Ingredients
Scale
For the Fish:
- 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 tilapia or halibut)
- 1 tablespoon butter for frying
For the Sauce:
- 1/2 cup mayo
- 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
For Serving:
- 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 jalapeño pepper, finely chopped (optional)
Instructions
- In a medium bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, and salt. Add cod fillets to a resealable bag, pour in marinade, and massage to coat. Marinate in fridge for 20-40 minutes.
- In a medium bowl, mix mayo, sour cream, lime juice, sriracha, garlic powder, smoked paprika, and salt until smooth. Adjust seasoning and refrigerate.
- Heat a dry cast iron skillet over medium-high heat. Warm tortillas for 30 seconds per side and keep warm in a kitchen towel.
- Melt butter in skillet over medium-high heat. Add marinated fish and cook for 3-5 minutes per side until fish flakes. Break into chunks and remove from heat.
- Assemble tacos with fish, cabbage, onion, cilantro, Cotija cheese, and jalapeño. Drizzle with sauce and serve with lime wedges.
Notes
- Use fresh, high-quality fish for the best flavor.
- Adjust sriracha in the sauce for preferred spice level.
- Warm tortillas just before serving to keep them soft and pliable.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Mexican