Fish Tacos with Cucumber Salsa
Dive into a burst of fresh and zesty flavor with these irresistible Fish Tacos with Cucumber Salsa! Flaky, perfectly seasoned white fish is the star of this crowd-pleasing dish, enhanced with a smoky spice blend of chili powder, cumin, and paprika. Topped with a refreshing cucumber salsa—featuring crisp diced cucumber, juicy tomatoes, zesty lime juice, and a hint of cilantro—these tacos hit all the right notes. A creamy, tangy sour cream drizzle adds the perfect finishing touch, while warm corn tortillas make for the ideal handheld experience. Ready in just 30 minutes, these tacos are a vibrant, healthy, and satisfying option for taco night or a quick weeknight dinner.
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Recipe Information
Ingredients
- 4 pieces White fish fillets (cod, tilapia, or halibut)
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Corn tortillas
- 1 cup Cucumber (diced)
- 1 cup Tomatoes (diced)
- 0.25 cup Red onion (finely diced)
- 0.25 cup Fresh cilantro (chopped)
- 2 tablespoons Lime juice
- 1 piece Jalapeño (finely minced, optional)
- 0.5 cup Sour cream
- 1 teaspoon Hot sauce (optional)
- 4 pieces Lime wedges (for serving)
Instructions
Preheat your oven or grill to medium-high heat.
In a small bowl, mix together the chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper.
Brush both sides of the fish fillets with olive oil, then sprinkle the spice mixture evenly over both sides of the fish.
Place the seasoned fish onto a greased baking sheet or directly on the grill. Cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove from heat and let rest for a minute before flaking into bite-sized pieces.
While the fish is cooking, prepare the cucumber salsa: In a medium bowl, combine the diced cucumber, tomatoes, red onion, cilantro, lime juice, and jalapeño (if using). Mix well and set aside.
Warm the corn tortillas by heating them in a dry skillet or directly over a gas flame for a few seconds on each side until pliable.
In another small bowl, combine the sour cream and hot sauce (if using) to make a tangy drizzle for the tacos.
Assemble the tacos: Place a few pieces of fish onto each tortilla, top with a generous spoonful of cucumber salsa, and drizzle with the sour cream mixture.
Serve immediately with lime wedges on the side for an extra squeeze of freshness.
Nutrition Facts
Calories |
1873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 2962 mg | 129% | |
| Total Carbohydrate | 217.4 g | 79% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 25.7 g | ||
| Protein | 113.3 g | 227% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 586 mg | 45% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3144 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
