Description
Easy Fish Tacos with a simple marinade and a delicious creamy cilantro lime sauce, ready in 30 minutes.
Ingredients
For the Fish:
4 cod fillets
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon garlic powder
½ teaspoon dried parsley
½ teaspoon paprika
¼ cup salted butter, sliced
Salt and black pepper to taste
For the Creamy Sauce:
½ cup mayo
½ cup sour cream
¼ cup fresh cilantro, packed
2 tablespoons lime juice
1 tablespoon hot sauce or sriracha
1 teaspoon garlic powder
½ teaspoon paprika
For Assembly and Toppings:
6 small corn or flour tortillas
Shredded red or green cabbage
Cotija cheese
Cilantro
Sliced avocado or guacamole
Pickled red onions
Sliced radishes
Fresh lime juice
Instructions
- Step 1: Preheat your oven to 400ºF. Pat the cod fillets dry with paper towels and place them in a large bowl.
- Step 2: Add the olive oil, 1 tablespoon of lime juice, 1 teaspoon of garlic powder, dried parsley, and ½ teaspoon of paprika to the bowl with the fish. Gently toss to coat all sides and let it marinate at room temperature for 15 minutes.
- Step 3: Line a rimmed baking sheet with parchment paper. Arrange the marinated fillets on the sheet and place 1 to 2 slices of butter on top of each fillet.
- Step 4: Bake for 10 to 13 minutes, or until the fish is flaky and reaches an internal temperature of 145°F. Lightly season the cooked fish with salt and pepper to taste.
- Step 5: While the fish is baking, prepare the sauce by placing the mayonnaise, sour cream, cilantro, 2 tablespoons of lime juice, hot sauce, 1 teaspoon of garlic powder, and ½ teaspoon of paprika in a food processor or blender. Pulse until smooth and creamy.
- Step 6: Warm the tortillas in a dry skillet or directly over a gas flame for a few seconds per side until they are pliable and slightly charred.
- Step 7: To assemble, gently flake the cooked fish into large chunks. Place a generous portion of fish in each warm tortilla, top with your choice of toppings, and finish with a drizzle of the creamy sauce.
Notes
Patting the cod fillets dry helps the marinade adhere properly.
Lining the baking sheet with parchment paper makes for an easy cleanup.
You will need approximately 2 limes for all the juice required in this recipe.
Feel free to use flour tortillas instead of corn, and green cabbage instead of red.
Guacamole can be used in place of sliced avocado.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Bake
- Cuisine: Mexican-Inspired