Chef Fin's Halibut Tacos

Chef Fin's Halibut Tacos

Bring a taste of the coast to your kitchen with these fresh, flavour-packed halibut tacos. Wrapped in soft, grain-free cassava tortillas and topped with crunchy slaw and a zesty sauce, they strike the perfect balance between nourishing and indulgent. Simple to make, naturally gluten-free, and bursting with bright lime and spice, they’re a crowd-pleasing way to enjoy wild Canadian halibut at its best.

Cassava Flour Tortillas (makes 6–8 medium tortillas)

Ingredients:

  • 1 cup cassava flour
  • ¼ tsp unrefined salt (Redmond Real Salt is my preference)
  • 2 tbsp extra virgin olive oil (coconut oil, or any nonseed oil/ melted fat of your choice) 
  • ⅔ cup hot water, not boiling (plus more as needed)

Loving Preparation

  1. In a medium bowl, whisk together the flour and salt
  2. Stir in oil + water with a fork or spatula until it begins to clump.
  3. Knead by hand in the bowl for 1–2 minutes until smooth.
    1. If too dry → add more hot water 1 tbsp at a time.
      If too sticky → add a sprinkle of cassava flour.
    2. Divide into 6–8 balls. Cover with a towel and let rest 5–10 minutes.
  1. Place each ball between 2 pieces of parchment paper and use a rolling pin or tortilla press, or heavy skillet to flatten to ~5–6" rounds. It’s ok if they are not perfectly round. The more rustic the more fun. Patch any cracks with fingers (cassava is delicate).
  2. Heat a dry skillet (cast iron is my preference) over medium heat. Cook each tortilla for 45–60 seconds per side, until lightly golden and slightly puffed.
  3. Keep warm in a towel or tortilla warmer and repeat with the next ball. 

Fin Tips:

  • Don’t overcook or they get brittle — just enough to set and brown slightly.
  • Store leftovers in an airtight container/bag in the fridge, reheat on a dry pan or open flame to soften for a few seconds. 
  • Add herbs, garlic powder, or ground cumin for flavour variation.


Taco Halibut

Ingredients:

  • 1–1.5 lbs skinless halibut fillet
  • 1 tbsp of each butter and extra virgin olive oil (other nonseed oil/animal fat of choice)
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • Zest of 1 lime
  • Juice of 1 lime
  • 1 garlic clove, minced
  • Unrefined salt and fresh ground pepper to taste

Instructions:

  1. Pat halibut dry. Rub with oil, spices, lime zest and juice, and garlic.
  2. Let marinate 15–30 minutes.
  3. Grill, pan-sear, or bake at 400°F (200°C) for 5-6 minutes each side or until opaque and flakes easily. 
  4. Flake into large chunks.


Crunchy Slaw

(Use organic, unsprayed and unpeeled)

Ingredients:

  • 2 cups shredded cabbage (mix red and green)
  • 1 small carrot, grated
  • 2 tbsp chopped cilantro
  • 1 tbsp lime juice
  • 1 tsp raw honey or maple syrup
  • 1 tbsp extra virgin olive oil
  • Pinch of unrefined salt

Instructions:
Toss everything together and let sit for 10+ minutes to slightly soften.

Sauce Options (choose one or both):

Tangy Avocado Crema

  • 1 ripe avocado
  • ¼ cup plain yogurt or dairy-free version
  • Juice of 1 lime
  • Unrefined salt to taste
  • Optional: jalapeño or garlic for kick

Blend until creamy.

Smoky Chipotle Mayo

  • ¼ cup mayo
  • 1 chipotle pepper in adobo, minced
  • 1 tsp adobo sauce
  • Juice of ½ lime

Mix until smooth.


To Assemble:

  1. Warm tortillas if needed.
  2. Add a scoop of slaw, chunks of halibut, and drizzle with sauce of choice (avocado crema, hot sauce, mayo, etc.)
  3. Top with fresh cilantro, pickled onions, radishes, or crumbled feta if desired.
  4. Serve with lime wedges.


This recipe is courtesy of Chef Doris Fin:
www.chefdorisfin.com 
IG: @chefdorisfin 

Back to blog