Zesty Lime Fish Tacos with Creamy Sauce
Flaky, seasoned fish tucked into warm corn tortillas with crunchy cabbage, creamy avocado, and a tangy sauce—these tacos will win over even the pickiest eaters.
- Prep20 min
- Cook10 min
- Total30 min
- DifficultyEasy
- Servings4
These fish tacos are a vibrant, fresh main course that brings together perfectly seasoned, tender fish with a colorful array of toppings. The marinade, bright with lime and warm spices, infuses the fish with flavor in just 20 minutes, while the creamy sauce adds a cool, tangy finish.
Whether you grill, bake, or pan-sear the fish, the result is flaky and delicious. Serve them on warm corn tortillas with shredded purple cabbage, avocado slices, and a sprinkle of cilantro and Cotija cheese for a truly satisfying meal.
Ingredients
Servings
For the Marinade
For the Tacos
For the Sauce
Converted amounts are rounded.
Method
- In a mixing bowl, whisk together the vegetable oil, lime juice, garlic, chili powder, cumin, paprika, cayenne, and season with salt and pepper to taste (about 3/4 tsp salt and 1/4 tsp pepper).
- Place the fish in a dish or a large resealable bag and pour the marinade over it. If using a bag, seal it and gently move the fish around to coat evenly. Let it marinate for 20 minutes (no longer than 30 minutes).
- Grilling Method: Preheat a grill to medium-high heat. Brush the grill grates with oil and place the fish on the grill.
- Grilling Method: Grill until cooked through, about 3 minutes per side (cook time will vary based on the thickness of the fish).
- Oven Method: Preheat the oven to 400°F. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
- Oven Method: Place the fish on the prepared baking sheet. Bake until cooked through, about 10-15 minutes, or until the fish flakes easily with a fork.
- Stovetop Method: Heat a 12-inch non-stick skillet over medium-high heat and drizzle lightly with vegetable oil. Remove the fish from the marinade and cook in the skillet for about 3-4 minutes per side, until cooked through.
- To make the sauce: While the fish is cooking, whisk together the sour cream, mayonnaise, lime juice, and garlic powder in a small bowl. Season with salt to taste.
- To assemble the tacos: Break the fish into pieces and layer over the warm tortillas. Top with cabbage, avocado, cilantro, cheese if using, and the fish taco sauce.
💡 Tips
- If you don't have Cotija cheese, feta or queso fresco make good substitutes.
- To warm tortillas, wrap them in foil and heat in a 350°F oven for 5-7 minutes, or warm them directly on a dry skillet.
- For extra heat, add more cayenne or a dash of hot sauce to the sauce.
Inspired by a recipe from Cooking Classy