Bring a little excitement to your next Taco Tuesday with these Tequila Lime Fish Tacos. Cod gets a quick marinade in lime juice, orange juice, some chili powder and the party gets even better because there’s tequila involved. You’ll love how easy these fish tacos with cod come together.
And while you’re here, take a look at this fish tacos recipe for Crispy Fish Tacos with Hoisin Tarter Sauce.
What You Can Expect From This Recipe
First off, I’d like to thank the person, or persons, who invented fish tacos in Baja California. That Baja version was my first encounter with fish served in a taco shell.
Battered and fried and drizzled with a citrus mayonnaise, it was my first fish taco experience and I was smitten. I couldn’t get enough.
But us taco lovers can’t live on battered alone. What you can expect from this fish taco is a healthier fish taco with fresher ingredients.
The flavor is bright with citrus, using both lime and orange. Tequila adds a distinct agave flavor that brings sweetness and earthiness to the dish.
Plan for a 20 minute marinade, and after that, the recipe is very quick and easy. Any firm white fish is very quick to grill. You just have to watch it closely.
You have options as this recipe can be grilled or quick seared stove-top using a good heavy fry pan or grill pan.
Ingredients You’ll Need
This recipe for grilled fish tacos starts with a feisty little marinade. And what’s great about this fish tacos marinade is that’s it’s quick. There’s enough acid involved that you want to keep the marinade short so the acid won’t start brining and cooking the fish. You just want to give it a little head start in the flavor arena.
You’ll love the combination of tequila, lime, orange juice and chili powder.
Ingredients For The Fish Taco Marinade
- Tequila. I know what you’re thinking, “what a waste of a good drink” But with any alcohol in any marinade, it helps season the meat and carry flavor. I used a silver tequila simply due to it’s lack of color.
- Lime Juice and Zest. Lime juice is traditionally used for steak because the acid helps break down the connective tissues and tenderize. In this case, there is no fat in this fish, so it’s used solely for zesty Mexican flavor. Adding an acid, like lime juice brightens flavors. The lime zest brings that flavor home.
- Orange Juice and Zest. Adding fresh squeezed orange juice and zest brings a sweetness to the marinade.
- Garlic. Please don’t push the garlic through a garlic press. A garlic press presses out the oil in the garlic making it a stronger and somewhat bitter flavor. Practice your knife skills here and fine dice for a milder flavor.
- Olive Oil. Adding olive oil to a marinade has the unique ability to help pull flavors out of some ingredients, like garlic. And help bring that garlic flavor to the meat.
- Old Bay Seasoning. Salty, peppery and slightly sweet, it’s always good for seafood.
- Chili Powder. Use a good quality chili powder for this recipe. Chili powder is a blend of many spices such as cumin, smoked paprika, cayenne and oregano, for starters. It’s the backbone to the color and flavor of this recipe.
- White Fish Fillets: Quality, quality, quality. Purchase wisely. I like cod for this recipe. You could also use halibut or snapper. I discourage the use of tilapia. It can bring a mushy texture, and could get mushier after the marinade. Use either cod or a firm white fish.
Ingredients To Make The Tacos
- Corn Tortillas: Yellow or white? I prefer white corn tortillas. They have a milder flavor than corn and will let the flavor of these cod fish tacos shine. See instructions below on how to warm corn tortillas. I like to use two tortillas for each taco for a street taco feel.
- Tomatillo salsa. I like a zesty sweet/tart tomatillo salsa for these fish tacos. Please take a look at my recipe for Homemade Roasted Tomatillo Salsa. It’s superior in flavor to commercial jarred salsas.
- Cilantro. We love it. Cilantro hater? Just leave it out.
How To Grill Whitefish For Tacos
I’ve made these grilled fish tacos with cod and with Sablefish. They’re both great choices.
White fish is easy and quick to grill, you just have to pay attention. Be mindful of the size of the fillet, if the fillet is skinless or skin on, and the thickness of the fillet.
