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cilantro lime fish tacos on a platter
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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!
Total Time30 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 2 people
Calories: 458kcal
Author: Sarah Trenalone

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 | Carbohydrates: 38g | Protein: 24g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 549mg | Potassium: 958mg | Fiber: 12g | Sugar: 4g | Vitamin A: 619IU | Vitamin C: 24mg | Calcium: 123mg | Iron: 2mg