Grilled Citrus Marinated Halibut Fish Tacos with Chimichurri
If you’re looking for a fresh and flavorful taco recipe that celebrates bright citrus flavors and flaky halibut, these Citrus Marinated Halibut Fish Tacos are a must-try. The combination of citrus-marinated halibut, a zesty chimichurri, and sweet mango chunks creates the perfect balance of flavors. Plus, they’re quick and easy to make on the grill!
Pair them with Homemade Lemonade, Best Ever Black Beans, and Cilantro Lime Rice for a complete meal.
Why You’ll Love These Tacos
Tacos are one of our go-to dinner options on busy nights, from Baked Chicken Tacos to 30 Minute Ground Beef Tacos, you can’t go wrong. But when you want something that tastes gourmet, has bold, bright flavors, and is super simple to make, these halibut tacos are it.
- Fresh & Vibrant Flavors – The citrus marinade infuses the halibut with a bright, tangy taste that pairs beautifully with the rich, buttery chimichurri.
- Quick & Easy – With minimal prep and just a few minutes on the grill, these tacos are perfect for a weeknight dinner or a weekend gathering.
- Healthy & Light – Halibut is a lean protein, and the fresh ingredients keep these tacos light yet satisfying.
How to Make Halibut Fish Tacos
Citrus Marinade:
- 1 cup orange juice
- ¼ cup fresh lime juice
- ¼ cup fresh lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon green onion, chopped
- ¼ cup cilantro
- ½ teaspoon crushed red pepper flakes
- 1 lb halibut, chunked
Chimichurri:
- 4 tablespoons butter, melted
- ½ cup parsley, chopped fine
- ½ cup cilantro, chopped fine
- ⅓ cup red onion, diced small
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon red wine vinegar
For the Tacos:
- Taco shells
- Cotija cheese
- Mango chunks
Recommended Tools
- Grilling Baskets: These baskets make it easy to grill the halibut already cut up, and ready to go. I like cutting it before cooking so the marinade can soak into all the sides, but you can grill whole filets if you want, and chunk it after cooking.
- Taco Holders: Means you can pre-assemble tacos, and have them stay together. A fun extra!
- Grilling Tongs: Great for grilling the tortillas before assembling so you get awesome tacos!
How to Make Citrus Marinated Halibut Fish Tacos
Step 1: Marinate the Halibut
In a bowl, whisk together the orange juice, lime juice, lemon juice, garlic, green onion, cilantro, and red pepper flakes. Add the chunked halibut to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes, but no longer than an hour to prevent the fish from becoming mushy.
Step 2: Make the Chimichurri
While the fish is marinating, prepare the chimichurri. In a small bowl, mix together the melted butter, parsley, cilantro, red onion, red pepper flakes, and red wine vinegar. Stir until well combined and set aside.
Step 3: Grill the Halibut
Preheat your grill to 400°F. Lightly spray a grill basket with non-stick spray and place the marinated halibut inside. Grill for 5-6 minutes, flipping halfway through, until the fish is opaque and flakes easily with a fork.
Step 4: Assemble the Tacos
Warm the taco shells on the grill or in a skillet. Fill each shell with grilled halibut, a drizzle of chimichurri, a sprinkle of crumbled Cotija cheese, and fresh mango chunks.
Serving Suggestions & Variations
- Add some crunch – Top with shredded cabbage or radishes for extra texture.
- Extra heat – Add a drizzle of spicy aioli or hot sauce.
- Avocado boost – Sliced avocado or a dollop of guacamole would complement these tacos beautifully.
- Tropical twist – Swap mango for pineapple or papaya for a different fruity touch.
Other Great Tacos
These Citrus Marinated Halibut Fish Tacos bring together bright, fresh flavors in a simple, delicious way. Whether you’re making them for a taco night or a summer BBQ, they’re sure to be a hit! Enjoy them with a refreshing margarita or a cold cerveza for the ultimate meal.
Love this recipe? Let me know in the comments how you customize your fish tacos!
Halibut Fish Tacos
Ingredients
Citrus Marinade:
- 1 cup orange juice
- ¼ cup fresh lime juice
- ¼ cup fresh lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon green onion chopped
- ¼ cup cilantro
- ½ teaspoon crushed red pepper flakes
- 1 lb halibut chunked
Chimichurri:
- 4 tablespoons butter melted
- ½ cup parsley chopped fine
- ½ cup cilantro chopped fine
- ⅓ cup red onion diced small
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon red wine vinegar
For the Tacos:
- Taco shells
- Cotija cheese
- Mango chunks
Instructions
Step 1: Marinate the Halibut
- In a bowl, whisk together the orange juice, lime juice, lemon juice, garlic, green onion, cilantro, and red pepper flakes. Add the chunked halibut to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes, but no longer than an hour to prevent the fish from becoming mushy.
Step 2: Make the Chimichurri
- While the fish is marinating, prepare the chimichurri. In a small bowl, mix together the melted butter, parsley, cilantro, red onion, red pepper flakes, and red wine vinegar. Stir until well combined and set aside.
Step 3: Grill the Halibut
- Preheat your grill to 400°F. Lightly spray a grill basket with non-stick spray and place the marinated halibut inside. Grill for 5-6 minutes, flipping halfway through, until the fish is opaque and flakes easily with a fork.
Step 4: Assemble the Tacos
- Warm the taco shells on the grill or in a skillet. Fill each shell with grilled halibut, a drizzle of chimichurri, a sprinkle of crumbled Cotija cheese, and fresh mango chunks.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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