Description
These flavorful fish tacos feature tender cod fillets marinated in a zesty blend of lime, chili powder, and spices, then pan-fried to perfection. Topped with a creamy, spicy sauce and fresh crunchy cabbage, red onion, cilantro, and optional Cotija cheese and jalapeno, these tacos are a delicious and easy-to-make meal that captures the vibrant tastes of Mexican cuisine.
Ingredients
Scale
Marinade and 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
- 1 tablespoon butter (for frying)
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
Other Toppings and Components
- 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
- Marinate the Fish: In a medium bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, and salt to create the marinade. Place cod fillets in a ZipLoc bag, pour the marinade over the fish, and massage gently to coat evenly. Refrigerate for at least 20 minutes, ideally 30-40 minutes, to allow flavors to develop.
- Prepare the Sauce: While the fish marinates, mix together mayo, sour cream, lime juice, sriracha sauce, garlic powder, smoked paprika, and salt in a medium bowl until smooth. Adjust seasoning to taste, then refrigerate until ready to use.
- Prep Toppings and Warm Tortillas: Chop the red onion, cilantro, and jalapeno pepper if using. Shred the cabbage finely. Warm the corn tortillas by heating a dry cast iron skillet over medium-high heat. Once hot, warm each tortilla about 30 seconds per side, flipping once. 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 hot, add marinated fish and cook for 3 to 5 minutes on each side, until the fish flakes easily with a fork. Avoid overcooking. Break the cooked fish into chunks with a fork and keep warm in the skillet.
- Assemble and Serve: Place pieces of cooked fish on the warmed tortillas. Top with shredded cabbage, chopped onion, cilantro, jalapeno pepper, Cotija cheese (if using), and a drizzle of the prepared sauce. Serve immediately with lime wedges on the side.
Notes
- For fish substitutes, you can use tilapia, halibut, mahi-mahi, or any firm white fish with a mild flavor.
- If corn tortillas are unavailable, flour tortillas can be used instead, but corn tortillas give an authentic texture and taste.
- Adjust the amount of sriracha in the sauce to control spice level.
- To keep tortillas warm longer, wrap them in a clean kitchen towel inside a tortilla warmer or foil.
- Marinating the fish longer than 40 minutes is possible, but avoid exceeding 1 hour to prevent the fish from becoming mushy.
