Halibut Fish Tacos

Fish Marinade:

• 1 pound lean white fish fillets (tilapia , halibut, mahi mahi, snapper, cod)
• Salt and freshly ground black pepper
• 2 Tablespoons oil (vegetable or canola oil)
• 1 small lime , juiced
• 1 clove garlic , minced
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne , optional
• 8 white corn tortillas

Creama sauce:

• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 1 small lime , juiced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• ¼ teaspoon Real Salt®
• 1 teaspoon shirachi , or to taste

Toppings:

• Pico de gallo
• Cotija cheese
• Shredded cabbage
• Fresh cilantro
• Avocado
• Lime wedges
• Hot sauce (try siracha or valentina)

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Oh, fish tacos. Is there a more perfect food? Some folks go for fried or breaded fish, but for me, it’s all about that smoky, grilled goodness. Grilling keeps the fish light, fresh, and packed with flavor—not to mention way healthier than a deep-fried situation.

Tips for Perfect Fish Tacos:

Nailing the perfect fish taco comes down to three MVPs: tender white fish, crisp shredded cabbage, and a killer crema (aka the magical white sauce). Sure, you can tweak the rest of the recipe to fit your vibe, but those three are non-negotiable if you want taco gold.

WHAT TYPE OF FISH TO USE FOR FISH TACOS:

For fish tacos, lean and flaky white fish is where it’s at—mild flavor, quick cooking, and easy on the wallet. Some of my faves are halibut, cod, mahi mahi, snapper, bass, and tilapia.

Pro tip: go for thinner fillets! They soak up the marinade like a dream and cook up in no time.

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Marinate Like a Pro:

The marinade is where the magic happens! Think of it as a mini spa day for your fish—soaking up all those bold, zesty flavors that make your tacos unforgettable. Here’s how to whip it up.

1. Start with the stars of the show: Grab about 1 pound of lean white fish fillets (think tilapia, halibut, mahi mahi, snapper, or cod). Place them in a shallow dish or zip-top bag.
2. Season it up: Sprinkle the fish with a pinch of salt and freshly ground black pepper. Give it a little love massage to coat everything evenly.
3. Oil up: Drizzle 2 tablespoons of vegetable or canola oil over the fish. This helps the spices stick and prevents it from drying out when grilling.
4. Add the zest factor: Squeeze the juice of one small lime over the fish. Fresh lime juice is a game-changer—it adds brightness and tang that pairs beautifully with the smoky spices.
5. Go garlic crazy: Toss in 1 minced garlic clove. Garlic adds a punch of flavor that’s absolutely essential.
6. Spice it up: Sprinkle 1 ½ teaspoons of chili powder, 1 teaspoon of ground cumin, ½ teaspoon of paprika, and ¼ teaspoon of cayenne (if you like a little heat). These spices bring that smoky, slightly spicy vibe that makes the fish irresistible.

Mix it all together:

Give the fish a good coat of this flavorful goodness, making sure each piece gets its fair share. Then, cover it up and let it chill in the fridge for at least 15 minutes (or up to an hour if you have the time).

Pro tip: While the fish is soaking in all the marinade magic, you can prep your toppings and heat up your tortillas. Multi-tasking for the win!

Get That Cabbage Ultra Fine:

Whether you go with good ol’ green cabbage or spice it up with purple, the key is to shred it super thin. We’re talking confetti levels here—it makes for the best crunch and the perfect taco topping.

Corn Tortillas for the Win:

Authentic tacos = corn tortillas. Period. For fish tacos especially, white corn tortillas bring that unbeatable flavor. Seriously, skip the flour tortillas this time. Heat up your tortillas on a grill or in a dry skillet for a few seconds per side, and you’re good to go! I like to double up on the smaller street taco-size ones for extra sturdiness.

DON’T OVER-COOK THE FISH ON THE GRILL:

White fish is the Usain Bolt of the seafood world—it cooks fast. Keep an eye on it, and pull it off the grill as soon as it starts to flake easily with a fork. Remember, it’ll keep cooking a little even after you take it off the heat.

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The Sauce That Makes It All Happen

The creamy white sauce is the secret glue that ties everything together. Stir up some sour cream (or Greek yogurt), mayo, fresh lime juice, and your favorite seasonings. Boom—instant taco magic. Bonus: you can make the marinade and the sauce a couple of days ahead and keep them in the fridge.

1. In a small bowl, combine ½ cup sour cream and ⅓ cup mayonnaise for that creamy base.
2. Add the juice of 1 small lime for a fresh, citrusy punch.
3. Sprinkle in ½ teaspoon garlic powder, ½ teaspoon cumin, and ¼ teaspoon salt for flavor magic.
4. Stir in 1 teaspoon sriracha (or more if you like it spicy).

Mix it all up until smooth and creamy, then taste-test your masterpiece. Adjust the lime or sriracha to suit your vibe. Drizzle this over your tacos or serve it on the side for dunking—either way, it’s a winner!

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TOPPINGS ARE KING!

This is where your tacos go from “meh” to chef’s kiss. You need shredded cabbage, fresh cilantro, and a generous scoop of pico de gallo at a minimum. Feeling extra? Toss on some creamy avocado chunks, a sprinkle of cotija cheese, and a squeeze of fresh lime juice. No pico? No problem—swap in your favorite salsa.

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These grilled fish tacos are light, fresh, and ready in less than half an hour. Perfect for busy weeknights or whenever you’re craving a taste of summer. Hope you love them as much as we do!