Fish Tacos with Cilantro Lime Yogurt Sauce
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In college, Tuesday meant that it was Taco Tuesday at Duke’s, a restaurant in Malibu just down the street from my apartment where they served $2 fish tacos at the “barefoot bar.” One semester I made it there every week—my college claim to fame. Since then, they’ve changed their tacos recipe, so this version is how I pay homage to those weekly trips.
This fish tacos with cilantro lime sauce recipe features flaky pan-fried white fish seasoned with warm spices and served in tortillas with crunchy cabbage, fresh pico de gallo, and a creamy cilantro lime yogurt sauce. The combination of lightly blackened fish and tangy sauce creates a fresh, restaurant-style taco that’s easy enough for weeknights and perfect for Taco Tuesday. Whether you’re feeding a crowd or making a quick family dinner, these fish tacos come together in under 30 minutes. If you prefer crispier tacos try my recipe for Baja beer-battered fish tacos or check out my popular authentic birria tacos for your next get together.
Why You’ll Love This Recipe
- Quick weeknight meal – These fish tacos come together in about 25 minutes from start to finish.
- Fresh and flavorful – The creamy cilantro lime sauce balances the smoky, lightly spiced fish perfectly.
- Easy to customize – Swap the fish, toppings, or tortillas based on what you have on hand.
Key Ingredients in This Recipe
- Fish – While I use tilapia in this recipe it can easily be substituted with another mild whitefish like halibut or cod. Since it has such a mild flavor, it is a good fish for people who aren’t as prone to liking seafood.
- Spices – The fish is seasoned with a combination of cayenne and paprika with salt and pepper for a flavorful fish with a slight spice. As the fish cooks in the pan the spices slightly caramelize on the outside giving it a blackened crust.
- Tortillas – This recipe can be made with either corn or flour tortillas based on preference. Using corn tortillas keeps this recipe gluten-free.
- Pico de gallo – Adding pico over the tortillas gives it a flavorful boost. While you can use store-bought, try making your own using my homemade pico de gallo recipe for extra freshness.
- Greek yogurt – For a bit of a lighter fish taco sauce to balance out the battered, fried fish I opt for a base of Greek yogurt rather than a mayo and sour cream base. If you’re looking for a more traditional sauce recipe, check out this recipe here.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Warm the tortillas directly over a gas flame or in a dry cast-iron skillet before assembling. The slight char adds flavor and makes the tortillas more pliable so they won’t tear when filled.
Swaps and Substitutions
- Tilapia: Substitute with cod, halibut, mahi-mahi, snapper, or another mild white fish.
- Greek yogurt: Use sour cream, Mexican crema, or a dairy-free yogurt alternative.
- Corn tortillas: Swap with flour tortillas or lettuce wraps.
- Cabbage: Replace with shredded romaine, iceberg lettuce, or a broccoli slaw mix.
- Pico de gallo: Use diced tomatoes, mango salsa, corn salsa, or avocado salsa.
How to Make Fish Tacos with Cilantro Lime Yogurt Sauce (Step-by-Step)
- Season fish. In a small bowl stir the cayenne and paprika together. Cut the white fish fillets into about 4 strips per fillet and season with cayenne, paprika mixture, salt and pepper.
- Add fish to pan. Heat a large non-stick sauté pan over medium heat, add the vegetable oil and heat through. Add the strips to the pan, working in batches if necessary so the pan is not overcrowded.
- Add fish to pan. Heat a large non-stick sauté pan over medium heat, add the vegetable oil and heat through. Add the strips to the pan, working in batches if necessary so the pan is not overcrowded.
- Cook the fish. Cook the fish until it easily lifts from the pan, about 3 minutes. Flip the fish and cook until just cooked through, about an additional 3 minutes. Set aside and cover.
- Mix sauce. Stir all ingredients together until completely combined. Refrigerate until ready to use. The sauce can be made up to a day ahead of time.
- Toss cabbage. Toss together the shredded cabbage to combine.
- Assemble and serve the pan-fried fish tacos. Add some of the shredded cabbage to warmed tacos and top each with a slice of fish. Top with pico and the cilantro lime yogurt sauce. Serve with lime wedges.
