Larry’s Catch
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Larry's Catch | Oct 23, 2025 | High Protein

Chef Fin's Halibut Tacos

Fresh halibut tacos wrapped in grain-free cassava tortillas, topped with crunchy slaw and zesty lime sauce — bright, coastal, and naturally gluten-free.

Servings 3 ppl
Cook 55 min
Difficulty Challenging
Dietary High Protein

Ingredients

  • 1–1.5 lbs Larry’s Catch Halibut, skinless
  • 1 tbsp butter
  • 1 tbsp extra virgin olive oil (plus 2 tbsp for tortillas, 1 tbsp for slaw)
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Zest and juice of 1–2 limes (divided)
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste
  • 1 cup cassava flour
  • 1/4 tsp unrefined salt (for tortillas)
  • 2/3 cup hot water (plus more as needed)
  • 2 cups shredded cabbage (red and green)
  • 1 small carrot, grated
  • 2 tbsp chopped cilantro
  • 1 tsp raw honey or maple syrup
  • 1 ripe avocado (optional, for crema)
  • 1/4 cup plain yogurt or dairy-free alternative (optional, for crema)
  • 1 chipotle pepper in adobo (optional, for chipotle mayo)
  • 1/4 cup mayonnaise (optional, for chipotle mayo)

Nutrition

  • Calories: 520 kcal
  • Protein: 38 g
  • Total Fat: 28 g
  • Saturated Fat: 7 g
  • Carbohydrates: 32 g
  • Sugars: 6 g
  • Fiber: 5 g
  • Cholesterol: 85 mg
  • Sodium: 420 mg
Nutrition values are estimates and may vary based on ingredients used.

Instructions

  1. In a bowl whisk cassava flour and salt. Stir in olive oil and hot water until a dough forms.
  2. Knead the dough for 1–2 minutes until smooth. Add small amounts of water if dry or a sprinkle of flour if sticky.
  3. Divide into 6–8 balls, cover, and rest for 5–10 minutes.
  4. Press each ball between parchment paper into 5–6" rounds. Cook in a dry skillet over medium heat for 45–60 seconds per side until lightly golden. Keep warm.
  5. Pat halibut dry and rub with oil, smoked paprika, cumin, lime zest, lime juice, garlic, salt, and pepper.
  6. Let marinate for 15–30 minutes.
  7. Cook halibut by grilling, pan-searing, or baking at 400°F (200°C) for about 5–6 minutes per side until opaque and flaky. Break into large chunks.
  8. Toss shredded cabbage, grated carrot, cilantro, lime juice, honey or maple syrup, olive oil, and salt. Let sit at least 10 minutes.
  9. Blend avocado crema ingredients until smooth or mix chipotle mayo ingredients until combined.
  10. Warm tortillas if needed, add slaw, top with halibut, drizzle with sauce, and finish with desired garnishes.
Source: https://larryscatch.com/blogs/recipes-3/chef-fins-halibut-tacos
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