Transform your mealtime with this fish taco recipe featuring tender, marinated cod, creamy sauce, and vibrant toppings. This dish brings together simple ingredients and bold flavors, making it a favorite for family dinners or casual gatherings. With quick preparation and customizable toppings, these tacos are perfect for any occasion. This recipe combines perfectly cooked fish, warm tortillas, and fresh herbs to deliver a crowd-pleasing meal that’s as easy to make as it is delicious.

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 (substitutes in Notes)
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 (see Notes)
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, to taste)
1 jalapeño pepper, finely chopped (optional)

Instructions

Marinate the Fish

In a medium bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, and salt. Stir until blended.
Place the cod fillets in a resealable bag or shallow dish, pour the marinade over, and ensure the fish is well coated.
Marinate in the refrigerator for at least 20 minutes, up to 40 minutes while you prepare the other components.

Prepare the Sauce

In a medium bowl, mix mayo, sour cream, lime juice, sriracha, garlic powder, smoked paprika, and salt until smooth. Adjust lime juice or salt to taste. Refrigerate until ready to use.

Prep Toppings and Warm Tortillas

Chop and prepare toppings, including cabbage, onion, cilantro, and any additional desired ingredients.
To warm tortillas, use a dry skillet over medium-high heat. Toast each tortilla for about 30 seconds per side until pliable. Stack warmed tortillas and wrap in a clean kitchen towel to keep them warm.

Cook the Fish

Heat a skillet over medium-high heat and melt the butter. Add marinated fish fillets and cook for 3-5 minutes per side, or until the fish flakes easily with a fork. Avoid overcooking.
Break the cooked fish into bite-sized pieces with a fork. Serve directly from the skillet to keep warm.

Assemble the Tacos

Fill each tortilla with a portion of fish, add your preferred toppings, and drizzle with the sauce. Serve with lime wedges on the side.

Why You’ll Love This Recipe

Quick and Versatile: Perfect for weeknights with simple, fresh ingredients.
Customizable Toppings: Tailor the tacos to your taste with a variety of toppings.
Flavorful Marinade: The chili-lime marinade enhances the fish without overpowering its natural taste.

Tips

Marinating Time: While 20 minutes is sufficient, marinating for 30-40 minutes deepens the flavor.
Prevent Sticking: Ensure the skillet is hot before adding the fish to avoid sticking.
Tortilla Warmth: Use a tortilla warmer or wrap them in foil to keep them hot for serving.

Variations and Substitutions

Fish Options: Substitute cod with halibut, tilapia, or mahi-mahi for similar results.
Tortilla Alternatives: Use flour tortillas or lettuce wraps for a low-carb option.
Spice Levels: Adjust the sriracha or chili powder for milder or spicier tacos.

FAQs

1. Can I prepare the fish ahead of time?
Yes, cook the fish and reheat gently in a skillet before assembling the tacos.

2. What’s a good alternative to Cotija cheese?
Feta or Parmesan are great substitutes if Cotija isn’t available.

3. How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 2 days.

Serving Suggestions

Pair with Mexican rice or a light cucumber salad for a complete meal.
Offer additional sides like guacamole, pico de gallo, or black beans.
Serve with a refreshing drink like a margarita or agua fresca.