Fish Tacos
These fully loaded Fish Tacos are a flavor bomb! Charred tortillas, flaky seasoned fish, fresh pico, and a creamy cilantro-lime sauce—pure taco perfection.
Servings: 4 servings
Equipment
- Small blender or mini food processor
- Large pot for optional rice
- Large skillet nonstick
Ingredients
Sauce
- 1 large lime
- 1 teaspoon minced garlic
- 1/2 of a large bunch cilantro plus additional cilantro for serving if desired
- 1 tablespoon minced jalapeño pepper see note 1
- 1/2 cup mayo fat-free or lite works great
- 1/2 cup sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon ground chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
Fish
- 12 ounces mahi-mahi or cod or tilapia
- 4 tablespoons olive oil divided
- 1 lime plus additional lime wedges for serving if desired
- 1 tablespoon soy sauce
- 2 teaspoons light brown sugar not packed
- 1-1/2 teaspoons paprika
- 1-1/2 teaspoons ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
Taco Toppings
- 3 cups shredded green cabbage for a slaw
- 1 large avocado thinly sliced
- 1/2 cup basmati rice plus 1 large lime, optional
- 1 cup diced cherry tomatoes plus 2 tablespoons minced cilantro and any leftover jalapeño from the sauce if desired
- 10 to 12 small extra thin corn tortillas Mission makes these
- Queso cotija cheese
Instructions
- Sauce: Zest and juice the lime to get 1/2 teaspoon zest and 3 tablespoons juice. Add to a small blender or mini food processor along with the minced garlic, cilantro, jalapeño, mayo, sour cream, salt, pepper, paprika, chili powder, cumin, and garlic powder (see note 1). Pulse or blend until smooth. Give it a taste test and adjust as desired (extra jalapeño, extra salt/pepper, etc.)
- Slaw: Add the thinly sliced cabbage to a bowl. Toss with half the sauce and refrigerate to soften. Place the remaining sauce in the fridge to chill while preparing the rest of this dish.
- Optional Rice: Bring a large pot of water to a boil. Once boiling, salt the water (I add 1/2 teaspoon fine sea salt). Add the basmati rice and boil for 6 minutes (only basmati rice works well for this cooking method). Drain and transfer to a bowl. Add in the juice and zest of a lime and set aside.
- While the rice cooks, add all the marinade ingredients (3 tablespoons olive oil, 2 tablespoons lime juice, soy sauce, brown sugar, and seasonings) to a large bowl and whisk to combine. Add fish (completely thawed if frozen) to a shallow dish in a single layer. Spoon marinade evenly over all the fish. Marinate at room temperature for no more than 15–20 minutes.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Once hot, gently add fish, spooning any leftover marinade over the fish, and cook for about 3–4 minutes per side (6–8 minutes total) or until cooked to desired doneness (cook time will vary based on thickness of fish). The fish is done when it flakes easily. Remove fish to a cutting board and let cool slightly before slicing for the tacos.
- Pico: Dice the cherry tomatoes and add to a bowl. Add the minced cilantro and any leftover jalapeño from the sauce (if desired). Add a pinch of salt and pepper and a squeeze of lime. Toss and set aside.
- Char the corn tortillas (see note 2). Add the slaw and a spoonful of rice. Add the fish next and pico on top. Top with thinly sliced avocado, extra cilantro if desired, and a sprinkle of queso cotija if desired. If not adding the cheese, you may want an extra sprinkle of salt. Drizzle more sauce on top of the tacos and enjoy immediately.
Video
Notes
Note 1: Add more jalapeño for a spicier sauce. If you’re concerned about heat, add it slowly (or omit entirely) and use McCormick® seasonings (I find them very mild). I’d rate the sauce as mild with a tiny kick. You could also add 1/8 teaspoon cayenne pepper to increase the heat.
Note 2: Spray both sides of the tortillas with cooking spray and char the tortillas directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred and soft. Immediately fold the tortilla in half (so it will fold into a taco nicely later) and set aside.
Storage:
- Sauce and Slaw: Refrigerate in airtight containers for up to 3 days. You can make the sauce ahead of time.
- Cooked Fish: Store separately in the fridge; eat within 2 days.
- Pico de Gallo: Best fresh but can be refrigerated for a day.
- Assembled Tacos: Fish Tacos are best enjoyed immediately; not recommended for storage.
Nutrition
Calories: 780kcal | Carbohydrates: 78g | Protein: 27g | Fat: 40g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 1159mg | Potassium: 1043mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1915IU | Vitamin C: 42mg | Calcium: 155mg | Iron: 6mg