Fish Taco with Lime and Cilantro Aioli

Prep Time


Fish Tacos with Lime Cilantro Aioli

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4 cups light mayonnaise
1 10# can (106 ounces) Red Gold® Petite Diced Tomatoes with Green Chilies, Lime Juice & Cilantro, drained
4 onions, chopped
4 cups chopped fresh cilantro
2 cups extra virgin olive oil
2 cups orange juice
16 Garlic Cloves (minced)
8 teaspoon dried oregano
1/3 cup chili powder
8 teaspoon cumin
salt and black pepper to taste
8 pound white flaky fish, cod
64 flour tortillas, heated
24 cups shredded red cabbage


  1. Combine mayonnaise and tomatoes to make the Lime & Cilantro Aioli.
  2. In a small bowl combine onion, cilantro, olive oil, orange juice, garlic and oregano; stir to combine. Sprinkle fish with chili powder, cumin, salt and black pepper. Spread half of the onion mixture over bottom of a glass baking dish. Arrange fish on top of mixture, spoon remaining mixture over the fish.
  3. Cover and chill for 30 minutes. Turn fish, cover and chill another 30 minutes.
  4. Fry fish in a large skillet, basting with some marinade, until just opaque in the center, about 3 to 5 minutes per side. Coarsely chop fish and divide between the tortillas. Top with cabbage and Lime & Cilantro Aioli.

Option: Grill the fish instead of frying on the stove.