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Fish Tacos with Lime and Chili Seasoning Recipe

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4.1 from 14 reviews

These flavorful Fish Tacos feature marinated cod fillets pan-fried to flaky perfection and served in warm corn tortillas with a creamy, zesty sauce, crunchy cabbage, and fresh toppings. This quick and easy recipe offers a vibrant twist on classic tacos that’s perfect for a weeknight dinner or casual gathering.

Ingredients

For the Fish:

  • 3 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1.5 pounds cod fillets (can substitute tilapia, halibut, mahi-mahi, bass, or snapper)
  • 1 tablespoon butter for frying

For the Sauce:

  • 1/2 cup mayo
  • 1/3 cup sour cream
  • 2 tablespoons lime juice
  • 1 tablespoon sriracha sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt

For Serving:

  • 12 corn tortillas
  • 2 cups finely shredded cabbage (green or red)
  • 1/2 medium red onion, chopped
  • 1 handful fresh cilantro, chopped
  • Lime wedges
  • 1/2 cup grated Cotija cheese (optional)
  • 1 jalapeno pepper, finely chopped (optional)

Instructions

  1. Prepare the marinade: In a medium bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, and salt. Mix well to create the marinade.
  2. Marinate the fish: Place the cod fillets in a ZipLoc bag and pour the marinade over them. Massage the bag to evenly coat the fish. Refrigerate for 20 to 40 minutes to allow flavors to develop.
  3. Make the sauce: In another medium bowl, stir together mayo, sour cream, lime juice, sriracha, garlic powder, smoked paprika, and salt until smooth. Adjust seasoning as needed. Chill until ready to use.
  4. Prep toppings and warm tortillas: Finely shred cabbage, chop red onion, cilantro, and optionally jalapeno. To warm tortillas, heat a dry cast iron skillet over medium-high heat. Place each tortilla in the skillet for about 30 seconds per side, flipping once, until warm and pliable. Stack and keep wrapped in a kitchen towel or foil.
  5. Cook the fish: Melt butter in a skillet over medium-high heat. Once hot, cook the marinated fish for 3-5 minutes per side until the fish flakes easily with a fork. Avoid overcooking. Break fish into chunks with a fork and keep warm in the skillet.
  6. Assemble and serve: Place cooked fish on warmed tortillas. Top with shredded cabbage, chopped onion, cilantro, a drizzle of the sauce, Cotija cheese if using, and jalapeno if desired. Serve immediately with lime wedges on the side.

Notes

  • Use cod or other flaky white fish such as tilapia, halibut, mahi-mahi, bass, or snapper.
  • This recipe makes about 12 tacos with medium-size corn tortillas; adjust quantity if using smaller tortillas.
  • Feeds approximately 4 adults, especially when served with sides like chips and guacamole.
  • Leftover sauce can be refrigerated covered for later use.
  • The marinade and sauce are mild; omit jalapenos or use mild chili powder for less spice.
  • Quantities for toppings are guidelines—feel free to adjust to taste.

Find it online: https://flavorspath.com/fish-tacos-with-lime-and-chili-seasoning-recipe/