Fish Tacos with Lime Mayo and Salsas
Golden, flaky cod nestled in warm corn tortillas with vibrant salsas and creamy lime mayo that adds just the right tangy kick. These tacos bring the bright, fresh flavors of coastal Mexico to your dinner table, perfect for casual weeknight meals or lively gatherings with friends.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
31 min
Total Time
51 min
Servings
6 servings
Ingredients
- 1 poundcod or other firm white fish (such as mahi mahi)
- 8 corn tortillas -- either freshly made or purchased
fish marinade
- 1 cupcanola oil
- 1/2 cupcilantro -- chopped
- 3 tablespoonssambal
- 1 1/2 teaspoonKosher salt
- 3 tablespoonsfreshly squeezed lime juice
red salsa
- 1 large ripe tomato -- chopped with seeds
- 1/4 cupdiced red onion -- 1/4-inch dice
- 1 serrano chili -- chopped
- 1 tablespoonwhite wine vinegar
- Kosher salt to taste
tomatillo salsa
- 8 to matillos -- remove the husks
- 6 green onions -- chopped (white and green parts separated)
- 2 clovesgarlic
- 1 tablespooncilantro
- 1 teaspoonsambal
- 1 tablespoonlime juice
- Kosher salt to taste
lime mayo
- 1 large egg
- 1 teaspoondried mustard
- 1/2 teaspoonKosher salt
- 1/2 teaspoonsugar
- 1 tablespoonfresh lime juice
- 1 cupcanola or peanut oil
toppings
- 1 avocado -- sliced
- fresh lime juice
- Kosher salt -- to taste
- 1/4 cupsour cream
- 1 tablespoonfinely grated lime zest
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
- 2
Combine the oil, cilantro, sambal, salt, and lime juice in a bowl.
- 3
Cut the fish into 1-inch strips and place them in the marinade. Cover and refrigerate for 1 to .
- 4
Preheat the oven to 375º F.
- 5
Drain the fish and discard the marinade. Bake or grill until cooked through, 7 to . Drain fish before serving.
- 6
- 7
Combine the tomato, onion, and chili in a bowl. Add wine vinegar and salt. Stir to combine and chill.
- 8
- 9
Preheat the oven to 400∫ F.
- 10
Toss the tomatillos, white parts of green onions, and garlic in olive oil and roast for about until vegetables are browning and soft. Cool.
- 11
Put the roasted vegetables with green onion tops, cilantro, sambal, and lime juice into a food processor. Blend until smooth. Add salt and more lime juice to taste. Refrigerate until ready to use.
- 12
- 13
Break the egg into a food processor bowl fitted with a metal blade. Add the mustard, salt, and sugar and process for .
- 14
Add the lime juice and process for another minute. Push sides down with a rubber spatula. Continue processing while slowly pouring in the oil thru the feed tube. Continue to process for .
- 15
Remove to a bowl, stir in the sour cream and the zest. Cover, and refrigerate until ready to use.
- 16
- 17
Slice the avocado. Mix with lime juice. Sprinkle with salt, if desired.
- 18
Mix the sour cream and the lime zest until thoroughly mixed.
- 19
- 20
Heat your tortillas - cook as you go or reheat. To reheat: Wrap a stack of corn tortillas in foil and heat in a 350∫F oven for .
- 21
Make the tacos by starting with a warm corn tortilla. Spread the tortilla with some lime mayo and top with the fish and the salsas.
- 22
Finish by topping with fresh avocado and a dollop of the lime sour cream.
Chef's Notes
The mayo, and the tomatillo salsa can be made a day ahead. I usually make the red salsa a few hours before I serve it.