fish tacos with cilantro lime sauce and pico de gallo cooking with cocktail rings

Fish Tacos with Cilantro Lime Sauce

In college Tuesday meant that it was Taco Tuesday at Dukes, a restaurant in Malibu just down the street from my apartment where they served $2 fish tacos at the “barefoot bar”. One semester I made it there every week. My college claim to fame. Since then they have changed the tacos recipe there so this is an homage to those weekly trips.

Coming from the East Coast I had never had fish tacos like those from Duke’s before. And as many times as I have had them, I never get tired of the flakey fish served over a bed of cabbage in a flour tortilla. Fish tacos pair well with Coronas or a margarita, and make for the perfect Taco Tuesday.



For the fish:

1/8 teaspoon cayenne pepper

¼ teaspoon paprika

1 pound white fish fillets (I prefer tilapia)

Kosher salt, as needed

Freshly ground black pepper, as needed


For the cilantro lime sauce:

½ cup sour cream

¼ cup mayonnaise

2 teaspoons minced garlic

1 teaspoon freshly squeezed lime juice

2 tablespoons chopped cilantro

½ teaspoon freshly ground black pepper


For serving:

9 (6-inch) corn or flour tortillas

½ cup shredded red cabbage

½ cup shredded green cabbage

½ cup pico de gallo

Lime wedges



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. Heat a medium sauté pan over medium heat, add the olive oil and heat through.

Add the strips to the pan, working in batches if necessary so the pan is not overcrowded. Cook the fish until it easily lifts from the pan, about 3 minutes. Flip the fish and cook until just cooked through, about an additional 3 minutes. Set aside and cover.


For the cilantro white 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.


For serving:

Toss together the shredded cabbage to combine. Add some of the shredded cabbage to warmed tacos and top each with a slice of fish. Top with pico and about a tablespoon of the cilantro lime sauce. Serve with lime wedges.

Serves 4.



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