My husband and I love fish tacos so I picked up some fresh halibut and decided tacos and margaritas were the perfect way to end our day. The fish was full of flavor from the marinade, the cabbage was crunchy with a hint of lime, and the guacamole was perfectly creamy. These fish tacos turned out amazing… so did the margaritas!
How to Make Fish Tacos:
Sour Cream Sauce:
- 1/2 cup sour cream
- 1-2 tsp of your favorite hot sauce (we use Frank’s)
Stir until combined thoroughly; place into the refrigerator to allow flavors time to mingle.
- 2-3 fillets of halibut or cod
- Zest of one lime
- 1 tbsp fresh cilantro, chopped
- 1 tsp olive oil
Combine ingredients in a zip lock bag and marinate for at least 1 hour. Note: Don’t add lime juice to the marinade because the acid from the juice will cook the fish.
Remaining Fish Ingredients:
- Salt and pepper, to taste
- Dash of paprika and oregano, to taste
- 1 tsp olive oil
Remove fish from zip lock and place on a plate. Season to taste with salt, pepper, oregano, and a bit of paprika on both sides.
Heat olive oil in a skillet, once hot add fish, and cook for 2-3 minutes per side or until tender and flaky.
- Corn or Flour tortillas
- Cotija cheese, grated
- Cilantro & Lime Cole Slaw Salad
- Sour cream sauce
- Guacamole (click for recipe)
Cook tortillas (dry) in a hot pan for 45-60 seconds on each side. You want them soft & pliable.
Top the tortillas with fish, cilantro & lime coleslaw salad, cheese, guacamole & sour cream sauce. Enjoy.
this is healthy dish and i bet the taste must be really good!! kudos what a great idea to make fish tacos 🙂
Those fish tacos look and sound really tasty!
I could swear I already commented on these, lol. They look fabulous!
We loved these…thanks for sharing!!
Just made these tonight and they were sooooooo bomb!!! My kids tore them up too:)
Hi. Love this! Just confused on the fish marinade. You say not to add the lime juice, but all it calls for is the zest in that part. Are you using the zest and the juice of the one lime, and then adding it after…? Please help. 🙂
I use the zest with the marinade then squeeze the juice over the fish right before eating. Cheers.