Description
These Fish Tacos are fresh, zesty, and full of flavor, with tender seasoned fish and a cool, creamy Fish Taco Sauce that brings everything together. They make an easy family dinner that feels bright, satisfying, and fun to build at the table.
Ingredients
Scale
For the fish
- 3 tablespoons Olive oil
- 1 tablespoon Fresh lime juice
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1.5 pounds Cod fillets, or another flaky white fish
- 1 tablespoon Butter, for pan-frying
For the sauce
- 1/2 cup Mayonnaise
- 1/3 cup Sour cream
- 2 tablespoons Fresh lime juice
- 1 tablespoon Sriracha
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1/4 teaspoon Salt
For serving
- 12 Corn tortillas
- 2 cups Finely shredded cabbage
- 1/2 medium Red onion, chopped
- 1 handful Fresh cilantro, chopped
- Lime wedges
- 1/2 cup grated Cotija cheese, optional
- 1 Jalapeño, finely chopped, optional
Instructions
- Make the marinade first.
In a medium bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, and salt until the spices spread evenly through the oil. You want a smooth, well-mixed seasoning blend that will coat the fish nicely. - Coat the fish.
Place the cod fillets in a zip-top bag or a shallow dish. Pour the marinade over the fish, then move the fillets around gently so the seasoning reaches every side. Seal the bag or cover the dish and refrigerate it while you finish the rest of the prep. Let the fish sit for at least 20 minutes, though 30 to 40 minutes gives you even better flavor. - Mix the sauce.
While the fish marinates, combine the mayonnaise, sour cream, lime juice, sriracha, garlic powder, smoked paprika, and salt in a separate bowl. Stir until the sauce turns completely smooth and creamy. Taste it and adjust as needed. Add a little more lime juice if you want extra brightness, or another pinch of salt if the flavor needs more lift. Set the sauce in the refrigerator until you are ready to assemble the Fish Tacos. - Prep the toppings.
Shred the cabbage, chop the onion, chop the cilantro, and slice the lime wedges. If you want jalapeños or Cotija cheese, get those ready now too. Having everything prepped before the fish hits the skillet makes the whole process easier and keeps dinner moving smoothly. - Warm the tortillas.
Heat a dry skillet over medium-high heat. Do not add oil or butter. Once the pan is hot, place one tortilla in the skillet and warm it for about 30 seconds on the first side. Flip it with tongs and warm the other side for another 30 seconds or so. Repeat with the remaining tortillas, stacking them in a clean kitchen towel or wrapping them in foil as you go to keep them soft and warm. - Cook the fish.
When the marinating time is up, melt the butter in a skillet over medium-high heat. You can use the same pan you used for the tortillas if it is convenient. Once the butter melts and the pan is hot, add the fish in a single layer. Cook for about 3 to 5 minutes on the first side, then flip and cook the other side until the fish flakes easily with a fork. Keep a close eye on it so it does not overcook. The fish should stay moist and tender. Once cooked, break it into large pieces with a fork and leave it in the skillet briefly so it stays warm. - Assemble the tacos.
Place pieces of fish into the warm tortillas. Add shredded cabbage, chopped onion, cilantro, and any optional toppings you like. Finish with Cotija, jalapeños, and a squeeze of fresh lime. Drizzle the creamy Fish Taco Sauce over the top and serve right away.
Notes
- Cod works well here, but tilapia, halibut, mahi-mahi, bass, or snapper all make good substitutes.
- This recipe usually makes about 12 medium tacos, depending on how full you build them.
- The sauce keeps for up to 5 days in the refrigerator.
- The fish marinade and sauce both stay mild unless you use a hotter chili powder or add extra heat.
- Toppings are flexible, so feel free to use what you like or what you already have on hand.
Nutrition
- Calories: 246kcal
- Sugar: 1g
- Sodium: 371mg
- Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 40mg