White Fish Tacos

It seems fish tacos are quite a popular dish.  I see them all over the blogosphere and on lots of restaurant menus, but for a long time they just sounded kind of gross to me.  I think part of it was my childhood fear of seafood rearing its head – growing up in Indiana and being served lots of things that should definitely not be called seafood, I think the fear was justified.  Now that I know where to get fresh, good quality seafood, I keep experimenting with things and do my best to keep an open mind.  Well let me just say this dinner wowed us both.  Actually, it wowed us all – Andrew included.  He ate more than one plate of deconstructed taco!

And, this is another one of those dinners that is a triple threat – it is quick, easy, and healthy!  I came home from a long, rough work day and despite my exhaustion and less than stellar mood, these came together in no time.  In fact, they completely turned my mood around (well, the margarita probably played a part in that as well.)  You marinate the fish briefly and while it is doing its thing, you can prep all the toppings and the sauce.  I used halibut for these because it is my favorite type of white fish but you could also use tilapia or cod (or some other variety of white fish I am less familiar with).  Try these soon for a healthy, colorful delicious meal.

White Fish Tacos
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For the fish:
2 tbsp. freshly squeezed lime juice
3 tbsp. extra virgin olive oil, divided
3 tbsp. minced cilantro
¼ tsp. cumin
2 cloves garlic, minced or pressed
1 lb. white fish (halibut, cod, tilapia, etc.)


For the cilantro cream sauce:
Juice of 1 lime
2 tbsp. cilantro, minced
6 oz. nonfat greek yogurt (sour cream is fine too)
1 clove garlic, minced
Pepper, to taste

For serving:
Cherry tomatoes, quartered
Green onions, chopped
Red cabbage, shredded
(Or whatever sounds good to you!)
6-inch flour tortillas

Combine the lime juice, 2 tablespoons of the olive oil, cilantro, cumin, and garlic in a pie plate or shallow dish.  Whisk together until well blended.  Place the fish in the mixture, turning to coat.  Let marinate 15-30 minutes.

Meanwhile, prepare the cilantro cream sauce.  Combine the lime juice, cilantro, greek yogurt, garlic and pepper in a small bowl.  Mix until well blended.  Refrigerate until ready to use.

Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.  Place the fish in the pan and cook without disturbing, 3 minutes.  Flip the fish and cook on the second side 2-3 minutes more.  Remove to a plate, season with salt as desired, and let rest for a few minutes.  Shred the fish into bite-sized pieces with two forks.

Assemble tacos on flour tortillas with shredded fish, cilantro cream sauce and toppings as desired.

Source: adapted from The Way the Cookie Crumbles

38 Responses

  1. This is just what I needed for this week! I’m on a diet and have been craving fish tacos. But all the recipes I found were deep-fried and not weight-loss friendly. Thank you for this recipe!

  2. I felt that way too prior to my first experience with fish tacos. Now, I love them, well, I love all tacos, really. These look great and are such a light meal to have during this last scorching month of summer! BTW, where do you buy your fish? I live in Missouri and I always have hard time figuring out where to buy my seafood as well. TIA!

  3. oh my heavens
    these look and sound amazing
    I will DEFINITELY be making these REALLY soon!

    Thanks for being so faithful and giving me wonderful recipes to scope out!


  4. I too, have been grossed out by fish tacos, though I’m not sure why! I actually have this exact recipe planned for dinner tonight. Glad to see a positive review! 🙂

  5. This looks pretty yummy. I also wanted to mention, you are pretty amazing…you have had a food post every day this year – WOW!!! Thanks for sharing all of this good food, it is great inspiration.

  6. Nothing like a margarita and some fish tacos to bring the sunshine back to your day. These look scrumptious! And do-able, even in my land-locked home state.

  7. I made fish tacos recently and I thought they could have gone better. I think it was because I used cod and the fish was a little…fishy. I might try it with tuna or tilapia and see if that goes better!

  8. Mmm, I love fish tacos…I second the thanks for providing a recipe where the fish is not deep fried!

  9. I ❤ fish tacos, especially made with shrimp. These look delicious!

  10. I love fish tacos and these sound extra delicious. The sauce sounds great and is much less fattening than the usual topic most restaurants pair with it (i.e. some type of creamy ranch with full fat dressing). Thanks for sharing this. 🙂

  11. Mmmm… Sounds delicious ♥

  12. I can see why your mood improved. This is lovely. It gives me an idea for a variation on your theme. Let’s see when I get around to it!

