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Halibut Tacos with Avocado and Spicy Crema

296 A Halibut Tacos Avocado Salsa.jpg
296 A Halibut Tacos Avocado Salsa.jpg

Halibut Tacos with Avocado and Spicy Crema


Who says Taco Tuesday has to be boring? This taco is sophisticated enough for every night of the week allowing less time for worrying what’s for dinner and more time for gathering around The Table Together!

Yield: 8 tacos

Oven: 375ºF

Preparation time: 15 minutes

Cook Time: 15 minutes

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2 avocados, pitted, peeled and cut into 1/2-inch cubes

1 tablespoon lime juice, from approximately 1 lime

1 teaspoon kosher salt

2 tablespoons olive oil

4, 4-ounce halibut fillets

1/2 cup sour cream

1 – 2 tablespoons lime juice, as desired

1 teaspoon hot sauce, more if desired

8 corn tortillas, best quality possible

cilantro, optional garnish


1.   Preheat oven to 375ºF.

2.   In a small bowl, use a spoon to carefully combine avocado, and lime juice. Adjust taste with more salt or lime juice as desired.

3.   Place a large skillet over high heat allowing to heat without oil until hot, approximately 1 – 2 minutes – See kitchen note.

4.   Meanwhile, on a large plate, generously oil and salt fillets on both sides.

5.   Evenly place oiled fillets presentation side down in the hot pan being careful to not overcrowd the pan.

6.   Cook the first side until seared and golden in color, approximately 3 – 5 minutes. Using a fish spatula, flip and cook the second side until also golden in color, 3 additional minutes. If the fillets are thick, finish in a preheated 375ºF oven until cooked through, approximately 5 more minutes.

7.   Meanwhile, in a small bowl, combine sour cream, lime juice and hot sauce. Whisk to combine adjusting with more hot sauce or lime juice as desired. For a thinner consistency without the added lime juice, use a teaspoon of cold water.

8.   Remove fillets from pan and allow to rest for 5 minutes.

9.   While the fish is resting, use metal tipped tongs to cook tortillas over a gas burner until charred on both sides. Cover with clean kitchen towels to keep warm. Alternatively, tortillas can be charred under your oven’s broiler.

10.   Flake fish with a fork and divide among tortillas. Top with avocado and a drizzle of spicy crema to finish. Cilantro can be used as a finishing garnish if desired.


Kitchen Note:  By oiling the fish and not the pan, you prevent hot oil splattering as the protein hits the pan. Just make sure you generously oil each fillet so they don’t stick to the pan.