Tender, flaky halibut is beautifully complemented by the vibrant, grilled corn salsa, adding both texture and a burst of freshness. Together, they create the best (and super easy to make) halibut tacos!
Why You'll Love This Recipe
Easy to Make: This is one of my favorite recipes to cook fish in the summer. My secret ingredient for grilled fish tacos is canned chipotle sauce. It's a simple sauce that adds great depth of flavor and a little spiciness. It's so easy to use!
Fresh and Light: This recipe uses the best of end-of-summer produce: garden tomatoes and corn on the cob. Combined with fresh lime juice and a few other simple ingredients, this recipe is packed with fresh flavors! They're a great alternative to the classic fried rockfish tacos.
Balanced Flavors: The charred corn pairs perfectly with the grilled halibut while the other fresh veggies bring bright flavors for a perfectly balanced taco!
Ingredients
- Halibut: Halibut is a flaky white fish with a mild flavor. This recipe can be used with just about any white fish. Rockfish, cod, mahi mahi, etc. will all work! For the best fish tacos, I suggest using a fish that will flake easily.
- Chipotle Sauce: If you can't find chipotle sauce, you can also take the sauce out of a can of chipotle peppers in adobo sauce.
- Corn Tortillas: Corn tortillas are my favorite for tacos. I love using them for venison tacos and rockfish tacos. But, you can also use flour tortillas or your favorite type of tortilla.
- Corn Salsa: If you don't have time to make the corn salsa, you can use your favorite salsa and/or taco toppings. The fish pairs well with many different toppings! For other tasty homemade toppings, try salsa verde from my sandhill crane tacos recipe or apple slaw from these venison shank tacos.
See recipe card for quantities.
How to Make Charred Corn Salsa
This corn salsa has the perfect balance of fresh and smoky flavors. It's super simple to make and makes a great taco topping!
- Step 1: Preheat grill to 350°F. Rub 1 teaspoon of olive oil on the ears of corn and jalapeño.
- Step 2: Place the corn and jalapeño on the hot grill.
- Step 3: Grill until all sides are lightly charred, about 5-7 minutes total. Flip the corn and jalapeño about every 1-2 minutes to cook all sides.
- Step 4: Remove the corn and jalapeño from the grill and let them cool until they are cool enough to handle. Cut the corn off the cob and finely dice the jalapeño.
- Step 5: Add corn and jalapeño to a medium bowl.
- Step 6: Add the remaining salsa ingredients to the bowl.
- Step 7: Stir to combine.
- Step 8: Cover and refrigerate for at least 1 hour before serving. Stir it again just before serving.
How to Grill Halibut for Tacos
This grilled halibut is so simple to make and makes the best fish tacos! Read below for how to make it.
- Step 1: Pat halibut filets dry with paper towels.
- Step 2: Sprinkle salt over the filets.
- Step 3: Spread the chipotle sauce evenly over the filets. Refrigerate for 30 minutes before cooking.
- Step 4: While the fish is marinating, preheat the grill to 350°F (unless it's still on from the corn). Place the fish directly on the grill, skin side-down, away from the flames to cook it with indirect heat.
- Step 5: Grill for 13-15 minutes or until the internal temperature reaches 135-140°F. The cooking time will depend on the thickness of the fish.
- Step 6: Remove the fish from the grill. The skin might stay on the grill grates and that's ok! You can remove it later. Break the fish up into large chunks and remove any bones before serving.
Pro Tip
Cooking the fish with indirect heat helps retain moisture and helps avoid spots of albumin forming on the surface of the fish (you know, the white gunk that happens when you cook fish too fast).
Halibut Taco Variations
The grilled fish in these tacos pairs with a variety of toppings. Besides corn salsa, here are a few of my favorites!
- Avocado Crema (like in this elk steak nacho recipe)
- Cabbage Slaw (like in this beer-battered fish taco recipe)
- fresh mango salsa
- Fresh Pico de Gallo
- Pickled Red Onions or quick pickled jalapeños
Serving Suggestions
Divide fish among warm tortillas. Add avocado slices next to the fish. Top with corn salsa and add a squeeze of fresh lime juice. Garnish with cilantro if desired. Enjoy!
Halibut Taco FAQs
Flaky white fish like halibut, rockfish, or cod is best for tacos.
Marinating halibut, cooking it with indirect heat, or using a sous vide machine are great ways to keep halibut moist and tender.
The texture and flavor of corn tortillas pair well with fish for tacos. But, if you like flour tortillas better, you can totally use them too!
Related Recipes
Looking for other recipes like this? Try these:
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Grilled Halibut Tacos with Charred Corn Salsa
Equipment
Ingredients
Charred Corn Salsa
- 2 medium ears of corn, shucked (about 1 ¼ cups corn off the cob)
- 1 jalapeño
- 2 teaspoon olive oil, divided
- ¾ cup cherry tomatoes, quartered
- ¼ cup red onion, finely diced
- 2 tablespoon fresh cilantro, finely chopped
- 1 ½ tablespoon fresh lime juice (about 1 lime)
- 1 teaspoon fresh lime zest
- ¼ teaspoon salt
Grilled Halibut:
- 2 halibut filets, skin-on (about 6 oz each)
- ½ teaspoon salt
- ½ cup chipotle sauce (about ½ can)
Other Ingredients:
- 16 corn tortillas, warmed just before serving
- 2 large avocados, sliced
- lime wedges, for serving
- chopped cilantro (optional, for garnish)
Instructions
Charred Corn Salsa:
- Preheat grill to 350°F. Rub 1 teaspoon of olive oil on the ears of corn and jalapeño.
- Place the corn and jalapeño on the hot grill. Grill until all sides are lightly charred, about 5-7 minutes total. Flip the corn and jalapeño about every 1-2 minutes to cook all sides.
- Remove the corn and jalapeño from the grill and let them cool until they are cool enough to handle.
- Cut the corn off the cob and finely dice the jalapeño. Add corn and jalapeño to a medium bowl.
- Add the remaining salsa ingredients to the bowl and stir to combine. Cover and refrigerate for at least 1 hour before serving. Stir it again just before serving.
Grilled Halibut:
- Pat halibut filets dry with paper towels. Sprinkle salt over the filets.
- Spread the chipotle sauce evenly over the filets. Refrigerate for 30 minutes before cooking.
- While the fish is marinating, preheat the grill to 350°F (unless it's still on from the corn).
- Place the fish directly on the grill, skin side-down, away from the flames to cook it with indirect heat.
- Grill for 13-15 minutes or until the internal temperature reaches 135-140°F. The cooking time will depend on the thickness of the fish.
- Remove the fish from the grill. The skin might stay on the grill grates and that's ok! You can remove it later.
- Break the fish up into large chunks and remove any bones.
Assembly:
- Divide fish among warm corn tortillas. Add avocado slices next to the fish. Top with corn salsa and serve with lime wedges. Garnish with cilantro if desired. Enjoy!
Notes
- This recipe can be used with just about any white fish. Rockfish, cod, mahi mahi, etc. will all work! For the best fish tacos, I suggest using a fish that will flake easily.
- If you can't find chipotle sauce, you can also take the sauce out of a can of chipotle peppers in adobo sauce.
- Corn tortillas are my favorite for tacos. But, you can also use flour tortillas or your favorite type of tortilla.
- If you don't have time to make the corn salsa, you can use your favorite salsa and/or taco toppings. The fish pairs well with many different toppings!
- Cooking the fish with indirect heat helps retain moisture and helps avoid spots of albumin forming on the surface of the fish (you know, the white gunk that happens when you cook fish too fast).
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