Halibut Fish Tacos with Dairy Free Sour Cream

Halibut fish tacos are perfect for an easy weeknight meal. This recipe takes only ten minutes to make and is both dairy and gluten free, along with paleo, Whole30 and low carb. The homemade dairy free sour cream in this recipe is incredibly simple to make and works perfectly with the halibut fillets. Fish tacos are perfect to make for family meals, large and small, or to meal prep for the week ahead.

  • Author: bailey
  • Prep Time: 3 mins
  • Cook Time: 10 mins
  • Total Time: 13 minutes
  • Yield: 3 1x
  • Category: seafood
  • Method: stovetop
  • Cuisine: american
  • Diet: Gluten Free


For the halibut:

  • 23 halibut fillets
  • 1 tablespoon olive oil
  • 1.5 tablespoons taco seasoning (here is a link to our quick and easy homemade taco seasoning)
  • Juice of 1/2 lime (about a tablespoon)

For the dairy free sour cream:

  • 1/2 cup canned coconut cream (the hardened coagulated cream, discard the liquid) if the cream and liquid isn’t separated, you can refrigerate the can for a few hours
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1 to 2 tablespoons water (more or less to thin to your desired consistency)

Optional filling/toppings for the tacos:

  • Cilantro
  • Shredded green cabbage
  • Red onion
  • Avocado
  • Pico de Gallo
  • Cotija cheese or pepperjack cheese
  • Green onion


  1. Pat the halibut fillets dry with a paper towel and brush on the olive oil. Season the fillets with the spice mixture so they’re coated well
  2. Heat a skillet over medium-high heat. Once hot, add in the oiled and seasoned fish and cook for 4 minutes undisturbed to form a crust. Flip and cook for an additional 3-4 minutes, depending on the thickness of your fillets. Remove from heat once the fish is fully cooked and flakes easily with a fork
  3. While the fish is cooking, make the dairy free sour cream by gently combining the hard part of the canned coconut with the lemon juice and salt.
  4. Use a fork to whisk until there are no clumps in the coconut. Slowly add in the water 1 tablespoon at a time until it’s the consistency you’d like. Add more water for a thinner sour cream consistency. Refrigerate until ready to use
  5. Once the fish is done, transfer to a plate and break into pieces. Build the tacos by adding the halibut to corn tortillas and topping with the optional toppings

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