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Halibut Tostadas with Yogurt-Lime Sauce

The weather is getting warmer, and we don’t know about you, but we’re ready for some outdoor dining.  This fresh fish dish has the acidity of lime juice that makes it a perfect pair for another al fresco fave, our Larson Family Winery 2019 Sauvignon Blanc. Enjoy this recipe from our Wine Club archives.

Active Time: 30 Minutes

Total Time: 1 Hour

Makes 6 Servings


  • 1 1/2 pounds halibut pieces
  • 5 tablespoons lime juice
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • Vegetable oil
  • 6 corn tortillas (6 in.)
  • 1 cup nonfat plain yogurt
  • 1 teaspoon sugar
  • 1/8 teaspoon chili powder
  • 1 firm-ripe avocado (8 oz.)
  • 3 cups finely shredded cabbage
  • 1/4 cup lightly packed rinsed fresh cilantro leaves
  • Fresh salsa


Rinse halibut and place on a plate. Pour 4 tablespoons lime juice over fish; sprinkle with 1 teaspoon salt and the pepper. Cover and chill for 20 minutes.

Meanwhile, pour 1/2 inch oil into a 10- to 12-inch nonstick frying pan with sides at least 2 inches tall over medium-high heat. When surface looks rippled, gently lower a tortilla into oil and cook, turning once, until crisp, 1 to 2 minutes total. Transfer to paper towels to drain briefly. Repeat to fry remaining tortillas. Discard oil and wipe pan clean.

In a small bowl, stir together yogurt, sugar, chili powder, and the remaining 1 tablespoon lime juice and 1/2 teaspoon salt.

Set pan over medium-high heat. When hot, add fish to pan along with lime juice, cover, and cook until opaque in the center (cut to test), 10 to 12 minutes. Break fish into flakes with a fork.

Pit, peel, and slice avocado. Place a fried tortilla on each plate and layer equally with shredded cabbage, flaked halibut with its juices, yogurt sauce, avocado