Mexican fish tacos

    45 min

    Halibut is cooked with an array of spicy flavours to make the perfect filling for tacos! Serve with cheese, soured cream, fresh coriander, lettuce and lime.

    159 people made this

    Serves: 6 

    • 1 teaspoon vegetable oil
    • 1 green chilli, chopped
    • 1 leek, chopped
    • 2 cloves garlic, crushed
    • salt and freshly ground black pepper to taste
    • 225ml (8 fl oz) chicken stock
    • 2 large tomatoes, diced
    • 1/2 teaspoon ground cumin
    • 675g (1 1/2 lb) halibut fillets
    • 1 lime
    • 12 corn tortillas

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the oil in a large frying pan over medium heat, and sauté the chilli, leek and garlic until tender and lightly browned. Season with salt and pepper.
    2. Mix the chicken stock and tomatoes into the frying pan, and season with cumin. Bring to the boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.

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    Reviews in English (120)


    Don't need the salt and pepper, stock has enough salt in it. I had to add extra water to it. Next time will leave the salt out. Wish I had looked at the reviews on here re the cooking sauce, seemed such a shame to put it down the sink! Delicious anyway!  -  05 Aug 2017


    The extra juice is a blessing. I placed the mixture into a colander to drain it, over a pan. Then, I took the juices and simmered them down over medium-heat, uncovered. A few small dollops of sour cream, heating it through, and then I had an absolutely luscious creamy sauce for the tacos. Why pour it down the drain? Sheesh.  -  04 Aug 2006  (Review from Allrecipes US | Canada)


    I thought this was excellent. I used tilapia, onion instead of the leek, jalepeno peppers. I even used whole wheat tortillas, and it was so so good. This is healthy, fast and delish. I topped mine with a little cheese, advocados, and sour cream (light). Don't skimp on fresh lime juice, you can really taste it!  -  08 Jan 2007  (Review from Allrecipes US | Canada)