I'm pretty sure my first fish taco was consumed at Lone Star Taqueria in Salt Lake City, Utah. And I found it amazing!! I have other fish taco recipes on my site, but these Halibut Tacos with Pineapple Salsa are certainly worth your time!
I didn't know fish could be a taco filling until well into my adulthood. And when I did, I thought it was weird. I grew up in Europe and tacos weren't a regular menu item in my childhood home. When we we came back to the States, Mom would occasionally make ground beef tacos in the hard shells ... I loved that crunch! Thankfully, my exploration into food has led me to many different ways to enjoy tacos.
The Pineapple Salsa
This salsa comes together quickly with just a few ingredients. I think the most important part of this salsa is the size of the dice. If they are smaller, it's easier to eat whether on tacos, rice, or chips.
I used a half pineapple to make 1 ½ - 2 cups of pineapple, then all it takes is a bit of red pepper, purple onion, jalapeno, lime juice, cumin, coriander, and salt.
How much halibut and how to season it
To be truthful, you don't have to use halibut for this recipe. You can use any white fish that you want, but be sure to adjust the cook time according to the fish and the thickness of the fillet. But to the answer to the question, for each taco, allow about two ounces of fish.
Season with salt, pepper, garlic powder, and chili powder.
Lay the halibut in the hot skillet and let it brown on one side, then turn it over and finish the cooking on the other side. Only 3-5 minutes each side, again ... depending on the thickness of the fillet.
Serve up the Halibut Tacos with Pineapple Salsa!
Halibut Tacos with Pineapple Salsa
- 8 small tortillas corn or flour, your choice!
- ⅛ of a cabbage cut into thin shreds
- 1 pound halibut fillets
- salt and pepper to season
- garlic powder to season the fillets, about ½ teaspoon
- chili powder to season the fillets, about ½ teaspoon
FOR THE PINEAPPLE SALSA
- 2 cups pineapple cut into small cubes
- 1 small jalapeno pepper about 2 Tablespoons, diced very small
- ½ cup red bell pepper cut into small dice
- ½ cup red onion cut into small dice
- ¼ cup cilantro chopped
- 2 Tablespoons fresh lime juice
- ½ teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- salt to season
- ⅓ cup mayonnaise
- 2 Tablespoons Sriracha Add or substract based on your own taste for spice.
- Season the halibut with salt, pepper, garlic powder, and chili powder. Set aside while you prepare the salsa and mayonnaise.
- Make the Pineapple Salsa by mixing all the diced vegetables together. Add the lime juice, coriander, cumin, and salt. Stir to combine.
- Make the Sriracha Mayonnaise by whisking the mayonnaise and Sriracha together.
- Heat a skillet over medium to medium high heat. Add enough oil to coat the bottom of the skillet, then carefully lay the fillets in. Cook only 3-5 minutes per side, depending on the thickness of the fillets. It will be done when it is still translucent, but flakes easily apart.
- Serve the tacos by placing about two ounces of fish on each tortilla, drizzle with Sriracha Mayonnaise, top with a bit of shredded cabbage, and the Pineapple Salsa.