Easy Fish Tacos

Easy Fish Tacos

(makes 8 tacos)



  • 3 Tbsp. extra virgin olive oil
  • Juice of 1 lime
  • 2 tsp. chili powder
  • 1 tsp. paprika
  • 1/2 tsp. ground cumin
  • 1/2 tsp. cayenne pepper


  • 1 1/2 lbs. cod (or other flaky white fish)
  • 1/2 Tbsp. vegetable oil
  • Kosher salt
  • Freshly ground black pepper


  • 2 Tbsp. freshly chopped cilantro
  • 2 cup purple cabbage, shredded
  • 1 jalapeño, seeds removed and minced
  • ½ cup red onion, diced
  • ¼ teaspoon salt
  • 1 cup sour cream
  • Juice of 1/2 - 1 full lime (your preference)

For Serving:

  • 8 corn tortillas
  • 1 avocado, sliced (optional)
  • Lime wedges, for serving (optional)
  • Sour cream, for serving (optional)
  • Additional cilantro for serving (optional)


To Marinade the Fish:

In a medium shallow bowl, whisk together extra virgin olive oil, lime juice, paprika, chili powder, cumin, and cayenne.

Add cod, tossing until evenly coated. Let marinate 15 minutes.

For the Slaw:

In a large bowl, whisk together sour cream and lime juice. Stir in cabbage, red onion, cilantro and jalapeño. Season with salt.

To Cook the Fish:

In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.

To Assemble Tacos:

Serve fish over grilled tortillas with slaw and avocado. Squeeze lime juice on top and garnish with sour cream and/or additional cilantro.

Brianna Pastrana
Silverado events manager & Le Cordon Bleu trained chef

Silverado Recipe Hack!

To simplify the slaw, you can use a packaged cabbage mix and packaged dressing, such as a lime, cilantro vinaigrette. For a healthier option, substitute the sour cream with low fat, plain Greek yogurt.

Entertaining Tip!

Pair your Easy Fish Tacos with our Sauvignon Blanc Margarita 

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