Quick and Easy Fish Tacos

Fish tacos are healthy and yummy, yet I had never made them before I saw one of those “Tasty” videos and decided to give it a try.  I amped up the ingredients (the “Tasty” recipe looked simple but bland), kept the “easy,” and voila!  Healthy Easy Yummy Fish Tacos.

I used fresh Wahoo (also known as Ono) in these tacos, but any medium-firm fish will do.  (I love toppings so sorry you can’t see the fish in the tacos above – it’s definitely there!)

If fresh fish is hard for you to find, you can usually find cod or tilapia any time of year in the frozen section of the grocery store, but in my experience those pieces of fish are usually not as large or thick as the one used/pictured here.  So if you use several smaller filets that add up to 3/4 of a pound, you should reduce the baking time, perhaps by as much as 10 minutes, depending on the length and thickness of your filets.  (Tilapia filets in particular tend to be quite thin.)  Just watch the fish closely to make sure it doesn’t overcook/dry out.

The lime juice used here came from Key limes, sometimes called bartender’s or Mexican limes.  As you can see from this picture, Key limes are much smaller, yellower, and rounder than the limes you usually see in the produce section (those are Persian limes).



Key lime flavor in my opinion is somewhere between a Persian lime and a lemon and is superior to both! Usually I can find them in the produce section in grouped together in webbed bags, rather than single limes loose in a bin.  They should be yellow or turning yellow for full ripened flavor.  This time of year you may need to use bottled lime juice if you can’t find fresh limes in the store, but consider trying Key limes as soon as they’re available!

The lime juice makes a great lime crema; and you can add sriracha to the crema if you like your tacos spicy.

This entire recipe for six, from start to finish, can be on the table in 20-25 minutes.   The one step below that you may be tempted to skip is heating the tortillas in a pan, but I recommend you go ahead and take the few minutes it takes to warm them on both sides – other methods (like microwaving or not warming them at all) do not bring out the flavor in the tortillas, the texture is dry and rubbery, and they end up making the tacos taste like they’re wrapped in paper.  (yuck.)


• 3/4 lb Wahoo (Ono), or other medium-firm white fish
• 1/2 tsp ground cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp cracked black pepper
• 1 Tbsp extra virgin olive oil
• 1 Tbsp butter

• 1/2 cup sour cream

• 1/4 cup Greek yogurt
• 1 Tbsp mayonnaise
• 5 Tbsp lime juice, divided
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt to taste
• Sriracha (optional)

• 1 1/2 cup shredded cabbage

• 1/2 cup red onion, diced
• 1 avocado, diced
• 1 dozen small corn or flour tortillas
Pat fish dry with a paper towel.  Mix the cayenne, cumin, garlic powder, 1/2 tsp salt and pepper in a small bowl and then rub fish on both sides with the mixed spices.
Place fish on a foil-lined baking pan. Drizzle the tablespoon of olive oil over fish; slice the butter into several smaller pieces and arrange on top.
Bake at 375˚F for 20-25 min or until golden brown and flakes easily with a fork.
While the fish bakes:
Make the Crema
For Lime Crema:  In a small bowl mix together sour cream, mayo, Greek yogurt, 3 tblsp lime juice, onion powder, garlic powder, and salt to taste. For spicy crema:  Add 1 tsp or more of sriracha sauce, to your taste.  Or you can divide the crema in half and add 1/2 tsp or more sriracha to half the recipe.  Place crema in refrigerator while you finish tacos.
Place thinly sliced cabbage in a zippered storage bag, sprinkle about a tablespoon of lime juice over the cabbage, seal, shake, and refrigerate while you finish tacos.
Dice avocados and red onion.  Warm tortillas, a few at a time, in a large frying pan over medium high heat, heating each side until warmed through. Place tortillas on a plate wrapped in a small towel to keep warm.
When fish is done, use a couple of forks to shred it into small pieces.
Assemble tacos
Fill each tortilla with fish, crema, cabbage, onion, avocados, and sprinkle the top of each taco with remaining lime juice and/or add a slice of lime with each serving.  Serve with black beans.

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