Tequila Lime Fish Tacos

Tequila lime fish tacos // loveandlemons.com

We’re switching things up today – this one is all about love for limes. (our alter-ego blog).

The great thing about this recipe is that once you gather all the ingredients for the tacos, you’ll conveniently have everything you need to make margaritas to go with them. It’s like one of those “cook once, eat twice meals.” Only with drinking. Which is even better, right? Just be sure to get tons of extra limes.

Cheers to a happy weekend!

tequila lime fish tacos
Serves: 6 tacos
marinate the fish:
  • 2 big fillets of tilapia (or 3 smaller ones)
  • splash of olive oil
  • splash of tequila
  • a drizzle of agave syrup
  • 1 clove garlic, chopped
  • zest of 1 lime (you’ll use the juice later)
  • a few pinches of chile powder
  • salt & pepper
pickled onions:
  • ½ a red onion, thinly sliced
  • splash of rice vinegar
  • a few pinches of salt
serve with:
  • 6 corn or flour tortillas, grilled
  • creme fraiche, sour cream, or (my personal choice this time), kewpie mayo.
  • avocado slices
  • sriracha
  • shredded cabbage, seasoned with a little salt & lime juice
  • cilantro
  • extra lime slices
  1. Whisk the fish marinade ingredients together in a medium bowl. Coat the fish and refrigerate for 30 minutes.
  2. Meanwhile, thinly slice your red onion. Blanch the slices in boiling water for 30 seconds and chill them immediately in ice water. Drain and toss them with the rice vinegar and salt. Refrigerate until ready to use. (longer the better, you can also make them ahead and store in the fridge for at least a few days)
  3. Remove fish from the fridge. Heat a grill pan or skillet over medium-high heat and cook the fish 3-4 minutes per side, or until it’s done and flaky. Squeeze a few big squeezes of lime juice on it just before you take it out of your pan. Let fish cool slightly, and flake it into smaller pieces.
  4. Grill tortillas (or char them slightly over a gas flame).
  5. Assemble tacos with the fish, a dollop of cream (of your choice), avocado slices, sriracha, shredded cabbage, cilantro, and serve with extra lime slices.
make these dairy free by skipping the cream and turning the avocado slices into guacamole (smash avocado with lime and salt).

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Yum, these look really good! I love to char my tortillas stovetop, too :) I’ll have to try these, it’s nice to see a fish taco that’s not fried.

    • jeanine from loveandlemons.com on said:

      Thanks! I prefer them not fried – I hate how the fried breading can become soggy once it’s in the tortilla with the toppings.

  2. Erin from acloverandabee.blogspot.com on said:

    These sound absolutely amazing! I’ve just recently discovered the world of fish tacos and am in heaven. I’ll definitely be trying some of these.

  3. cassie from bakeyourday.net on said:

    I love everything about these tacos, Jeanine!

  4. Eileen from hampiesandwiches.blogspot.com on said:

    Fish tacos are truly the greatest. :) These look so delicious–I wish I could have some right now!

  5. Allison T from aredesignedlove.blogspot.com on said:

    This sounds not only delightful but refreshing. Love your pictures and the recipe!

    • jeanine from loveandlemons.com on said:

      thanks, I love bright zesty food especially for summer :)

  6. Tieghan from halfbakedharvest.com on said:

    Tequila lime is the best flavor with fish. These are beautiful!

    • jeanine from loveandlemons.com on said:

      I think so! I just love the kick it brings. thanks!

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  9. Thanks for sharing! They look awesome and fish in tacos is nice change for chicken and shrimp I usually use.

  10. kirsten from kirstenmanick.com on said:

    I made these last night for dinner and they were fantastic. I have been cooking from your blog for the past few weeks and have loved everything! Your recipes are packed with flavor, but are still light and leave me feeling fantastic afterward. I’m a fan :)

    • jeanine from loveandlemons.com on said:

      Hi Kirsten,

      I’m so happy to hear, thanks for sharing the wonderful feedback!

  11. Jenny from jennykraemer.com on said:

    I made these Saturday night and can’t stop thinking about them. My bf and I both agreed: best fish tacos we’ve ever tasted! Such a great balance of flavors. Thanks so much for the recipe, I’m sure it will become a regular in my weekly meal planning : )

    • jeanine from loveandlemons.com on said:

      thank you, best comment ever :). Made my day!

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  13. liz on said:

    i’d love to try grilled or marinaded tofu in this recipe – any recommendations for rubs/marinades?

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  24. Beth on said:

    Have you ever made these ahead and reheated? I wanted to add this to a party menu and I would have to make it a day ahead.


    • jeanine from loveandlemons.com on said:

      Hi Beth, I don’t like to make fish in advance (it gets dry once it’s reheated). The most I would suggest doing ahead of time is really just prepping everything… although you could probably start the fish marinating the night before, (just be sure not to squeeze lime juice in it because the lime juice will “cook” it like ceviche). Hope that helps!

  25. Autumn on said:

    These were some of the best fish tacos I have ever had. So many flavors. Thank you!

    • jeanine from loveandlemons.com on said:

      Hi Autumn, I’m so glad you liked them!!

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