Halibut Fillet Tacos with Chipotle Mayonnaise Recipe
- by Omaha Steaks
- Last updated Jul 18, 2024
Dinnertime dilemma time: you’re hearing the call of the ocean, but they’re craving a South-of-the-border treat – who gets what they want? The answer: everyone! Thanks to this super-easy and wonderfully satisfying halibut fillet tacos with chipotle mayonnaise recipe, you’ll never have to compromise again! Delicate and flaky strips of halibut steak rest upon a warmed flour tortilla that’s been slathered in handmade spicy and creamy chipotle mayo and sprinkled with mildly peppery green cabbage for crunch before it’s topped by fresh, flavor-packed pico de gallo and garnished with citrusy cilantro and lime wedges. They’re seafood tacos that are sure to make everyone feel like they’ve won the dinnertime dilemma!
Why We Love This Halibut Recipe
When you decide to skip the traditional ground beef and whip up a satisfying seafood taco instead, you want to make sure the seafood you use can fill those beefy shoes! That’s why we’re making this tasty dish with Omaha Steaks Wild Halibut Fillets. Wild-caught in U.S. Pacific waters and flash-frozen within 12 hours of harvest, these wonderful fillets deliver the authentic ocean flavor you’re fishing for! This versatile fillet is low in both fat and sodium and full of protein, potassium, and omega 3s for a healthy alternative that doesn’t sacrifice flavor. So, consider this your invitation to climb aboard and sea-ize this epic taco dish!
Before You Start
- Remove your protein-packed Omaha Steaks Wild Halibut Fillets from their vacuum-sealed packaging, then cover and thaw in a refrigerator overnight.
Tools You Will Need Before You Start
- 1 Small Bowl
- 1 Medium Bowl
- Basting Brush
- Aluminum Foil
- Meat Thermometer
Omaha Steaks Products Featured in This Recipe
Halibut Fillet Tacos with Chipotle Mayonnaise
Ingredients
Halibut Steaks
- 4 6 oz. Omaha Steaks Wild Halibut Fillets cut lengthwise into 3 strips each
- 2 tablespoons olive oil or melted butter
- 8 flour tortillas
- 1 cup chipotle mayonnaise
- 2 cups green cabbage, finely shredded
- 1 cup pico de gallo
- 8 lime wedges, for garnish
- 8 cilantro sprigs, for garnish
- Aluminum foil
Chipotle Mayonnaise
- 1 cup mayonnaise
- 1 tablespoon garlic, chopped
- 1 tablespoon canned chipotle chile in adobo sauce , pureéd
- 2 tablespoons fresh lime juice
- 1 teaspoon kosher salt
Pico De Gallo
- 2 cups small Roma tomatoes, diced
- 1/2 cup white onion. diced
- 3 tablespoons cilantro, finely chopped
- 1 tablespoon jalapeño, with seeds, finely minced
- 1 tablespoon fresh lime juice
- 1 teaspoon kosher salt
Instructions
Chipotle Mayonnaise
- Combine all ingredients in a small bowl and mix well.
Pico De Gallo
- Combine all ingredients in a medium bowl and mix well.
Halibut Steaks
- Preheat grill to medium heat, brush thawed halibut steaks with olive oil or melted butter, and season as desired.
- Wrap fillet strips in aluminum foil, add to heated grill, and grill for approximately 5-6 minutes. Flip and continue to grill for an additional 5-6 minutes. Fillets are done once opaque throughout and when internal temperature reaches 145 degrees Fahrenheit, as indicated by a food thermometer.
- Warm tortillas on grill or in microwave.
- Divide chipotle mayo into eight servings and spoon one serving down center of each tortilla.
- Sprinkle 1/4 cup shredded cabbage down center of tortilla over mayo.
- Top cabbage with one strip of grilled fillet
- Add pico de gallo and fold tortillas to create tacos.
- Heat a plate in the microwave and arrange tacos on it to help retain heat.
- Garnish tacos with lime wedges – for garnish and squeezing over tacos, if desired – and cilantro sprigs for garnish.
