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Halibut Fish Tacos with Dairy-Free Coconut Sour Cream Recipe

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4.2 from 11 reviews

These Halibut Fish Tacos feature tender, pan-seared halibut fillets seasoned with a zesty taco spice blend, topped with a refreshing dairy-free coconut sour cream and vibrant toppings like shredded cabbage, avocado, and pico de gallo. Perfect for a quick, flavorful, and gluten-free meal.

  • Total Time: 13 minutes
  • Yield: 3 servings

Ingredients

Halibut and Seasoning

  • 2-3 halibut fillets
  • 1 tablespoon olive oil
  • 1.5 tablespoons taco seasoning (homemade or store-bought)
  • Juice of 1/2 lime (about 1 tablespoon)

Dairy-Free Sour Cream

  • 1/2 cup canned coconut cream (hardened cream, discard liquid)
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1 to 2 tablespoons water (to thin consistency)

Toppings

  • Fresh cilantro
  • Shredded green cabbage
  • Sliced red onion
  • Avocado slices
  • Pico de Gallo
  • Cotija cheese or pepper jack cheese (optional)
  • Sliced green onion
  • Corn tortillas

Instructions

  1. Prepare the Halibut: Pat the halibut fillets dry with paper towels to remove excess moisture. Brush each fillet with olive oil, then generously coat with taco seasoning ensuring the fish is evenly covered.
  2. Cook the Fish: Heat a skillet over medium-high heat until hot. Place the seasoned halibut fillets in the skillet and cook undisturbed for 4 minutes to develop a crust. Flip the fillets and cook for an additional 3-4 minutes, depending on thickness, until the fish flakes easily with a fork. Remove from heat and set aside.
  3. Make Dairy-Free Sour Cream: In a bowl, combine the hardened coconut cream portion with lemon juice and salt. Using a fork, whisk together until smooth and free of lumps.
  4. Adjust Consistency: Gradually add water, one tablespoon at a time, mixing well until the desired creamy consistency is achieved. Refrigerate the sour cream until ready to serve.
  5. Assemble Tacos: Break the cooked halibut into bite-sized pieces. Warm the corn tortillas and layer each with halibut, then top generously with dairy-free sour cream, shredded cabbage, red onion, avocado slices, pico de gallo, cheese, cilantro, and green onion as desired. Serve immediately.

Notes

  • If the canned coconut cream and liquid are not separated, refrigerate the can for a few hours before opening to facilitate separation.
  • You can adjust the sour cream consistency by adding more or less water according to preference.
  • For a spicier taco, add extra chili powder or cayenne pepper to the taco seasoning.
  • Using corn tortillas keeps this recipe naturally gluten-free.
  • Adjust toppings according to seasonal availability or personal preference.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mexican
  • Diet: Gluten Free

Find it online: https://recipeteach.com/halibut-fish-tacos-with-dairy-free-coconut-sour-cream-recipe/