These pan-fried halibut tacos are tender, flaky, and include a spicy kick with pickled red onions and homemade avocado crema. Perfect for Taco Tuesday, the fish is infused with garlic and chipotle flavors while being served in soft corn tortillas for a crunchy and creamy combination.
1: Season the halibut filets on both sides with salt and pepper.
2: In a large cast iron skillet, melt butter over medium heat.
3: When melted, add garlic and chopped chipotle peppers. Sauté for about 1 minute to infuse the butter.
4: Carefully add halibut filets and tilt the pan to coat fish in butter on both sides.
5: Cook until a golden brown crust forms around the edges of the fish, about 6-8 minutes.
6: Carefully flip filets with tongs and a spatula and cook until the other side is golden brown, about 3-4 minutes longer.
7: While the fish cooks, baste the filets with the chili butter until they are opaque throughout and the butter is brown.
8: Remove from heat.
9: To make the avocado crema, place avocado, yogurt, cilantro, lime juice, olive oil, garlic, and salt in a blender and purée until smooth.
10: Adjust the seasoning to taste.
11: Optional: Place tortillas on a warm grill or skillet and heat for a few seconds until pliable.
12: To serve, divide fish between taco shells and top with avocado crema, pickled red onions, cilantro, and lime wedges.
