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–+ servings
Fish Tacos

Delicious Fish Tacos with Creamy Sauce: A Family Favorite

This delicious fish tacos recipe offers a vibrant mix of flavors and is perfect for family dinners or Taco Tuesday.
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Prep Time 30 minutes
Cook Time 10 minutes
Marination Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 tacos
Course: Lunch
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1.5 pounds Cod Fillets Can substitute with tilapia, halibut, or mahi-mahi.
  • 1 tablespoon Olive Oil Can substitute with avocado oil.
  • 2 tablespoons Lime Juice Can use lemon juice if lime is unavailable.
  • 1 teaspoon Chili Powder Can substitute with taco seasoning.
  • 1 teaspoon Ground Cumin Omit if not available.
  • 1 teaspoon Garlic Powder Can substitute with fresh minced garlic.
  • 1 teaspoon Salt Use kosher or sea salt for best results.
  • 1 tablespoon Butter For a dairy-free option, use olive or coconut oil.
For the Sauce
  • 1/2 cup Mayonnaise Can substitute with Greek yogurt.
  • 1/3 cup Sour Cream Use plain yogurt as a substitute.
  • 1 tablespoon Sriracha Sauce Omit or reduce for a milder sauce.
  • 1 teaspoon Garlic Powder Enhances flavor.
  • 1 teaspoon Smoked Paprika Can substitute with regular paprika.
  • 1/4 teaspoon Salt Adjust as needed.
For Serving
  • 12 pieces Corn Tortillas Flour tortillas can substitute.
  • 2 cups Cabbage Shredded; can substitute with lettuce.
  • 1/2 piece Red Onion Chopped; can substitute with green onions.
  • 1 handful Fresh Cilantro Chopped; can replace with parsley.
  • Lime Wedges For squeezing over tacos.
  • 1/2 cup Cotija Cheese Optional; can substitute with feta cheese.
  • 1 piece Jalapeno Pepper Optional; omit if mild tacos are preferred.

Equipment

  • Skillet
  • Mixing Bowl
  • Ziploc bag

Method
 

How to Make Fish Tacos
  1. In a medium bowl, combine olive oil, lime juice, chili powder, ground cumin, garlic powder, and salt. Pour this mixture over cod fillets in a ZipLoc bag, then massage to coat evenly. Refrigerate for 20-40 minutes.
  2. In a separate bowl, mix together mayo, sour cream, lime juice, sriracha, garlic powder, smoked paprika, and a pinch of salt until smooth. Refrigerate to keep it fresh and creamy.
  3. Shred the cabbage, chop the red onion, cilantro, and jalapeno. Warm your tortillas in a skillet or microwave.
  4. In a skillet, melt the butter over medium-high heat. Add the marinated fish, cooking for about 3-5 minutes on each side until it flakes easily. Break the fish into hearty chunks for the tacos.
  5. Place generous portions of fish on warmed tortillas, then top with shredded cabbage, onions, cilantro, and cheese. Drizzle your creamy taco sauce on top, and serve with fresh lime wedges.

Nutrition

Serving: 1tacoCalories: 320kcalCarbohydrates: 25gProtein: 18gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 45mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Marinate for at least 20 minutes for enhanced flavor. Warm tortillas before assembling to keep them soft.

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