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    Home » Seafood

    Cilantro Lime Fish Tacos

    Published: Jan 15, 2021 · Modified: Mar 17, 2023 · 9 Comments

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    These easy cilantro lime fish tacos are made with broiled chili-lime white fish, fresh cilantro, sliced avocado and a quick yogurt sauce!

    cilantro lime fish tacos on a platter

    Guys, I love fish tacos.

    In the past, when we’d try a new Mexican restaurant, my eyes would immediately scan the menu looking for the seafood section.

    Or the taco section.

    You never know where the fish tacos will be hiding.

    Happily, restaurants aren’t the only place to get fish tacos. They’re extra-easy to make at home

    Really, so incredibly easy.

    These easy cilantro lime fish tacos are made with chili-lime white fish, a quick yogurt-lime sauce, and piled high with lots of tasty taco toppings.

    Want more taco ideas? Try making halibut tacos, rockfish tacos, shrimp + pineapple tacos and potato tacos. You can even make fish tacos while camping!

    What Can I Use Instead of Cilantro?

    If you (or someone you’re feeding) doesn’t like cilantro, they can still eat these tacos!

    Swap the cilantro for diced green onion.

    Want more taco bar ideas? Try making fire-roasted salsa, homemade hot sauce, Instant Pot refried beans, mango habanero salsa, fish nachos, crab nachos or black bean nachos.

    What’s the Best Fish to Use?

    Use your favorite type of white fish. Or whatever white fish you have on hand.

    The fish in the photos is rockfish, but these tacos work perfectly with cod, halibut, flounder or even tilapia.

    If you’re buying tilapia, I recommend buying BAP Certified tilapia that is harvested within the United States.

    What if My Oven Doesn’t Have a Broiler?

    I love to broil fish for tacos because it’s so easy and hands-off, but still tastes amazing.

    If your oven doesn’t have a broiler, you could bake your fish for about 10 minutes per 1-inch thickness. These tacos also work perfectly with pan-seared fish and grilled fish.

    How to Broil Chili-Lime Fish

    Start by seasoning your fish with chili powder, lime zest and salt.

    Place the fish in an oven-safe pan (or a sheet pan). I use this Lodge 12″ carbon steel skillet.

    Season Fish with Spices + Zest
    Season Fish with Spices + Zest

    Drizzle oil over the fish, and rub in the seasoning.

    Broil the fish until it’s tender and flakes apart easily with a fork.

    Broil Fish Until Tender
    Broil Fish Until Tender

    Next, you can either flake the fish apart or slice it.

    I tend to slice firm fish (like rockfish) and flake more tender or thin fish like flounder.

    Cut or Flake Rockfish
    Cut or Flake Rockfish

    While the fish cooks, warm tortillas. You can use either flour or corn tortillas, whichever you prefer.

    Stir together a little plain yogurt, lime juice and lime zest.

    Top your tortillas with the fish, sliced avocado, shredded cabbage (or sauerkraut), fresh cilantro and the yogurt sauce. Dig in right away!

    cilantro lime fish tacos on a platter
    cilantro lime fish tacos on a platter
    Print Recipe Save Recipe Saved!
    4.75 from 4 votes

    Cilantro Lime Fish Tacos

    These easy cilantro lime fish tacos are made with broiled chili-lime white fish, fresh cilantro, sliced avocado and a quick yogurt sauce!
    Author: Sarah Trenalone
    Total Time30 mins
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Servings: 2 people
    Calories: 458kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    Ingredients

    Lime Yogurt Sauce:

    • ⅓ cup plain yogurt (whole milk preferred)
    • 1 lime, zested + juiced Half the zest will be used on the fish
    • ⅛ teaspoon sea salt

    Fish:

    • 6 ounces white fish such as rockfish, cod, flounder or tilapia
    • 1 teaspoon chili powder
    • ¼ teaspoon sea salt
    • 1 tablespoon olive oil, divided

    Taco Shells:

    • 4 tortillas (corn or flour) Use corn tortillas for gluten-free tacos
    • a few drops of oil (for brushing the pan)

    Taco Toppings:

    • 1 avocado, thinly sliced
    • ¼ cup shredded raw cabbage or sauerkraut (drained + patted dry)
    • ¼ cup tomato salsa (use fire-roasted if possible) Or swap diced tomato
    • ¼ cup fresh cilantro, roughly chopped

    Extra Toppings (Optional):

    • 1 lime, cut into 8 wedges
    • hot sauce

    Instructions

    Prepare the Toppings:

    • Mix the yogurt, lime juice, half the zest and salt. Stir to combine. Refrigerate until ready to serve.

