Fish Tacos
These simple and easy fish tacos have only a few ingredients, making the fish fillet the star of the show. Wild cod fillets are seasoned and then baked. Layered onto a warm tortilla along with diced onion and a few stems of cilantro. Drizzled with a super easy homemade cilantro lime crema. (Jump to Recipe)
We are welcoming these fish tacos into the world to make our summer just a tad bit better around here. There’s a good chance they’ll roll over into the Fall and into the next season, and then all the way back into summertime again. Like we never skipped a beat.
These little life changing handhelds were introduced to Val and I over dinner with friends Rachael and Rob. Her thing was “this is what was in her fridge and so she put it together” and that’s how they came into this world. Now they are a staple around here for good.
Details For The Best Fish Tacos
I’ll break these tacos down for you. The fish. The seasoning for the fish. The tortilla. The only two toppings you’ll need. And the tangy cilantro lime crema.
We’re using wild cod fillets for these fish tacos. There’s so many different types of fish that can be used. I highly recommend using wild cod, it’s so incredibly light and flaky. It’s one of my all time favorite type of white fish out there. I typically purchase them frozen. Before using, I’d let them thaw in the refrigerator overnight. Then, open the packaging, rinse and pat dry with a paper towel. Place the fillets all spread apart on a sheet pan, drizzle with a little avocado oil (or olive oil), and season well. Bake in the oven for 15-18 minutes on 375 degrees F. Break each fillet into a few pieces before serving.
The seasoning for the cod is a simple mixture of cumin, onion powder, garlic powder, salt, and pepper. Most of which you can already find in your spice drawer.
I went with a small white flour tortilla for these tacos. I warmed them up for a few seconds in the oven while the cod was baking. I placed them spread out on the top rack and grabbed them with tongs to remove them when they were warm enough.
The toppings. We have cilantro leaves and diced onion. That’s it. This is what makes this meal a staple. I’m not going out of my way to gather an endless list of different toppings for this meal. We’re sticking to cilantro and onion. When less is added, then you really start to taste the flavors of the cod. It becomes the star of the show like it was meant to be.
And last, the tangy cilantro lime crema. Combine sour cream, mayonnaise, chopped cilantro, lime juice and zest, minced garlic, and salt in a bowl. I added 2 tbsp of water to dilute the consistency to my liking. Serve alongside those tacos and spoon as much sauce as you need.
Cheers to clear sunny days and 70 degree weather. We will be enjoying these fish tacos for as long as we can.
If You Love These Fish Tacos, Check Out A Few Of My Favorite Summertime Dishes:
Hawaiian Bacon-Wrapped Pork Kabobs
Chili Lime Baked Salmon With Avocado Salsa
Healthy Taco Turkey Burrito Bowls
Peach, Burrata, And Prosciutto Salad
If you make these Fish Tacos, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Fish Tacos
These simple and easy fish tacos have only a few ingredients, making the fish fillet the star of the show. Wild cod fillets are seasoned and then baked. Layered onto a warm tortilla along with diced onion and a few stems of cilantro. Drizzled with a super easy homemade cilantro lime crema.
Ingredients
For The Cilantro Lime Crema
- ¾ cup sour cream
- 2 tbsp mayonnaise
- ⅓ cup cilantro, finely chopped
- 1 lime, zested and juiced
- 2 cloves garlic, minced
- ½ tsp salt
For The Fish Seasoning
- ¼ tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp pepper
For The Tacos
- 2 pounds wild cod fillets (or other white fish), rinsed and pat dry
- 2 tbsp avocado oil (olive oil is fine too)
- 8-10 white flour tortillas, warmed up
- 1/2 cup fresh cilantro leaves, longer stems removed
- 1 yellow onion, finely diced
- lime wedges, for serving
Instructions
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Preheat oven to 375 degrees F.
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For the cilantro lime crema, combine sour cream, mayonnaise, chopped cilantro, lime zest and juice, garlic, and salt in a medium bowl. Whisk together until well combined. Whisk in 2-4 tbsp water until desired consistency is achieved. Set aside until ready to use.
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For the fish seasoning, combine cumin, garlic powder, onion powder, salt, and pepper.
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Lay out cod fillets on a non-stick sheet pan. Drizzle with avocado oil. Season evenly with fish seasoning. Place into oven. Bake for 15-18 minutes, or until cod is fully cooked through and flakes easily with a fork. Break cod into 1-inch pieces.
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Assemble: warm tortilla, a few pieces of cod, cilantro leaves, diced onion, and a generous drizzle of cilantro lime crema. Serve with lime wedges.
