Fish Tacos with Cilantro Lime Yogurt Sauce

In college Tuesday meant that it was “Taco Tuesday” at Dukes, 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 have changed the tacos recipe there so this pan-fried fish taco recipe is an homage to those weekly trips. If you prefer crispy tacos try this recipe for Baja beer-battered fish tacos.

Coming from the East Coast I had never had fish tacos like those from Duke’s before. And as many times as I have had them, I never get tired of the flakey fish served over a bed of cabbage in a flour tortilla. Fish tacos pair well with Coronas or a margarita, and make for the perfect Taco Tuesday. The fish is coated in seasonings and pan-fried in a pan until cooked through and almost blackened.

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 I recommend making your own using my easy recipe here.
• 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.

How to Make Fish Tacos with Cilantro Lime Yogurt Sauce

For the fish:

1. 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.
2. 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.
3. 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.

For the cilantro white sauce:

1. 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.

To assemble and serve:

1. Toss cabbage. Toss together the shredded cabbage to combine.
2. 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.

Tips and Tricks for This Recipe

• This fish can also be cooked on the grill.
• I like to keep it simple with toppings though you can add other favorites.
• I use a Greek yogurt-based sauce for a lighter twist on the traditional sour cream mayonnaise sauce.

Other Recipes to Try

If you enjoy this pan-fried fish taco recipe, I recommend checking out some of these:

• Beer-Battered Fish Tacos with Cilantro Lime Sauce
• Baja Fish Ceviche Tostada
• Southern Blackened Catfish Tacos

Fish Tacos with Cilantro Lime Yogurt Sauce

By Kylie Mazon-Chambers

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Serves 4

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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.

Nutrition:

Calories: 351kcal | Carbohydrates: 34g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 59mg | Sodium: 308mg | Potassium: 590mg | Fiber: 4g | Sugar: 6g | Vitamin A: 482IU | Vitamin C: 14mg | Calcium: 130mg | Iron: 2mg

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