Fish Tacos with Cilantro Lime Sauce

In college Tuesday meant it was Taco Tuesday at Dukes, a restaurant in Malibu where they served $2 fish tacos at the “barefoot bar.” One semester I made it there every week, quite the impressive feat! Coming from the East Coast I had never had fish tacos like this before. As many times as I have them, I never get sick of the flakey fish served over a bed of cabbage in a flour tortilla.



For the fish:

1/8 teaspoon cayenne pepper

¼ teaspoon paprika

1 pound white fish (fillets) (I prefer tilapia)

Salt & pepper

Vegetable oil or vegetable oil cooking spray (for oiling baking pan)


For the cilantro lime sauce:

½ cup sour cream

¼ cup mayonnaise

1 tablespoon minced garlic

1 teaspoon freshly squeezed lime juice

2 tablespoons chopped cilantro

½ teaspoon black pepper


To Serve:

6-inch flour tortillas

¼ cup shredded red cabbage

Lime slices or wedges

Pico de gallo



Preheat the oven to 375°.

For the Fish: In a small bowl stir the cayenne and paprika together. Cut the white fish fillets into about 4 strips per fillet and season with cayenne/paprika mixture, salt and pepper. Place the strips on a lightly oiled baking sheet and bake until fish slakes easily, about 8 minutes.

For the Sauce: Mix the sour cream, mayonnaise, garlic, lime juice, cilantro and black pepper together in a small bowl. Cover and refrigerate for at least 15 minutes.

To Serve: Place some of the shredded cabbage on each tortilla and add about a tablespoon of the cilantro lime sauce. Top with a piece of fish, and serve with a side of lime slices and pico de gallo. Serve immediately. Fish tacos pair well with Coronas or a margarita, and make for the perfect Taco Tuesday.

Serves 4.



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