Description
These vibrant Fish Tacos feature tender, marinated cod fillets pan-fried to perfection and served on warm corn tortillas with a zesty, creamy sauce and crunchy cabbage slaw. With a perfect balance of smoky spices, fresh lime, and optional toppings like Cotija cheese and jalapeños, this recipe delivers a delicious Mexican-inspired meal that’s quick to prepare and serves 12.
Ingredients
For the Fish Marinade
- 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 other white fish like tilapia or halibut)
For Cooking
- 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 Assembly
- 12 corn tortillas
- 2 cups finely shredded cabbage (green or red)
- 1/2 medium red onion, chopped
- 1 handful fresh cilantro, chopped
- Lime wedges (for serving)
- 1/2 cup grated Cotija cheese (optional, to taste)
- 1 jalapeno pepper, finely chopped (optional)
Instructions
- Marinate the Fish: In a medium bowl, combine olive oil, lime juice, chili powder, ground cumin, garlic powder, and salt. Place cod fillets in a ZipLoc bag, pour in the marinade, then massage gently to coat the fish evenly. Refrigerate for at least 20 minutes, ideally 30-40 minutes to develop flavor.
- Prepare the Sauce: While the fish marinates, whisk together mayonnaise, sour cream, lime juice, sriracha, garlic powder, smoked paprika, and salt in a medium bowl until smooth. Taste and adjust seasoning as needed. Refrigerate until ready to use.
- Warm the Tortillas and Prep Toppings: Heat a dry cast iron skillet over medium-high heat. Warm each corn tortilla for about 30 seconds per side, using tongs to flip. Keep tortillas warm wrapped in a clean kitchen towel or foil. Meanwhile, prepare the finely shredded cabbage, chopped red onion, cilantro, and optional jalapeños.
- Cook the Fish: Melt butter in the same hot skillet over medium-high heat. Place marinated cod fillets in the pan and cook for 3-5 minutes per side or until the fish flakes easily with a fork. Avoid overcooking to keep fish tender. Break the cooked fish into chunks with a fork directly in the skillet to keep warm.
- Assemble the Tacos: On each warmed tortilla, layer flaked fish, shredded cabbage, red onion, cilantro, and optional Cotija cheese and jalapeños. Drizzle with the prepared creamy sriracha sauce and squeeze fresh lime juice over the top. Serve immediately.
Notes
- You can substitute cod with other firm white fish like tilapia, halibut, or mahi-mahi.
- To keep tortillas warm for longer, wrap them in foil and place in a low oven (around 200°F) until serving.
- If you prefer a spicier sauce, add extra sriracha or chopped jalapeños to the sauce mixture.
- For gluten-free options, ensure tortillas are certified gluten-free corn tortillas.
- Marinating fish longer than 40 minutes may cause the texture to become mushy due to the acidic lime juice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
