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Fish Tacos



  • 1/4 cup extra virgin olive oil
  • 2 tbsp distilled white vinegar
  • 2 tbsp fresh lime juice
  • 2 tsp lime zest
  • 1 1/2 tsp honey
  • 2 cloves garlic minced
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp seafood seasoning such as Old Bayâ„¢
  • 1/2 tsp ground black pepper
  • 1 tsp hot pepper sauce or to taste
  • 1 pound tilapia fillets cut into chunks (Mahi-mahi can be substituted for the tilapia)


  • 1 8 ounce container light sour cream
  • 1/2 cup adobo sauce from chipotle peppers
  • 2 tbsp fresh lime juice
  • 2 tsp lime zest
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1/2 tsp seafood seasoning such as Old Bayâ„¢
  • salt and pepper to taste


  • 1 10 ounce package tortillas
  • 3 ripe tomatoes seeded and diced
  • 1 bunch cilantro chopped
  • 1 small head cabbage cored and shredded
  • 2 limes cut in wedges


  • 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 in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
  • To make the dressing, combine the sour cream and adobo sauce 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.
  • Remove fish from marinade, drain off any excess and discard marinade. Preheat oven to 350 degrees F (175 degrees C). Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes.
  • 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.