipe

Cook Time 20

Course Breakfast

Cuisine New Mexican

Ingredients

Fish Tacos

1 lb. fresh halibut
½ stick of butter softened
2 garlic cloves minced
handful of fresh dill chopped
juice of 1 lemon
salt & pepper to taste

For Slaw:

3 cups half red cabbage thinly sliced (approx. 3 cups)
3 cups half green cabbage thinly sliced (approx. 3 cups)
2-3 large ripe avocados divided
½ large red onion chopped
small bunch of cilantro chopped
1 jalapeño chopped finely with seeds & stem removed
1 cup approx. mayonnaise
½ cup approx. sour cream
juice of 1 large or 2 small limes
1 tsp. paprika
1 tsp. cumin

Instructions

Instruction for Fish Tacos

Heat grill to 350º
In a small bowl, cream together the softened butter, minced garlic, dill and lemon juice.
Season halibut with salt and pepper on all sides. Take creamed butter mixture and apply it liberally on top side of fish, covering it completely.
Place fish onto large piece of aluminum foil with sides folded up to hold in the butter once it melts.
Transfer fish onto preheated grill and let cook 15-20 minutes, until fish easily breaks apart, or until it's reached an internal temperature of 135º to 140º

Instruction For Slaw:

In large bowl, cream together mayonnaise, sour cream, lime juice and one avocado, using fork to mash up the avocado until smooth.
Add in paprika and cumin and mix well. Add in red and green cabbage, onion, cilantro, jalapeño. Cut remaining avocado in larger pieces and mix in with other ingredients.
When well combined, cover and refrigerate until ready to use.
Heat corn or flour tortillas. Fill with grilled fish, top with fresh slaw & enjoy!