Fish tacos are a meals I end up making more than I plan to, because once you’ve got the marinade going and the halibut in the bag, everything else falls into place quickly. The marinade is lime, cilantro, garlic, and a bit of jalapeño, and the fish goes into a baking dish rather than a pan, so you’re not hovering over a hot stove. Simple enough. It means the fish stays moist and picks up all that citrusy heat. Thin-sliced raw red onion on top at the end cuts through the depth. Paper thin is the goal there. The fresh toppings matter as much as the fish itself, so don’t rush the garnish situation.
How to Make Super Quick Healthy Fish Tacos
Marinate as long as you can
A few hours is great, overnight is better. Even thirty minutes makes a difference with halibut because the lime acid starts to work on the surface of the fish. The garlic and cilantro need time to get into the flesh.
Baking over pan-frying
Baking the halibut in the marinade keeps it from drying out and means you’re cooking for a crowd without standing at the stove flipping fillets. The tomatoes in the dish soften and get jammy, which is a good bonus. 
Slice the garnish onion paper thin
A mandoline helps if you have one. If not, a sharp knife and patience. Thick onion slices overpower everything; thin ones mellow out and add crunch without dominating the taco.
Super Quick, Healthy and Delicious Fish Tacos
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Gluten-Free, Omnivore, Pescatarian
Description
Super-fast, healthy fish tacos.
Ready in under an hour!
Ingredients
- 2 lbs (907 g) flakey whole white fish (preferably halibut), butterflied by your butcher OR two inch thick filets, skin-on, totaling 1- 1.5 lbs
- 1 large red onion, divided, 3/4 cut into large slices and 1/4 sliced paper thin for garnish
- 3 limes, divided, 1 juiced, 2 cut into small wedges for garnish
- 2 large garlic cloves, minced or pounded into a paste
- 1 cups (237 ml) well chopped cilantro, reserve 1/2 cup for garnish
- 2 jalapeño peppers, 1 roughly chopped and smashed a bit with the side of your knife, 1 sliced paper-thin for garnish (ONLY use seeds if you like spice, otherwise remove carefully)
- 2 tbsp extra virgin olive oil
- 2 tsp coarse salt
- 1/8 tsp cayenne pepper
- 0.75 cups (178 ml) shredded cabbage
- 3 radishes, halved and sliced paper thin, for garnish
- 6 six-inch corn tortillas, (preferably fresh and La Palma brand)
- 6 to 8 small tomatoes - ie. plum, cherry (optional)
- 3 tbsp of sauce from canned chipotle in adobo (found in any Mexican foods section) mixed into 1 cups (237 ml) of crème fraiche or sour cream. (SO GOOD!)
- 0.5 cups (118 ml) Cotija Cheese and Queso Fresco
- 1 super ripe avocado, thinly sliced and ultra-lightly seasoned with salt
Instructions
- Place halibut in a ziplock bag with large onion wedges, ½ cup cilantro, 1 lime’s juice, garlic, olive oil, salt, cayenne pepper, and 1 smashed jalapeño. Squeeze out air, seal, and rotate to coat. Marinate for a few hours or overnight, or skip to the next step and marinate in the baking dish before baking.
- Place tomatoes in a large baking dish. Add the marinated halibut and remaining marinade from the bag. Place the fish skin-side down. Drizzle marinade heavily inside and around the fish. Set aside at room temperature while the oven heats.
- Preheat oven to 350°F (177°C).
- Prep/chop additional garnishes while the oven heats.
- Place the baking dish in the preheated oven and cook for 20-25 minutes. Check for doneness at the thickest part; flesh should be opaque but not tough. Do not overcook.
- Turn off the oven and place tortillas in the oven to warm.
- Add flaked fish to warm tortillas and garnish with sliced radishes, cilantro, cabbage, and jalapeños.
- Add sliced avocado, chipotle sauce, and cheese, if desired.
Notes
- For extra flavor, marinate the fish for at least 2 hours, or preferably overnight.
- To prevent the tortillas from becoming dry, warm them in a dry skillet or oven after the fish is cooked.
- If you prefer milder tacos, remove the seeds from the jalapeños before using.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 25
- Cholesterol: 50
Frequently Asked Questions
Can I use a different fish besides halibut?
Cod, mahi mahi, or snapper all work well. Look for firm, white, flakey fish that won’t fall apart during baking. Avoid tilapia here as it’s too thin and delicate for this method.
How do I know when the fish is done baking?
The halibut should flake easily with a fork and be opaque all the way through. For thick filets, this usually takes 20 to 25 minutes at the oven temperature specified. Check it at 20 minutes.
Can I grill the fish instead of baking it?
Yes. Grill skin-side down over medium-high heat for about 4 to 5 minutes per side. The skin helps hold the fish together on the grate. Let it rest for a minute before flaking it into the tortillas.
