Fish Tacos with Creamy Lime Sauce and Fresh Toppings Recipe
Delicious and easy-to-make Fish Tacos featuring marinated flaky white fish cooked in a skillet, served on warm corn tortillas with a creamy lime-sriracha sauce and fresh toppings like cabbage, onion, cilantro, and optional Cotija cheese and jalapenos. Perfect for a flavorful weeknight meal or casual gathering.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 12 tacos (serves 4) 1x
- Category: Mains
- Method: Frying
- Cuisine: Mexican Inspired
Ingredients
Scale
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 (or substitute tilapia, halibut, mahi-mahi, bass, or snapper)
- 1 tablespoon butter for frying
For the sauce:
- 1/2 cup mayonnaise
- 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
- Prepare the marinade: In a medium bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, and salt. Stir well to mix. Place cod fillets into a ZipLoc bag and pour the marinade over them. Massage the bag gently to coat the fish evenly, then refrigerate for at least 20 minutes, ideally 30-40 minutes, to allow flavors to develop.
- Make the sauce: While the fish marinates, add mayonnaise, sour cream, lime juice, sriracha sauce, garlic powder, smoked paprika, and salt to a medium bowl. Mix until smooth and creamy. Adjust seasoning if necessary. Cover and refrigerate until ready to serve.
- Prep toppings and warm tortillas: Chop cabbage, red onion, cilantro, and jalapeno if using. To warm tortillas, heat a dry cast iron skillet or non-stick pan over medium-high heat. Once hot, warm each tortilla individually for about 30 seconds per side, flipping once, until pliable and slightly toasted. Keep warmed tortillas wrapped in a clean kitchen towel or foil to retain heat.
- Cook the fish: Melt butter in the same skillet over medium-high heat. When the pan is hot, add the marinated fish fillets. Cook for 3-5 minutes on each side or until fish easily flakes with a fork. Avoid overcooking to keep the fish tender. Break the cooked fish into chunks with a fork and keep warm in the skillet off heat.
- Assemble and serve: Place chunks of cooked fish onto warmed tortillas. Top with shredded cabbage, chopped onion, cilantro, and jalapeno. Drizzle generously with the prepared sauce. Add lime wedges and Cotija cheese if desired. Serve immediately for best flavor and texture.
Notes
- Use cod or any flaky white fish such as tilapia, halibut, mahi-mahi, bass, or snapper as substitutes.
- This recipe makes approximately 12 medium-sized tacos, enough to serve 4 adults, especially when paired with sides like chips and guacamole.
- The taco sauce and marinade are mild in spice. Omit jalapenos and use mild chili powder if you prefer less heat.
- Quantities for toppings are flexible; feel free to eyeball to personal taste and preference.
- Leftover sauce can be stored covered in the refrigerator for later use.
Keywords: fish tacos, cod tacos, Mexican tacos, skillet fish, lime sauce, easy dinner, seafood tacos, healthy tacos, quick fish recipe
