Fish and Seafood

Buttery Lime Fish Tacos

Name: Buttery Lime Fish Tacos
Prep time: 10 minutes
Cook time: 5 minutes

The trick to getting delicate, fall-apart fish for tacos? A sprinkling of chile powder, cumin, salt and pepper, high-quality butter, and a quick pass under the broiler. That’s it! Don’t skimp on the lime juice garnish at the end—a citrusy squeeze goes a long way for flavor.

Prep

10 minutes

Cook

5 minutes

Servings

Level

Easy

Ingredients

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

Directions

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.