These easy cilantro lime fish tacos are made with broiled chili-lime white fish, fresh cilantro, sliced avocado and a quick yogurt sauce!
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.
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.
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.
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.
Drizzle oil over the fish, and rub in the seasoning.
Broil the fish until it’s tender and flakes apart easily with a fork.
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.
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
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
- 6 ounces white fish such as rockfish, cod, flounder or tilapia
- 1 teaspoon chili powder
- ¼ teaspoon sea salt
- 1 tablespoon olive oil, divided
- 4 tortillas (corn or flour) Use corn tortillas for gluten-free tacos
- a few drops of oil (for brushing the pan)
- 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
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.
- Drizzle the remaining ½ tablespoon oil on the fish, and use your fingers to rub the oil into the seasoning.
- 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.
- 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.
- 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.