Fish Tacos


Just in time for your Cinco de Mayo fiesta!

In the past couple of years I have learned to love fish tacos. Originally they never sounded appealing to me (not sure why since I love fish and I love tacos), but when I decided to be adventurous and try them I realized how delicious they are. Now I try them everywhere! I also have discovered how incredibly easy they are to make at home. Opting to grill or bake the fish in the oven (instead of frying) makes it a bit on the healthier side...not to mention much easier cause who really wants to clean up the mess from frying. However, it does require a little prep beforehand because you will want to marinate the fish for a few hours. 

Ingredients: For ~six servings


1/4 cup extra virgin olive oil

2 tbsp distilled white vinegar

2 tbsp fresh lime juice

2 tsp lime zest (make sure those limes are organic!)

1 1/2 tsp honey

2 cloves garlic, minced

1/2 tsp cumin

1/2 tsp chili powder (I used Ancho chili powder)

1 tsp seafood seasoning (we have a Mediterranean Seafood Rub that I used) 

12 tsp ground black pepper

1 tsp hot pepper sauce *optional (I left out because I’m not always a fan of spicy food, but I’m sure it’d be a great addition)

1 pound Haddock fillets, cut into chunks (Tilapia, Mahi-mahi or another white fish of your choice will work)


1 (8 oz) container sour cream (I used Nancy’s sour cream, but the original recipe called for light sour cream)

2 tbsp fresh lime juice

2 tsp lime zest 

1/4 tsp cumin

1/4 tsp chili powder

1/2 tsp seafood seasoning

salt & pepper to taste

1/2 cup adobo sauce from chipotle peppers*optional (I left this out because I didn’t have it, but it would add a nice smokey chipotle flavor and also a bit of a kick)


1 (10 oz) package tortillas (corn or wheat...whichever you prefer!) 

3 ripe tomatoes, seeded and diced *Fresh salsa is also a good alternative

1 bunch cilantro, chopped

1 small head cabbage, cored and shredded

2 limes, cut in wedges


  1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce (if using) in a bowl until blended. Place the fish in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
  2. To make the dressing, combine the sour cream and adobo sauce (if using) in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
  3. Preheat oven to 350 degrees F (175 degrees C). 
  4. Remove fish from marinade, drain off any excess marinade and discard. Bake fish on a rimmed cookie sheet in preheated oven until it easily flakes with a fork, 9 to 11 minutes. *Fish can also be grilled if you prefer*
  5. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Serve tacos with some Mexican rice & beans for a delicious meal!