Fish Tacos

Fish Tacos
My husband and I love fish tacos. 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 creamy and perfect. They turned out amazing… so did the margaritas.

Fish Marinade:

  • 2-3 fillets of halibut, cod or tilapia
  • 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 marinade because the acid from the juice will cook the fish.

  • Salt and pepper to taste
  • Dash of paprika and oregano
  • 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.

Cilantro and Lime Cole Slaw Salad:

  • 2 cups of green cabbage shredded (or buy the bagged cole slaw mix with carrots)
  • 1/2 – 1 lime, juiced
  • 1 tbsp fresh cilantro, chopped
  • Salt and pepper to taste

Make this salad right before you serve the tacos so it stays crunchy. Combine all ingredients until mixed thoroughly.

Sour Cream Sauce:

  • 1/2 cup sour cream
  • 1-2 tsp of your favorite hot sauce (we use Frank’s)

Stir until combined thoroughly.

Other Ingredients:

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 cole slaw salad, cheese, guacamole & sour cream sauce. Enjoy.

Click here for printable version of this recipe

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  1. this is healthy dish and i bet the taste must be really good!! kudos what a great idea to make fish tacos πŸ™‚

  2. 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. πŸ™‚

    1. Jen,

      I use the zest with the marinade then squeeze the juice over the fish right before eating. Cheers.