Fish Tacos Recipe

Name: Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 6 tablespoons lime juice, divided; 1 teaspoon chili powder; 3/4 teaspoon pepper, divided; 1 1/2 lbs halibut fillets, cut into 6 (4 ounce); 1/2 English cucumber, sliced; 1/2 red onion, cut into thin strips; 2 tablespoons orange juice; 1 teaspoon sugar; 1/4 cup reduced-fat mayonnaise; 1/4 cup reduced-fat sour cream; 12 corn tortillas; 1 teaspoon serrano chili, seeded and minced; 1 1/2 cups salsa

Servings: persons

3 tablespoons olive oil
6 tablespoons lime juice, divided
1 teaspoon chili powder
3/4 teaspoon pepper, divided
1 1/2 lbs halibut fillets, cut into 6 (4 ounce)
1/2 English cucumber, sliced
1/2 red onion, cut into thin strips
2 tablespoons orange juice
1 teaspoon sugar
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat sour cream
12 corn tortillas
1 teaspoon serrano chili, seeded and minced
1 1/2 cups salsa

1
In a pie pan or dish combine oil, 2 tablespoons lime juice, chile powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss fish in mixture and then chill for 15 minutes.
2
Meanwhile make relish by combining relish ingredients in small bowl (cucumber, onion, oj, 2 tablespoons lime juice, sugar, remaining salt (1/2 t) and remaining pepper (1/4 t). Set aside.
3
For the dressing combine mayonnaise, sour cream and remaining lime juice (2 T) and refrigerate until needed.
4
Prepare grill and spray with Pam and heat to medium high. Grill fish 2-5 minutes per side or until done. Remove from grill and let cool slightly before dividing fish pieces in half while warming tortillas on grill (less than 30 seconds per side) -- wrap in foil to keep warm.
5
Stir serrano chile into relish.
6
To make tacos: spoon 2 T relish into each tortilla, flake fish piece onto the tortilla and then top with salsa and drizzle with the sauce. Fold tortilla (taco) in half and serve.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons olive oil, 6 tablespoons lime juice, divided, 1 teaspoon chili powder, 3/4 teaspoon pepper, divided, and more.

Yes, Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions