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Halibut Soft Tacos Recipe

Halibut Soft Tacos Recipe

I sometimes serve the fish wrapped in lettuce instead of tortillas. Either way, the mango salsa tastes amazing with grilled halibut. This warm-weather favorite is quick, colorful and full of nutrients. —Kristin Kossak, Bozeman, Montana
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 1 medium mango, peeled and cubed
  • 1/2 cup cubed avocado
  • 1/4 cup chopped red onion
  • 2 tablespoons chopped seeded jalapeno pepper
  • 1 tablespoon minced fresh cilantro
  • 3 teaspoons olive oil, divided
  • 1 teaspoon lemon juice
  • 1 teaspoon honey
  • 1 pound halibut steaks (3/4 inch thick)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 Bibb lettuce leaves
  • 4 flour tortillas (6 inches), warmed
  • 4 teaspoons sweet Thai chili sauce


  • 1. In a small bowl, combine the mango, avocado, onion, jalapeno, cilantro, 2 teaspoons oil, lemon juice and honey; set aside. Brush halibut with remaining oil; sprinkle with salt and pepper.
  • 2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill halibut, covered, over high heat or broil 3-4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork.
  • 3. Place lettuce leaves on tortillas; top with fish and mango mixture. Drizzle with chili sauce. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 taco with 1/3 cup mango mixture equals 330 calories, 12 g fat (1 g saturated fat), 36 mg cholesterol, 648 mg sodium, 28 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

Reviews for Halibut Soft Tacos

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Reviewed Apr. 8, 2013

"These were a surprise hit with my family. Very light and refreshing. Great summer recipe."

Reviewed Oct. 10, 2012

"Good. Didn't use chili sauce. Topped with sour cream and Mexican red sauce."

Reviewed Mar. 18, 2011

"Yum, yum. Skipped the Thai chili sauce, used corn tortillas, and ate the leftover salsa the next day. I made this recipe twice in three days. Delicious!"

Reviewed Feb. 25, 2011

"I loved the idea of this recipe, but it seemed a little flat-tasting when I made it. So I added juice from a whole lime, a little salt (maybe 1/4 tsp) and some fresh ginger (1 T). Awesome! This will be a summer favorite!"

Reviewed Jan. 27, 2011

"does anyone know if the nutrition information includes the taco shells?"

Reviewed Jul. 19, 2010

"Tasty! I used jarred jalapenos and white onions. Used a whole avocado, I'm not quite sure how many to use for half a cup but the salsa came out almost like a guacamole."

Reviewed Jul. 18, 2010

"Took the advice of fellow reviewers and skipped the chili sauce. These are FANTASTIC! Very summer-y and restaurant-quality taste profile."

Reviewed Jul. 17, 2010

"This is DELICIOUS! Such a refreshing summer dish. Love the Mango and Avocado in it."

Reviewed Jun. 30, 2010

"These are simply amazing! Only reason I didn't rate 5 stars is because I forgot the chili sauce! We used cod since it was less expensive and white onion instead of red. I also substituted lime juice for lemon...the lime was a good compliment to the mango! My 5 and 2 year old loved them too!"

Reviewed Jun. 30, 2010

"We loved them. We did use the Thai Chili Sauce. It is not a really hot sauce, it is more sweet than hot. I personally prefered the tacos without the Chili Sauce. I felt it covered up the wonderful flavors of the Mango Salsa."

Reviewed Jun. 13, 2010

"The only thing we didn't use was chili sauce because I wasn't sure how hot it was. Turned out great! I can't wait to make them again! I highly recommend this recipe!"

Reviewed May. 31, 2010

"AWESOME !!!! Planning a party and the menu is based around these taco's - Family loved them - I did not use and chili sauce, hubby tried it and felt they were better w/out - A keeper !!!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.