Instructions
Step 1: Pat the halibut fillets dry with paper towels and cut into thick strips suitable for tacos./n
Step 2: In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper, then rub the mixture evenly over the fish./n
Step 3: Heat olive oil in a skillet over medium-high heat and cook the halibut for 3–4 minutes per side until opaque and flaky./n
Step 4: Remove the fish from the skillet and let it rest for a few minutes before gently breaking into large chunks./n
Step 5: In a mixing bowl, combine shredded cabbage, carrots, radishes, lime juice, and chopped cilantro to create a fresh slaw./n
Step 6: For the crema, blend avocado, sour cream or Greek yogurt, cilantro, lime juice, garlic, salt, and water until smooth and creamy./n
Step 7: Warm the tortillas in a dry skillet or directly over a flame until soft and slightly charred./n
Step 8: Assemble the tacos by adding halibut pieces to each tortilla, topping with slaw, and drizzling generously with avocado-cilantro crema./n
Step 9: Serve immediately with extra lime wedges and additional cilantro if desired.
Storage and Reheating Tips
Store leftover halibut in an airtight container in the refrigerator for up to 2 days. Keep slaw and crema stored separately to maintain freshness. Reheat the fish gently in a skillet over medium-low heat for a few minutes until warmed through. Avoid microwaving for best texture. The avocado-cilantro crema is best enjoyed fresh but can be stored in an airtight container with plastic wrap pressed directly onto the surface for up to 1 day.
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