Buttery Lime Fish Tacos


10 minutes


5 minutes





  • 4 (6-ounce) white fish filets (such as cod, mahi-mahi or halibut)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • salt and black pepper
  • ½ cup Challenge Spreadable Butter
  • 8 corn tortillas, warmed
  • 1 cup finely shredded cabbage
  • ½ cup chopped cilantro, for serving
  • sour cream, for serving
  • lime wedges, for serving


  • 1

    Place a rack in the oven 6 to 8 inches away from the heater element. Preheat broiler to high.

  • 2

    Combine chili powder, cumin, ¾ teaspoon kosher salt and ½ teaspoon black pepper in a small bowl. Pat fish dry and coat with spice mixture. Arrange fish filets on a foil-lined baking sheet and spread each filet with 1 tablespoon of Challenge Spreadable Butter.

  • 3

    Broil for 5-6 minutes, or until the fish is just cooked through and crispy on the edges. Spread each filet with remaining 1 tablespoon butter, then cut in half and place on a warmed corn tortilla. Top with shredded cabbage, cilantro and a dollop of sour cream. Squeeze with fresh lime juice and serve.

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