These blackened halibut tacos are healthy, refreshing, and totally dairy-free and gluten-free. And versatile; add other fresh herbs to the mix or add dairy-free cheese if you're craving some! (Daiya Pepperjack Shreds are dairy-free, gluten-free, and soy-free, so it's perfect for these!) These tacos are extra spicy, too, so if you're sensitive or making this for kids, cut back a little bit on the cayenne!
Make sure to prepare your rice before preparing the halibut! Brown rice takes much longer than halibut to cook, which is why the recipe calls for it to be cooked already.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 8 standard-sized tacos
- For the blackened halibut:
- 1 t. sea salt
- 3/4 t. cayenne pepper
- 1/2 t. freshly ground black pepper
- 1/4 t. sweet paprika
- Several squeezes of fresh lemon juice (optional)
- 2 lb skinned* halibut, sliced into 1" thick strips about 3"-4" long
- 2 T. olive oil, divided
- For the tacos:
- 1/4 cup finely chopped fresh cilantro
- 2 cups cooked short-grain brown rice
- 8 standard-sized corn taco shells
- 2 cups chopped romaine lettuce, crisp ends only
- 2 cups chopped tomatoes
- Salsa, either store-bought or homemade, for serving
- Easy Guacamole, for serving
1. Make the halibut. Preheat the oven to 400 F and set aside a large baking sheet. Mix the sea salt, cayenne pepper, black pepper, and paprika in a small bowl and set aside. Squeeze the fresh lemon juice over the halibut fillet strips if using and then brush on both sides with 1 T. of the olive oil. Rub the halibut strips with the seasoning mixture (alternatively, you can roll the pieces in the mixture or sprinkle the mixture onto the halibut). Heat a large, heavy bottomed skillet over high heat until hot, then add the remaining 1 T. olive oil and swirl the pan to coat. Add the fillet strips to the pan and cook for about 1 minute on both sides until brown on both sides. Transfer the fillet strips to the baking sheet and place in the oven for about 5-8 minutes (depending on the thickness of your pieces), or until the middle of the fish is opaque.
2. Make the tacos. Mix the cilantro in with the brown rice until evenly distributed. Place a small amount of the brown rice in the bottom of each of the taco shells, about 1/4 cup per taco. Top the rice with a piece of halibut (or, if your halibut pieces are short or taco shells long, just enough to fill the taco length-wise), followed by even portions of lettuce and tomatoes. Serve immediately with salsa and guacamole on the side.
*Ask your fish monger to skin your halibut fillet for you, as this will make preparing your tacos much easier.
A Note on Cooking for Allergies or Intolerances:
As with any recipe intended for persons with allergies, make sure that your ingredients are totally dairy-free and gluten-free. The only ingredients in the list that could potentially contain dairy or gluten ingredients are the corn tortillas and the salsa, both of which are almost always dairy-free and gluten-free. To see a list of ingredients to look out for, read this list of dairy-derived ingredients and this list of ingredients unsafe for persons on a gluten-free diet.