Easy Fish Tacos Recipe

Serve these tasty halibut fish tacos for next week’s Taco Tuesday! Enjoy them with your favorite toppings and the homemade taco sauce included in the recipe below.

Prep Time50

Cook Time10

Total Time1

Servings: tacos

Author: Izzy

Ingredients

For the Fish

2 pounds halibut
1 teaspoon chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
⅛ teaspoon cayenne pepper
salt and pepper to taste
¼ cup fresh lime juice
¼ cup olive oil

Taco Sauce

½ cup mayonnaise
½ cup sour cream
3 tablespoons fresh lime juice
1 teaspoon sriracha sauce
1 teaspoon garlic powder

Tortillas and Toppings

12 tortillas 6-inch
your favorite toppings such as shredded lettuce, cilantro, avocado and cheese
lime wedges

Instructions

Place the fish in a shallow dish or a resealable freezer bag.
In a bowl, whisk together the chili powder, cumin, garlic powder, paprika, cayenne pepper, salt, pepper, lime juice, and 2 tablespoons of olive oil. Pour this marinade over the fish and toss to coat. Cover (or seal in a freezer bag) and leave in the fridge to marinate for 30-45 minutes.
While the fish marinates, whisk together all of the sauce ingredients until well combined. Refrigerate until ready to use.
Prepare the toppings for assembling the tacos. In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the fish in a single layer and cook for 3-4 minutes per side. Note that you may want to fry the fish in 2 batches to avoid overcrowding the pan.
Cook the fish until it’s fully cooked through. An instant-read thermometer is the best way to check for doneness. Insert the tip of the probe into the thickest part of the fish and when it reaches 140°F, the fish is done.
Season to taste with additional salt and pepper.
Serve the fish on tortillas topped with lettuce, etc. and drizzled with the prepared taco sauce.

Nutrition