Mike’s Fish Tacos

Kyle’s Dad makes these amazing fish tacos. Now you can, too. The secret, in my opinion, is the sauce – I’d happily sub it in nearly any fish dish that calls for tartar sauce (and I love tartar sauce). Use any whitefish you’d like – I’ve used tilapia and cod and they’ve both worked well, but halibut would be tasty too.

I am, sadly, a cilantro-tastes-like-soap person, so you’ll notice this recipe calls for none. Feel free to use it liberally in both the sauce and as a garnish if you have more cooperative taste buds!

Mike’s Fish Tacos

Serves 4-6
Hands-On Time: 30 min
Total Time: 1hr 30 min


1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp cumin
1/2 tsp dried coriander
1/2 tsp dried dill
1/2 tsp dried oregano leaves
1/2 tsp chili powder
1 tsp minced capers
1 jalapeño, ribbed and seeded and finely minced
Juice from 1/2 a lime

1 TBSP sweet paprika
2 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne
3/4 tsp white pepper
3/4 tsp black pepper
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves

2 lbs Tilapia or other white fish
2 cups shredded cabbage
Corn or flour tortillas

Make the sauce: Whisk together the sour cream and mayo until combined. Add the lime juice and whisk until fully incorporated. Whisk in remaining ingredients. Let sit in the fridge for at least one hour.

Make the blackening rub: Whisk together all of the seasoning ingredients.

Rub the fish with the seasoning mixture. If you have leftover seasoning, store in an airtight container. Grill the fish for 5-7 minutes each side or roast in a 425 degree oven for 15-20 minutes. Break into bite-sized pieces.

Assemble tacos with tortillas, fish, shredded cabbage, and sauce. Add a spritz of lime, if you’re feeling fancy. Enjoy!

Note: If you’re a mayo-hater (who hurt you?), you can definitely use all sour cream, or even greek yogurt. It won’t be quite as rich, but it’ll do the job.