Chili Lime Fish Zucchini Tacos

Chili Lime Fish Zucchini Tacos


TheseΒ Chili Lime Fish Zucchini Tacos are so fresh, tasty and dynamic. I could eat these all days long… a little fish, a little veg and a creamy base is all I need.

Pro tip: cook the zucchini in the same pan as the fish to ensure you get all of those delicious juices absorbed!!

Chili Lime Fish Zucchini Tacos

Serves: 6 tacos


  • Fish
  • 1 lb fish (I used cod)
  • 3 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tbsp chili lime seasoning (from trader joes, but you can sub chili powder)
  • salt to taste
  • 1 zucchini - cut longways into strips
  • olive oil drizzle
  • 1 tsp salt
  • 1 tbsp chili lime powder
  • 6 corn tortillas
  • 6 tbsp herb cream cheese (I used chive vegan cream cheese)
  • fish (from above)
  • zuchinni (from above)
  • handful of sprouts
  • ¼ cup chopped green onions
  • Hot sauce to taste
  1. FISH: Marinate fish in olive oil, lime juice and chili lime seasoning for ~ hour, then heat 1 tbsp olive oil in a pan over high heat. Add the fish and cook for 3-5 min on each side (or until crispy). The fish should be falling apart when it's done. Set aside.
  2. ZUCCHINI: Toss all of the ingredients in a bowl, then cook zucchini over medium heat in the same pan where you cooked the fish. Cook for 10 minutes (or until slightly crispy), flipping them halfway through. Set aside.
  3. ASSEMBLE: Spread cream cheese on each tortilla, then divide the zucchini, fish, sprouts and green onions between all of the tortillas. Add hot sauce if you wish!


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