Chili-Lime Fish Tacos

Chili-Lime Fish Tacos on white marble with avocado slices, shredded red cabbage, cotija cheese, and cilantro-lime sauce drizzle. — Chili-Lime Fish Tacos – fresh seared fish with avocado, cabbage, cotija, and zesty cilantro-lime sauce.

Chili-Lime Fish Tacos are the perfect way to brighten up taco night with fresh, zesty flavor. Tender white fish is marinated in a bold chili-lime seasoning, seared until golden, and tucked into warm corn tortillas. Paired with crisp cabbage, creamy avocado, and a tangy cilantro-lime sauce, these tacos offer a refreshing mix of textures and flavors in every bite.

Fish tacos have long been a coastal favorite, celebrated for their balance of simplicity and vibrant flavor. By pairing smoky spices with citrusy lime, this recipe captures that same spirit while keeping things light and modern. With colorful toppings and a creamy sauce that ties it all together, these tacos are a perfect fusion of comfort and freshness.

Quick enough for a weeknight but impressive enough for entertaining, Chili-Lime Fish Tacos will easily become a go-to recipe. They’re delicious, bright, and satisfying — everything you want when seafood and tacos meet.

Recipe Yield: 4 servings

INGREDIENTS

1 lb white fish fillets (cod, halibut, or mahi-mahi)
8 small corn tortillas
1 cup shredded red cabbage
½ cup fresh cilantro leaves
½ cup crumbled cotija cheese
1 avocado, sliced
2 tbsp olive oil
1 tbsp fresh lime juice
1 tsp chili powder
1 tsp smoked paprika
½ tsp cumin
½ tsp garlic powder
¼ tsp cayenne pepper
½ tsp sea salt
¼ tsp black pepper
Lime wedges, for serving

For the Creamy Cilantro-Lime Sauce
½ cup sour cream
3 tbsp mayonnaise
1 tbsp fresh lime juice
1 tsp lime zest
2 tbsp finely chopped fresh cilantro
Pinch of sea salt

INSTRUCTIONS

1. Marinate the fish:
In a shallow dish, whisk together olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, cayenne, salt, and black pepper. Add fish fillets, turning to coat. Cover and refrigerate for 20 minutes.

2. Prepare the sauce:
In a small bowl, combine sour cream, mayonnaise, lime juice, zest, cilantro, and salt. Mix until smooth and creamy. Chill until ready to use.

3. Cook the fish:
Heat a large skillet or grill pan over medium-high heat. Add marinated fish and cook 3–4 minutes per side, until it flakes easily with a fork. Remove from heat and let rest for 2 minutes before breaking into large chunks.

4. Warm the tortillas:
Heat tortillas in a dry skillet for about 30 seconds per side, or wrap in foil and warm in a 350°F oven for 5 minutes.

5. Assemble the tacos:
Layer tortillas with shredded cabbage, chunks of fish, avocado slices, cotija cheese, and cilantro leaves. Drizzle with creamy cilantro-lime sauce.

6. Serve and enjoy:
Finish with a squeeze of fresh lime juice and serve immediately.

HELPFUL TIPS TO PERFECT THIS RECIPE

Choose the Right Fish: Firm, mild white fish like cod, halibut, or mahi-mahi hold up best and deliver a clean flavor.
Don’t Skip the Rest: Letting the fish rest after cooking allows juices to redistribute, keeping it moist and flavorful.
Balance the Toppings: Combine crunchy cabbage, creamy avocado, and tangy sauce for a taco that feels balanced in every bite.

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