    Prepare + Cook Fish:

    • Brush an oven-safe pan with half the oil (½ tablespoon).  Alternatively, use a sheet pan.
      Add the fish to the pan, and season the top of the fish with the chili powder, lime zest and sea salt.
      Season Fish with Spices + Zest
    • Drizzle the remaining ½ tablespoon oil on the fish, and use your fingers to rub the oil into the seasoning.
      Rub the Seasoning with Oil
    • Move an oven rack to about 4" away from the broiler.
      Preheat broiler to high.
      Slide the pan into the oven.
      Cook fish for 5 minutes per ½" thickness, or until the fish is tender and easily flakes apart with a fork.
      Do not flip the fish halfway through cooking.
      Broil Fish Until Tender

    Assemble Tacos:

    • While the fish broils, heat the tortillas.
      Brush a non-stick or cast-iron pan with oil. Heat the pan over medium-high heat, and cook the tortillas one at a time. Heat about 30 seconds on the first side and 15 seconds on the other side, until each side begins to bubble up.
      Keep tortillas warm by placing on a plate and covering with a towel.
      When the fish is done cooking, slice or flake apart with a fork.
      Cut or Flake Rockfish
    • To assemble the tacos, divide the fish, cabbage (or sauerkraut), salsa and sliced avocado among the tortillas. Top each taco with a dollop of yogurt sauce and a little cilantro.
      Alternatively, arrange all the ingredients as a taco bar and let everyone build their own tacos.
      Serve right away while the fish and tortillas are still warm.
      cilantro lime fish tacos on a platter

    Notes

    Need to keep the fish warm while you’re waiting on guests to arrive or other food to cook?  Place it on an oven-safe platter in a 200°F oven.
    Nutrition information does not include optional ingredients.

    Nutrition

    Calories: 458kcal (23%) | Carbohydrates: 38g (13%) | Protein: 24g (48%) | Fat: 26g (40%) | Saturated Fat: 5g (31%) | Cholesterol: 48mg (16%) | Sodium: 549mg (24%) | Potassium: 958mg (27%) | Fiber: 12g (50%) | Sugar: 4g (4%) | Vitamin A: 619IU (12%) | Vitamin C: 24mg (29%) | Calcium: 123mg (12%) | Iron: 2mg (11%)
    Tried this recipe?Leave a comment and rating below!
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Comments

    All commentsI made this
    1. Suchi

      May 09, 2016 at 1:19 pm

      5 stars
      My husband just yesterday ate this style of tilapia is a restaurant and was asking if we can make it at home. Guess there it was in my email in the morning! Looking great! I like the idea of customizable tacos so people eat what they prefer and like. And added its great for vegetarian people like me!

      Reply
      • champagne-tastes

        May 09, 2016 at 1:33 pm

        haha that’s awesome! I love love love fish tacos. I’m glad I had good timing!!

        Reply
    2. Simon

      May 09, 2016 at 4:27 pm

      5 stars
      Nice Recipe + I like the style of cooking! Charcoal grill and tacos = you got me!
      Awesome to see how passionate you speak about your charcoal grill! I understand what you’re talking about! Have you tried grilling in winter time? You can’t believe how great it is 🙂 The smell is even better! I love BBQ in summer times but I love it even more in winter time (maybe I’m just strange haha)

      Reply
      • champagne-tastes

        May 09, 2016 at 4:47 pm

        Haha thanks!! Nooo I haven’t.. But maybe I will next winter! I bet it would taste amazing!

        Reply
    3. Jolina - The Unlikely Baker

      May 10, 2016 at 2:35 pm

      5 stars
      We love fish tacos. There was a time when that’s all we ate for an entire week I kid you not. We don’t have a proper grill so we fry our fish but we will definitely try everything else on here. I think we’ll end up eating fish tacos for TWO whole weeks 🙂 (which is not bad at all).

      Reply
    4. Dawn - Girl Heart Food

      June 26, 2017 at 9:19 am

      LOVE fish tacos! They’re so healthy, but so so good! I think I’ll have a taco Monday…..and Tuesday 😉 !

      Reply
      • champagne-tastes

        June 26, 2017 at 3:37 pm

        Let’s make every day Taco Tuesday!

        Reply
    5. Nicole Vorpagel

      January 26, 2021 at 1:53 pm

      4 stars
      This was a good, easy weeknight dinner with enough leftovers for lunch today. I feel like it was a good base recipe but it needed something, not sure what though. I added a bit of red pepper to the yogurt sauce since we like spice. Still needs something else though, maybe a mango or other fruit salsa would be good with it? We used Tilapia so maybe i just needed to do a more flavorful fish? Maybe I’ll try salmon next time.

      Reply
      • Sarah Trenalone

        January 26, 2021 at 2:09 pm

        A fruit salsa would be great! I’ve added a tomato salsa to the recipe toppings to help add a little acidity and flavor balance. (It probably does matter more with less flavorful fish.) Thanks so much for the feedback!!

        Reply

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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