For this recipe, I’m make grilled cod tacos, I’ve also used Sablefish and love the end result.. But choose any firm whitefish fillets.
- Place an oiled grill pan on your grill and heat the grill to 450 degrees. Once the grates and pan are hot, turn down to 350 degrees and place the oiled and seasoned fish on the hot pan.
- For Skin On: Place the fish flesh side down and cook until you get a good sear. Just a minute or two. Turn the fish over, skin side down and let the fish cook about 10-15 minutes with the lid closed or until the fish flakes easily. The skin will act as a pocket to easily cook the fish through.
- If the fillet is skinless, watch it close, turning only once. Place the fish on the hot grill pan for two minutes to get a good sear. A good sear will insure that the fish doesn’t fall apart or turn mushy. Turn the fish over and cook until the fish starts to flake, about 5 more minutes. Depending on the thickness of the fillet.
How To Heat and Soften Corn Tortillas
You simply can’t just take soft corn tortillas out of the package and make tacos. They need to be reheated to make them soft and pliable so you can roll them, or fold them.
My method of choice comes from a recommendation from Rick Bayless.
- Prepare a Towel Take a clean dish towel and moisten it with water.
- Cozy Them Up Place eight or more corn tortillas on the towel and wrap the towel around the them.
- You’ll Need A Gallon Sized Zip Lock Bag Place the package of wrapped tortillas into a gallon sized zip-lock bag. Don’t seal the bag.
- It’s Show Time Place the bag of wrapped tortillas in the microwave. Microwave for four minutes at 50% power.
- It’s Steam Time Let the them steam inside the bag for at least four minutes. They’ll stay nice and warm for longer. Voila! Steamy warm corn tortillas.
Pro Tip – Heating Corn Tortillas
Or you could use these handy little microwave tortilla warmers. They’re magic and they work like a charm. I have two for if I want to serve both corn and flour tortillas for guests.
I’m a member of the Amazon Affiliate Program. If you purchase the tortilla warmers, I receive a small commission at no extra charge to you. And when using the Sitka Salmon Code for a discount on seafood, I also receive a small commission at no extra charge to you.
Tips For Success
- Removing the moisture from the fish fillet will create a better sear and keep the texture from becoming mushy. Use a paper towel to blot the fillet dry before seasoning and grilling.
- Look for a thicker cod fillet. A fish fillet that’s thicker is easier to manage over heat.
- If you can find Sablefish, also known as black cod, this species is buttery and beautiful. Sablefish tacos are truly a treat.
- And anytime we don an apron and head for the kitchen, quality ingredients always make any meal a better meal. Especially when it comes to seafood. Purchase quality whitefish for this recipe from a reputable source.
Questions You May Have
Absolutely. Use a stove-to grill pan or a cast iron skillet. Use a paper towel to coat the pan with olive or canola oil. Heat the skillet over medium high heat until the skillet is hot. Add the oiled and seasoned fish fillet. Cook 10 – 15 minutes, turning once, or until the fish is starting to flake. Cooking time depends on the size and the thickness of the fish. Tip: For a hands-off method. Pre-heat oven to 400 degrees. Use a skillet to sear and crisp one side of the fish stove top. Transfer the fish, seared side up to a baking sheet lined with parchment. Finish cooking in the oven for about 15 minutes or until fish is starting to flake.
Yes. If you use corn tortillas, this recipe is naturally gluten free.
What To Serve With Fish Tacos
What should you serve with spicy fish tacos with cod?
- Crispy Roasted Smashed Potatoes with Chimichurri These roasted smashed potatoes are crispy on the outside and tender on the inside
- Cheesy Mexican Refried Beans With just a few ingredients and a little bit of elbow grease, you’ve got everyone’s favorite side dish for Mexican food
- Hatch Chile Macaroni and Cheese Macaroni and Cheese with roasted green chiles, tomatoes and chili powder = a great side dish for fish tacos.
