Fish Tacos


Fish tacos with sour lime juice, green cabbage salad. Combines a lot of amazing flavors in a bite-sized treat. Recipe for 4 people, ready in 30 minutes.

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Fish tacos
Veronique van Ohmydish

Made by Véronique

Published at 2015-08-09, this recipe is for 4 people and takes 30 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 19-03-2021

30 minutes 4 people Main course
Fish tacos


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  • 2 lb cod
  • 1/2 cup vegetable oil
  • 3 tablespoons juice from a fresh lime (not pictured)
  • 1.5 teaspoons ground cumin
  • 5 teaspoons chilli powder
  • 1.5 teaspoons dried coriander
  • 1 medium-sized garlic, minced
  • salt to taste
  • Tortillas
  • Salad, like a green cabbage salad.
Fish tacos ingredients
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Kitchen equipment

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  • Large skillet
  • Large bowl
  • Small(er) skillet

Fish Tacos

30 minutes 4 people Main course

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Preparation -- 20 minutes

Clean and cut the cod into equal slices. If you're using frozen fish like us, make sure to defrost the fish beforehand. Place the frozen cod into luke-warm water until defrosted. In the large bowl, mix vegetable oil, lime juice, chilli powder, cumin, coriander, garlic and some salt to taste.

Coat the fish using the mixture, it's best to use your hands for this. If you don't want oils all over your hands, use non-powdered surgical gloves.

Transfer the large bowl with fish to your refrigerator and let sit for about 15 minutes.  

Fish tacos
Fish tacos

Putting the fish tacos together -- 10 minutes

Grab the fish from your refrigerator. Heat up the large skillet without any oil or butter. This is because the fish is already nicely coated with vegetable oil (it won't smoke this way!).

Grill the fish over direct heat until firm, for about 2-3 minutes. Turn each piece of fish over and grill until cooked. Remember, the most important thing about baking fish is to leave it be.

Don't mess around with it too much, stir, move or turn the fish too much, and you'll notice it falling apart. Grill tortillas about 15-30 seconds on each side.

ADD salad, like a shredded green cabbage salad and place pieces of grilled cod on top of it. Best served with sour lime cream, quick and easy recipe below:

Ingredients for a sour lime cream

  • 1/2 cup sour cream
  • 1/2 tablespoon grated lime zest
  • 2 tablespoons fresh lime juice

Mix all of the above ingredients together in a medium-sized bowl. Enjoy!

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