Fish Tacos with Persian Lime Olive Oil

Fish Tacos with Persian Lime Olive Oil


1/4 cup J. Olive Co Persian Lime Olive Oil
1 tsp cumin
2 Tbsp. freshly chopped cilantro
1 lb firm white fish filets, such as halibut or cod
8 corn tortillas
1 small lime, cut into wedges for garnish


1. In a small bowl, combine lime olive oil, cumin, and cilantro. Place fish in a resealable bag. Add marinade and place in refrigerator for 15 minutes. Preheat oven to 350 degrees.

2. Place marinated fish on baking sheet and bake for 15-20 minutes, until fish flakes easily with a fork. You may also broil or grill fish, allowing 10 minutes per inch of thickness. 

3. Warm corn tortillas individually in a skillet on low, or in a microwave with a damp cloth or paper towel in between each tortilla. 

4. When fish is cooked, cut into strips or chunks and divide among tortillas. Garnish with a squeeze of fresh lime and preferred toppings. 

Recommended toppings: Shredded cabbage or cole slaw, shredded lettuce, sour cream, thinly sliced onions, raw or pickled, salsa verde, avocado, queso fresco.