- Mexican Toasted Green Rice A quick and simple recipe of toasted long grain rice, green bell peppers, tomatoes, and onion. A sprinkling of sliced green olives and red chile powder livens up this Spanish style Green Rice Recipe.
And if you’re really feeling festive, give this Paloma Cocktail Recipe a try. With grapefruit juice and tequila, it’s pretty and it’s refreshing.
If you’re looking for super easy seafood recipes, don’t miss this Recipe for Ling Cod. Topped with an easy lemon aioli and served over wilted Swiss chard makes this a restaurant quality feel special seafood meal.
And if you don’t want to serve these tacos with the Roasted Tomatillo Salsa, they’d also benefit from a dollop of Chipotle Peach Salsa. Give it a try.
More Taco Recipes
And don’t miss my Mexican Food Category. You’ll find lots of great taco recipes including the most popular on my site for Easy Dutch Oven Tri-tip Tacos.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Tequila Lime Fish Tacos with Cod
Ingredients
- 2 ounces tequila silver
- ½ lime zest and juice
- 1 teaspoon orange zest
- ¼ cup fresh squeezed orange juice
- 1 clove garlic peeled and grated
- 4 Tablespoons olive oil
- 1 Tablespoon Old Bay seasoning
- 1 teaspoon chili powder
- 1 pound cod
- 16 corn tortillas warmed
- 1 cup Shredded cabbage for garnish
- Tomatillo salsa and cilantro for topping
Instructions
- Combine the tequila, lime zest, lime juice, orange zest, orange juice, garlic, 3 tablespoons olive oil, Old Bay seasoning and chili powder in a shallow bowl. Mix with a whisk and add the fish and turn several times to make sure it is thoroughly coated. Let the fish marinade for 10 minutes per side.
- Preheat your cast-iron grill skillet to medium-high. Or heat your outdoor grill to medium high.
- Heat the remaining 1 tablespoon of olive oil in the grill pan, then add the fish and cook, turning once, about 3-4 minutes per side. It is done when it flakes easily with a fork. If you're using outdoor grill. Use that tablespoon of olive oil to coat the grates of the grill before adding fish.
- When the fish has cooked through, remove it to a plate. Let it rest 1 minute, then flake it apart into big chunks with a fork.
- Assemble the tacos: place some fish chunks in a tortilla, then drizzle with Homemade Roasted Tomatillo Salsa, cabbage and cilantro. Give it a good squeeze of lime juice and serve immediately.
Notes
- Removing the moisture from the fish fillet will create a better sear and keep the texture from becoming mushy. Use a paper towel to blot the fillet dry before seasoning and grilling.
- Look for a thicker cod fillet. A fish fillet that’s thicker is easier to manage over heat.
- If you can find Sablefish, also known as black cod, this species is buttery and beautiful. Sablefish tacos are truly a treat.
- And anytime we don an apron and head for the kitchen, quality ingredients always make any meal a better meal. Especially when it comes to seafood. Purchase quality whitefish for this recipe from a reputable source.
Nutrition
Tequila Lime Tacos with Cod … It’s what’s for dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
I simply love fish tacos and can’t get enough. Love the tangy ingredients! Pinned and saved! Thank you for sharing your recipe, Lea Ann! I enjoy your newsletter too.
Hi Roz! We love our tacos around here. Always good to hear from you and thanks for that pin.
You’re right – what exciting tacos!!! love the ingredients for the fish. Sounds extremely tasty. I would probably be happy with just a warm tortilla wrapped around some of the fish. Sounds so good!
Fish tacos are one of those genius inventions, aren’t they? Love ’em! And yours look terrific. Now I have to go get some fish . . . 🙂
Your photos are great and your tacos are making me hungry . I discovered tacos when I moved to California decades ago. I loved them ever since.
Your tacos sound delicious and we occasionally make the healthy version as well but I sure do love deep-fried. Your box of fish looks very good.