I'm often asked for fish recipes that kids will eat. This is a good one for several reasons. First, halibut is a very mild (read: non-fishy) fish. Second, lots of kids enjoy "deconstructed" or "build your own" style meals because they get to have control over what's on their plate. The result is that they'll eat things that they wouldn't have otherwise. There's also something inherently fun in make-your-own tacos.
I've shared the basic recipe here. Feel free to add other veggies to make it your own. Examples include: shredded cabbage (particularly purple cabbage), thinly sliced radishes, tomatoes, shredded raw zucchini or even cucumber slices.
Halibut is widely available frozen, year-round. Fresh halibut season is typically in May. Feel free to substitute any other white fish (or even salmon) in this recipe.
Halibut Avocado Tacos Ingredients
- 8 taco shells
- 480 g (16.9 oz) raw halibut
- 1 tbsp olive oil
- 1 lime, juiced
- 1/2 tsp spices, cumin
- 1/2 tsp chili powder
- 1/2 tsp oregano, ground, dried
- 1 dash cayenne pepper
- 1 dash black pepper
- 1 dash salt
- 1 cup chopped lettuce, green leaf or romaine
- 1 avocado, ripe
- 1/2 cup (4 fl oz) sauce, salsa, ready-to-serve
Halibut Avocado Tacos Directions
- Preheat oven to 400 degrees F.
- Place the halibut in a non-stick or parchment-lined baking dish. Drizzle with olive oil and lime juice; sprinkle with spices and herbs.
- Chop lettuce and slice avocado.
- Bake fish 12 to 15 minutes, or until just cooked through. Remove from the oven and cool slightly. Heat taco shells in the oven for 1-2 minutes.
- Coarsely flake the fish. Stuff the taco shells with lettuce, avocado, salsa, and flaked fish.
Halibut Avocado Tacos Deconstructed:
- Serve taco shell on the side.
- Bake a small portion of halibut just brushed with olive oil.
- Serve in separate piles or small dishes, the lettuce, avocado and salsa.
- Serve a small portion of the “spiced” halibut.