Bri's Special Fish Tacos

Filling Ingredients:

  • 2 tablespoons vegetable oil
  • 1-1/2 tablespoons fresh lime juice
  • 1 garlic clove, minced
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound tilapia, cod, or mahi mahi

Serving Ingredients:

  • 8 corn tortillas, warmed
  • 2 cups shredded purple cabbage
  • 1 avocado, sliced
  • 3 tablespoons chopped cilantro leaves
  • 1/3 cup Cotija cheese

Fish Taco Sauce Ingredients:

  • 1/4 cup sour cream
  • 3 tablespoons mayonnaise
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon garlic powder


  1. In a mixing bowl whisk together vegetable oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste.
  2. Place fish into a dish or gallon size resealable bag and pour marinade over fish (if using a bag seal bag and gently move bag around to evenly coat fish with marinade), allow to marinate in mixture 20 minutes (and no longer than 30 minutes).
  3. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
  4. Place fish on prepared baking sheet. Bake until cooked through, about 10-15 minutes (fish should flake easily with a fork).
  5. To make the sauce: while fish is cooking whisk together sour cream, mayonnaise, lime juice, and garlic powder in a small bowl. Season with salt to taste.
  6. To assemble tacos: Break fish into pieces, layer over warm tortillas. Top with cabbage, avocado, cilantro, cheese, and fish taco sauce.
  7. To cook tortillas: heat in a little vegetable or olive oil in a skillet over medium-high heat until golden brown spots appear on each side.
Recipe from the kitchen of Bri Kasen.


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