Halibut Tacos With Pineapple Salsa

I'm pretty sure my first fish taco was consumed at Lone Star Taqueria in Salt Lake City, Utah. And I found it amazing!! I have other fish taco recipes on my site, but these Halibut Tacos with Pineapple Salsa are certainly worth your time!

I didn't know fish could be a taco filling until well into my adulthood. And when I did, I thought it was weird. I grew up in Europe and tacos weren't a regular menu item in my childhood home. When we we came back to the States, Mom would occasionally make ground beef tacos in the hard shells ... I loved that crunch! Thankfully, my exploration into food has led me to many different ways to enjoy tacos.

The Pineapple Salsa

This salsa comes together quickly with just a few ingredients. I think the most important part of this salsa is the size of the dice. If they are smaller, it's easier to eat whether on tacos, rice, or chips.

I used a half pineapple to make 1 ½ - 2 cups of pineapple, then all it takes is a bit of red pepper, purple onion, jalapeno, lime juice, cumin, coriander, and salt.

How much halibut and how to season it

To be truthful, you don't have to use halibut for this recipe. You can use any white fish that you want, but be sure to adjust the cook time according to the fish and the thickness of the fillet. But to the answer to the question, for each taco, allow about two ounces of fish.

Season with salt, pepper, garlic powder, and chili powder.

Lay the halibut in the hot skillet and let it brown on one side, then turn it over and finish the cooking on the other side. Only 3-5 minutes each side, again ... depending on the thickness of the fillet.

Serve up the Halibut Tacos with Pineapple Salsa!

Put a bit of Sriracha Mayo on the halibut, add some pineapple salsa, some cabbage for crunch ... a squeeze of fresh lime juice. Et voila! A delicious taco dinner.