Chili Lime Fish Tacos

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Char up the tortillas and slice up some avocados for these savory, fresh, and flaky Chili Lime Fish Tacos piled high with tender chunks of fish.

  • Author: Nicole Stover
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Entree
  • Method: Searing
  • Cuisine: American


Units Scale
  • 1 1/2 pounds firm white fish such as halibut, cod, mahi-mahi, or grouper, cut into fillets
  • 1/2 tablespoon olive oil
  • 1 teaspoon chili lime seasoning, plus extra for serving
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon chipotle powder (optional, can also use smoked paprika)
  • 1 lime
  • 2 tablespoons unsalted butter
  • 1 tablespoon cilantro, chopped, optional


  1. Add all of the spices to a small bowl and mix together.
  2. Pat the fish dry. Brush the olive oil onto both sides of the fish. 
  3. Sprinkle the seasoning evenly over both sides making sure the fish is coated.
  4. Heat a skillet over medium high heat and add the butter, allowing it to melt.
  5. Carefully place the fish into the hot skillet. Allow the first side to cook for 2-3 minutes or until it easily releases from the pan.
  6. Flip the fish and allow the second side to cook for another 2-3 minutes until golden. The internal temperature should be between 130-135 degrees. The fish should be opaque and firm to the touch but still have spring.
  7. Remove from the heat. Squeeze lime over the top.
  8. Garnish with cilantro and an additional sprinkle of chili-lime seasoning if desired.


  1. Cooking times will vary by the thickness of the fish. 
  2. Always cook to temperature. Most firm, white fish are done at between 130-135 degrees.
  3. Don’t force the flip. Fish will release from the pan when it’s done.
  4. Any firm, white fish can be used for this recipe, but thicker fish is recommended. Cod, grouper, mahi-mahi, and halibut are all great options. Thinner fish like snapper will work but cook much faster and you risk over cooking.