How to Serve Fish Tacos with Cilantro Lime Yogurt Sauce
- Taco night spread: Serve with chips, guacamole, salsa, and extra lime wedges.
- Mexican-inspired meal: Pair with Mexican rice, black beans, or elote.
- Family-style dinner: Set out the fish, toppings, and sauce so everyone can build their own tacos.
- Light meal: Serve alongside a simple cabbage slaw or green salad.
How to Store Fish Tacos with Cilantro Lime Yogurt Sauce
- Refrigerate fish: Store cooked fish in an airtight container for up to 3 days.
- Store sauce separately: Keep the cilantro lime sauce refrigerated in a sealed container for up to 4 days.
- Prep toppings ahead: Shred the cabbage and make the sauce up to a day in advance.
- Reheat gently: Warm the fish in a skillet over medium-low heat to avoid drying it out.
FAQ – Frequently Asked Questions
Mild white fish such as tilapia, cod, halibut, mahi-mahi, or snapper work best because they flake easily and absorb seasonings well.
Popular toppings include pico de gallo, avocado, pickled onions, corn salsa, cotija cheese, jalapeños, and fresh cilantro.
Yes. The cilantro lime sauce can be made up to a day in advance, and many people find the flavor improves as it sits in the refrigerator.
Use warm tortillas, avoid overfilling them, and pat the fish dry before cooking so it develops a good crust and holds together better during assembly.
Fish tacos pair well with Mexican rice, black beans, street corn, tortilla chips and salsa, or a citrusy slaw for a complete meal.
Other Recipes to Try
If you loved the fresh flavors of these fish tacos, check out some of my other Taco Tuesday favorites:
- Beer-Battered Fish Tacos with Cilantro Lime Sauce
- Baja Fish Ceviche Tostada
- Southern Blackened Catfish Tacos
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Fish Tacos with Cilantro Lime Yogurt Sauce
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Ingredients:
For the fish:
- ½ teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 pound white fish fillets, I prefer tilapia
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 tablespoons vegetable oil
For the cilantro lime sauce:
- 1 cup Greek yogurt
- 2 teaspoons minced garlic
- 1 teaspoon freshly squeezed lime juice
- 2 tablespoons chopped cilantro
- ½ teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne
For serving:
- 9 (6-inch) corn or flour tortillas
- ½ cup shredded red cabbage
- ½ cup shredded green cabbage
- ½ cup pico de gallo
- Lime wedges
Instructions:
For the fish:
- In a small bowl stir the cayenne and paprika together. Cut the white fish fillets into about 4 strips per fillet and season with cayenne and paprika mixture, salt and pepper.
- Heat a large non-stick sauté pan over medium heat, add the vegetable oil and heat through. Add the strips to the pan, working in batches if necessary so the pan is not overcrowded.
- Cook the fish until it easily lifts from the pan, about 3 minutes. Flip the fish and cook until just cooked through, about an additional 3 minutes. Set aside and cover.
For the cilantro white sauce:
- Stir all ingredients together until completely combined. Refrigerate until ready to use. The sauce can be made up to a day ahead of time
For serving:
- Toss together the shredded cabbage to combine.
- Add some of the shredded cabbage to warmed tacos and top each with a slice of fish. Top with pico and the cilantro lime yogurt sauce. Serve with lime wedges.
Notes:
Nutrition:
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So I moved in with my boyfriend and all of a sudden started to cook!!!! Honestly never been into cooking before lol. I tried quite a few recipes on Pinterest and this one is so far my favorite!! I even decided to post a comment! It’s super delicious!! Little modifications though… I had no tomatoes (apparently my bf ate it earlier🙄) so instead of pico de gallo I made guacamole with jalapeño (basically just mashed avocado and jalapeño plus spices) and for fish I used wild Cod – yummy!! Thank you for sharing this recipe – highly recommend!!
I’m so happy to hear that you enjoyed the recipe Kristina!! This made my day 🙂
How much olive oil?
About 2 tablespoons!
I love a good white fish with a sauce! Put it all together in a tortilla and I am 100 percent in! This was such a great recipe.