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Fish Tacos

Our absolute favorite, fully loaded Fish Tacos! These tacos start with charred tortillas and are loaded up with robustly seasoned, flaky fish. They're topped with a quick pico and creamy seasoned cilantro-lime sauce.
Course Dinner, lunch, Main Course
Cuisine American, Mexican
Keyword fish tacos
Prep Time 45 minutes
Cook Time 10 minutes
Marinating Time 15 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 780kcal



  • 1 large lime (3 tablespoons juice + 1/2 teaspoon zest)
  • 1 teaspoon minced garlic
  • 1/2 of 1 large bunch of cilantro
  • 1 tablespoon minced jalapeño pepper (See Note 1)
  • 1/2 cup EACH: mayonnaise and sour cream (fat-free or lite works great)
  • 1/4 teaspoon EACH: fine sea salt and pepper
  • 1 teaspoon EACH: paprika, ground chili powder
  • 1/2 teaspoon EACH: ground cumin, garlic powder


  • 12 ounces Mahi-mahi (or cod or tilapia)
  • 4 tablespoons olive oil separated
  • 2 tablespoons lime juice
  • 1 tablespoon soy sauce
  • 2 teaspoons light brown sugar not packed
  • 1 and 1/2 teaspoon EACH: paprika, ground chili powder
  • 1 teaspoon EACH: ground cumin, garlic powder, onion powder, salt

Taco Toppings

  • 3 cups shredded green cabbage
  • 1 large avocado thinly sliced
  • 1/2 cup basmati rice (+ 1 large lime) optional
  • 1 cup diced cherry tomatoes + 2 tablespoons minced cilantro and any leftover jalapeño from the sauce if desired
  • 10-12 small extra thin corn tortillas (Mission makes these)
  • Queso cotija cheese
  • Optional: olive oil cooking spray, additional lime wedges, additional cilantro


  • SAUCE: Add the lime juice and zest to a small blender or mini food processor along with the minced garlic, cilantro, jalapeño, mayo, sour cream, salt pepper, paprika, chili powder, cumin, and garlic powder (see note 1). Pulse or blend until smooth. Give it a quick taste test and adjust as desired (extra jalapeño, extra salt/pepper, etc.)
  • SLAW: Add the thinly sliced cabbage to a bowl. Toss with half of the sauce and refrigerate to soften. Place the remaining sauce in the fridge to chill while preparing the rest of this dish.
  • (OPTIONAL) RICE: Bring a large pot of water to a boil. Once boiling, salt the water (I add 1/2 teaspoon fine sea salt). Add the basmati rice and boil for 6 minutes (only basmati rice works well for this cooking method). Drain and transfer to a bowl. Add in the juice and zest of a lime and set aside.
  • MARINATE FISH: While the rice cooks, add all of the marinade ingredients (3 tablespoons olive oil, lime juice, soy sauce, brown sugar, and seasonings) to a large bowl and whisk to combine. Add fish (completely thawed if frozen) to a shallow dish in a single layer. Spoon marinade evenly over all the fish. Marinate at room temperature for no more than 15-20 minutes.
  • COOK FISH: Heat the remaining 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Once hot, gently add fish, spooning any leftover marinade over the fish, and cook for about 3 – 4 minutes per side (6-8 minutes total) or until cooked to desired doneness (cook time will vary based on thickness of fish). The fish is done when it flakes easily. Remove fish to a cutting board and let cool slightly before slicing for the tacos.
  • CHEATER PICO: Dice the cherry tomatoes and add to a bowl. Add the minced cilantro and any leftover jalapeño from the sauce (if desired). Add a pinch of salt and pepper and a squeeze of lime. Toss and set aside.
  • ASSEMBLY: Char the corn tortillas (See Note 2). Add the slaw and then a spoonful of rice. Add the fish next and pico on top. Top with thinly sliced avocado, extra cilantro if desired and a sprinkle of queso cotija if desired. If not adding the cheese, you may want an extra sprinkle of salt. Drizzle more sauce on top of the tacos and enjoy immediately.



Note 1: Add more of the jalapeño for a spicier sauce, and it add slowly if you're concerned about the heat. Overall, I'd rate the sauce as mild with a tiny kick. If you're worried about heat, reduce or omit the jalapeño and be sure to use McCormick® seasonings (we find them very mild). Alternatively, amp up the heat by adding in more jalapeño. You could also add in 1/8 teaspoon cayenne pepper to increase the heat.
Note 2: Spray both sides of the tortillas with olive oil cooking spray and char the tortillas directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred and soft. Immediately fold the tortilla in half (so it will fold into a taco nicely later) and set aside.


Calories: 780kcal | Carbohydrates: 78g | Protein: 27g | Fat: 40g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 1159mg | Potassium: 1043mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1915IU | Vitamin C: 42mg | Calcium: 155mg | Iron: 6mg