Name: Rachael Ray’s Cast-Iron Fish Tacos With Taco Seasoning
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 to 6 servings
Ingredients: FOR PACIFIC HALIBUT; 4 (6 oz.) portions Pacific halibut; 1 lime, halved; Salt and pepper; 1 ½ tablespoons fish taco spice blend (recipe below); High-heat cooking oil; Diced avocado, shredded cabbage, limes, and queso fresco, for serving; 12 corn tortillas, for serving; FOR FISH TACO SPICE BLEND; 1 tablespoon chili powder; 2 teaspoons smoked paprika; 2 teaspoons ground cumin; 2 teaspoons coriander; 2 teaspoons garlic powder; 2 teaspoons onion powder; FOR PICO DE GALLO; 2 limes, juiced; ½ red onion, finely chopped; 1 jalapeno, finely chopped; 1 Fresno red chili, finely chopped; 1 large clove garlic, grated or minced; Salt; 4 plum tomatoes, chopped and drained; A handful of cilantro leaves, chopped

Pacific Halibut Tacos With the Perfect Taco Seasoning Blend

This fish taco recipe from Rachael Ray features hearty Pacific halibut from Wild Alaskan Company. The quality and flavor of the fish is what makes it so good for this particular fish taco recipe. “This is beautiful Pacific halibut," Ray gushed. "I love a heck of a halibut. It’s a perfect fish for fish tacos.”

In addition to using great fish, Rachael Ray enhances the tacos with an easy-to-make homemade taco seasoning. The spice mix adds just the right amount of heat to the halibut tacos, giving them an intense layer of flavor. “Don’t be afraid to put flavor on fish,” Ray insisted. While Pacific halibut is known for being a mild species, it is actually a wonderful protein to season with bold spices and herbs.

This halibut taco recipe was featured on Meals in Minutes on the FYI Network. You can watch the full Meals in Minutes episode here.

rachel ray fish tacos

If you don't have Pacific halibut at home, you can substitute other varieties of wild-caught white fish from Alaska. Try Pacific cod or Wild Alaska Pollock, which are mild alternatives to Pacific halibut. Rockfish can also be used, for a bolder taste. Once the fish is cooked, it can be flaked up for easy assembly. Serve the fish tacos with a generous spoonful of fresh pico de gallo, plus any of your favorite taco toppings.

Rachael Ray Taco Seasoning Blend

Rachael Ray’s homemade taco seasoning blend not only makes these some of the best halibut tacos you’ve ever had. It also helps the fish pick up a light char as it sears in a cast-iron skillet. The recipe below includes directions for making a small batch of Rachel Ray’s taco seasoning blend — you’ll have enough of the taco seasoning to stash in your pantry for another meal.

Ingredients for Homemade Taco Seasoning

1 tablespoon chili powder
2 teaspoons smoked paprika
2 teaspoons ground cumin
2 teaspoons coriander
2 teaspoons garlic powder
2 teaspoons onion powder

Combine the ingredients in a small jar or lidded container, stirring or shaking until evenly distributed. Store in a cool, dark pantry for up to 3 months for best flavor.

Print Recipe

Rachael Ray’s Cast-Iron Fish Tacos With Taco Seasoning

By Wild Alaskan Company

Prep time

20 minutes

Cook Time

5 minutes

Total time

25 minutes

Yield

4 to 6 servings

Ingredients

FOR PACIFIC HALIBUT
4 (6 oz.) portions Pacific halibut
1 lime, halved
Salt and pepper
1 ½ tablespoons fish taco spice blend (recipe below)
High-heat cooking oil
Diced avocado, shredded cabbage, limes, and queso fresco, for serving
12 corn tortillas, for serving
FOR FISH TACO SPICE BLEND
1 tablespoon chili powder
2 teaspoons smoked paprika
2 teaspoons ground cumin
2 teaspoons coriander
2 teaspoons garlic powder
2 teaspoons onion powder
FOR PICO DE GALLO
2 limes, juiced
½ red onion, finely chopped
1 jalapeno, finely chopped
1 Fresno red chili, finely chopped
1 large clove garlic, grated or minced
Salt
4 plum tomatoes, chopped and drained
A handful of cilantro leaves, chopped

Instructions

1. Make the fish taco spice blend: Combine ingredients in a small mixing bowl. Spice blend can be stored in a covered container in your pantry for up to 3 months.

2. Make the pico de gallo: Juice limes into a bowl and add onion, chili, garlic, and salt. Let the juices combine for at least 10 minutes, then stir in tomatoes and cilantro.

3. Use a clean kitchen towel or paper towel to gently pat fish dry. Squeeze a little lime juice on the fillets, then season both sides with salt, pepper, and 1 ½ tablespoons fish taco spice blend.

4. Heat a cast-iron skillet over medium-high heat, then add just enough oil to cover bottom of pan. When oil begins to shimmer (sizzling hot), carefully add fillets. Sear, undisturbed, until fish releases easily from pan, about 2 to 3 minutes. Flip to sear remaining side. Fish is medium-done when internal temperature reaches 130F at its thickest part on an instant-read thermometer, or when it flakes easily with a fork, about 2 to 3 more minutes. Transfer to a serving platter.

5. For serving, arrange toppings of choice in small bowls alongside pico de gallo and platter of fish. Heat tortillas in a dry skillet over medium-high heat, or char over an open flame. Tortillas can be kept warm, wrapped in a clean cloth napkin or tea towel and nestled in a bowl or platter. Serve immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Rachael Ray's Recipe for Cast-Iron Fish Tacos With Taco Seasoning

Pacific Halibut Tacos With the Perfect Taco Seasoning Blend

Rachael Ray Taco Seasoning Blend

Rachael Ray’s Cast-Iron Fish Tacos With Taco Seasoning

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