  13. I had some fish tacos recently in South Lake Tahoe and have been craving them ever since. Thank you for the recipe!

  14. Fish tacos are the local specialty here in San Diego (I think they actually originated in Baja). Just went for some this weekend!

  15. You’re right, fish tacos are everywhere! This recipe looks divine, and the sauce is right up my alley, can’t wait to try them myself! : )

  16. Yum, yum, yum! I have been looking around for a good fish taco recipe – most I found used breaded fish and I wanted a healthier version! Thanks for sharing this! I love your blog and have it listed on my blog roll of favs! 🙂

  17. This looks very delicious. I have just fallen in love with Mexican food recently. I would love to try this. Thanks very much for sharing.

  18. So many great recipes and only one lifetime, but despite that the Fish Tacos and the Raspberry Cheesecakes are on my recipe bucket list! Thanks for sharing!

  19. We do our fish tacos almost identical to these.. a favorite around our house 🙂 the sauce totally makes the dish!

  20. Just yesterday (seriously!) I searched your site for fish tacos and didn’t find a recipe. And you posted it today. WEIRD! 🙂 I love fish tacos and was looking for a twist on my traditional…well this is it with the marinating and the cilantro cream sauce. I’ll make it tomorrow! Thanks!

  21. Yay! I remember you said you were making fish tacos recently, but I didn’t realize it was my recipe! I make these more often than probably any other recipe.

  22. These look delish! I love that the cream sauce is made with nonfat yogurt. I’ll definitely be making these ASAP 🙂

  23. I made these last night with amberjack and it was delish! I was planning on making fish tacos last night and while going through my daily blogs I came across your recipe and knew it was fate! The amberjack was so thick that it was a bit harder to pan fry but it worked out well and tasted like heaven! My husband added some pickled cabbage and onions to his and loved it! Thanks for the recipe!

  24. I’m so glad to have found this recipe! I love fish tacos, but I rarely make them because most recipes call for deep fried fish, which of course is delicious, but not too healthy. Looking forward to trying these!

  25. I make these all the time too – Bridget’s recipe is hard to beat! They look great!

  26. I tried these last night. OMG – they are so yummy! Thank you for the recipe. I will be making these more often! Husband who doesn’t like fish tacos ate 3!!!!

    I added fresh corn as a topping, and used a japaleno flavored greek yogurt.

  27. Made these tonight and we loved them. We’re on a strict diet so were delighted to find a lighter way to make fish tacos. My husband was sure he wouldn’t like them only to go back for seconds. I plan to make next weekend for the grandkids. Thanks Annie. Your recipes are the best.

  28. I just got back from Alaska where I ate blackened halibut tacos, but there was no yummy cilantro cream sauce like yours. Have got to try these.

  29. I always was afraid of fish tacos- but for a different reason than you. Growing up in Indiana, I did have alot of seafood cause my dad loves it, but I never liked fish much. In fact, I saw this recipe on menus at restaurants and thought it sounded gross. Then I tried it & was hooked! This looks like a good variation. Thanks 🙂

  30. Thee look wonderful! As always, great images!

  31. These were fantastic! I made them for lunch yesterday. They were quick, easy, and oh-so delicious! I made 4 tilapia fillets and they’re almost gone, I’ve been snacking on bits often when I walk past the fridge, the fish is so, so good, even on it’s own. My kids (1.5 and 4) loved them too. Thanks so much for posting it!

  32. We LOVE fish tacos at our house. We make a “magic green sauce” to go with ours. Greek yogurt, avocado and lemon or lime juice blended until creamy! Not sure how “magic” got in there, but the kids love it. Thanks for your post. I follow your site regularly and refer to it often when in a cooking slump and need new ideas!

  33. LOVED these! I made a simple guac to go on top of the tacos and my friend who doesn’t even really like fish went for seconds! I will be making these again for sure!

  34. I haven’t tried these fish tacos yet, but they are on my menu for next WEEK!! They look so delicious!! I just found your sight and can’t wait to try all your other recipes. Thank you for sharing them with us.

  35. We loved this recipe. However, the sauce had a bit too much lime (the limes were huge and I probably used too much). I there something that would cut the lime flavor if this happens again?

  36. Made these last week for dinner and they were SO easy and delicious! I will keep this recipe in my mind next time I want fish tacos.

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