Halibut Soft Tacos Recipe
Halibut Soft Tacos Recipe photo by Taste of Home
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Halibut Soft Tacos Recipe

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4.5 12 11
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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.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 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

Nutritional Facts

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


  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.
Originally published as Halibut Soft Tacos in Taste of Home June/July 2010, p42

Light-Bodied White Wine

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

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justmbeth 120023
Reviewed Apr. 8, 2013

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

jsgoldn 192136
Reviewed Oct. 10, 2012

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

Summy 129628
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!"

mmeter 111609
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!"

WendiLynne 106380
Reviewed Jan. 27, 2011

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

aug2295 191679
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."

cheeriogirl 173785
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."

Marmy 111607
Reviewed Jul. 17, 2010

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

Kekrs18 178736
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!"

blackcatfever 192135
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."

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