Description
Delicious and vibrant fish tacos featuring marinated cod cooked to flaky perfection, topped with a creamy lime-sriracha sauce, crunchy cabbage, fresh cilantro, and optional Cotija cheese and jalapeno for a delightful Mexican-inspired meal.
Ingredients
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 substitute with halibut or tilapia)
Cooking
- 1 tablespoon butter (for frying)
Sauce
- 1/2 cup mayonnaise
- 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
Toppings & 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
- 1/2 cup grated Cotija cheese (optional)
- 1 jalapeno pepper (finely chopped, optional)
Instructions
- Prepare Marinade and Marinate 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 marinade over fish, massage to coat evenly, and seal. Refrigerate and marinate for at least 20 minutes, ideally 30-40 minutes.
- Prepare Sauce: In another medium bowl, stir together mayonnaise, sour cream, lime juice, sriracha sauce, garlic powder, smoked paprika, and salt until smooth. Adjust seasoning if needed. Refrigerate until ready to serve.
- Warm Tortillas and Prep Toppings: Heat a dry cast iron skillet over medium-high heat. Warm each corn tortilla for about 30 seconds per side, flipping once, until pliable and warm. Wrap tortillas in a clean kitchen towel or foil to keep warm. Meanwhile, chop red onion, jalapeno (if using), and cilantro, and finely shred the cabbage.
- Cook the Fish: Melt butter in the hot skillet over medium-high heat. Cook marinated cod fillets for 3-5 minutes per side until they flake easily with a fork, being careful not to overcook. Using a fork, break fish into bite-sized pieces while still in the skillet to keep warm.
- Assemble and Serve Tacos: Place warm tortillas on plates and top with flaked fish, shredded cabbage, chopped red onion, cilantro, jalapeno (if desired), and drizzle with prepared lime-sriracha sauce. Garnish with lime wedges and sprinkle with Cotija cheese if using. Serve immediately for best flavor and texture.
Notes
- For a fish substitution, halibut or tilapia work well with this marinade and cooking method.
- Use fresh corn tortillas for authentic flavor; warming them properly prevents cracking and enhances texture.
- Adjust the spice level of the sauce by altering the amount of sriracha to your taste.
- Marinating fish for at least 20 minutes ensures flavor without compromising texture.
- Cotija cheese adds salty richness but can be omitted for dairy-free options.
