Irresistible Fish Tacos Sauce (Print)
Crispy cod, zesty sauce, tangy lime, and crunchy cabbage fill warm tortillas for a vibrant dinner.
# Ingredients:
→ For the fish
01 -
3 tablespoons olive oil
02 -
1 tablespoon lime juice
03 -
1 tablespoon chili powder
04 -
1 teaspoon ground cumin
05 -
1 teaspoon garlic powder
06 -
1/2 teaspoon salt
07 -
1.5 pounds cod fillets
08 -
1 tablespoon butter for frying
→ For the sauce
09 -
1/2 cup mayonnaise
10 -
1/3 cup sour cream
11 -
2 tablespoons lime juice
12 -
1 tablespoon sriracha sauce
13 -
1 teaspoon garlic powder
14 -
1 teaspoon smoked paprika
15 -
1/4 teaspoon salt
→ For serving
16 -
12 corn tortillas
17 -
2 cups finely shredded cabbage
18 -
1/2 medium red onion, chopped
19 -
1 handful fresh cilantro, chopped
20 -
Lime wedges
21 -
1/2 cup grated Cotija cheese (optional)
22 -
1 jalapeno pepper, chopped finely (optional)
# Steps:
01 -
Combine olive oil, lime juice, chili powder, cumin, garlic powder, and salt in a medium bowl. Add cod fillets to a resealable bag and pour the marinade over them. Massage to coat and refrigerate for 20-40 minutes.
02 -
Stir mayonnaise, sour cream, lime juice, sriracha sauce, garlic powder, smoked paprika, and salt in a medium bowl until smooth. Adjust seasoning as needed and refrigerate.
03 -
Heat a dry cast iron skillet over medium-high heat. Warm each tortilla for about 30 seconds per side, flipping with tongs. Wrap them in a clean kitchen towel or foil to keep warm.
04 -
Melt butter in a skillet over medium-high heat. Cook the marinated cod fillets for 3-5 minutes per side until they flake easily with a fork. Avoid overcooking. Break the cooked fish into pieces with a fork.
05 -
Serve the cooked fish on warmed tortillas with toppings like shredded cabbage, red onion, cilantro, Cotija cheese, jalapeno, and lime wedges. Drizzle with the sauce before serving.
# Notes:
01 -
Marinating the fish enhances its flavor, but ensure not to over-marinate as the lime can start to 'cook' the fish.