Recipes > Lunch/Dinner > Mexican Fish with Cumin and Lime

Mexican Fish with Cumin and Lime

Quick to make and packed with flavor, this Mexican fish with cumin and lime might just become part of your Taco Tuesday recipe rotation!
mexican fish with cumin and lime on a white plate sprinkled with fresh cilantro

This is a variation of our roasted fish base recipe. It’s perfect for tacos, bowls, and tostadas. Quick to make and packed with flavor, make this Mexican fish with cumin and lime for your next Taco Tuesday!

Learn How to Make the Base Recipe

Must-Know Cooking Skill

For recipe success, learn how to:

Culinary Tips for the Best Mexican Fish

Should you cook fish with the skin on or off? For this recipe, it doesn’t matter. When you roast/bake fish in the oven with the skin side down, the skin doesn’t get crispy, so it’s not very appealing to eat. However, it does separate easily from the fish once cooked. 

Remove small pin bones before cooking using fish bone tweezers; these are no fun to bite into! A good fishmonger at your local grocery store can help you with the pin bones and skin. Don’t be shy to ask for help!

Blot the cod dry with a paper towel before rubbing on spices to remove excess moisture and to prevent steaming.

Let the spices sit on the fish for ~15 minutes before cooking for better flavor development. If your spice blend contains salt, there is no need to use additional salt.

Ingredient Substitutions

  • Cod: substitute any fish of your choice – arctic char, rainbow trout, mahi mahi, barramundi, salmon, tilapia, etc.
  • Spices: substitute a Mexican spice blend or taco seasoning.
  • Extra Virgin Olive Oil: substitute avocado or canola oil.
  • Cilantro: substitute Italian parsley or chives, but the flavor will be different.

Recipe Variations

Change up this recipe by varying the fish, spices, or herbs. Add a dash of cayenne for more spice or serve with some hot sauce.

Want some fish recipe inspiration?

Use our roasted fish base recipe as a guide, or try out these flavor variations!

Equipment Recommendations

Use these kitchen tools for recipe success:

Find all of our favorite kitchen tools here!

Health Benefits of Mexican Baked Fish:

The American Heart Association recommends eating two, 3.5-ounce servings of fish per week, and the Dietary Guidelines for Americans recommend 8 total ounces per week for the general population. This Mexican fish dish features cod, spices, and cilantro.


Fish is a quality source of protein that is rich in vitamins and minerals. While cod is not considered a fatty fish (which contain beneficial omega-3s), it contains almost no saturated fat, making it a lean protein choice.


The Moroccan spice blend adds flavor and nutrition to this recipe. Using spices decreases the need for salt, which may help reduce hypertension risk and therefore promote heart health. Additionally, these spices contain powerful antioxidants which may help reduce inflammation in the body. Learn more about the benefits of spices in this article!


Leafy green herbs, such as cilantro, are rich in essential vitamins, minerals, and phytochemicals that promote health and help fight diseases.

Learn more about health benefits of different foods in our book, To Your Taste!

Serving Suggestions

Mexican fish is a great protein addition for tacos, bowls, or tostadas. Serve alongside roasted vegetables and a whole grain such as quinoa to make a beautiful Whole Life Plate!

Serve leftover salmon cold on top of a green salad or reheat in the microwave. Top with our fresh cherry tomato salsa and lime crema for a beautiful presentation, more nutrition, and even more flavor!

Storage Tips for Leftover Mexican Fish

Cool leftover fish completely, then store in an airtight container in the refrigerator for up to 7 days.

You can also freeze leftover fish. Place in an airtight container and freeze for up to 6 months. Thaw overnight in the refrigerator before heating. When ready to heat and serve, place on a pan and cover. Place in a cold oven, then preheat the oven to 350ºF. Once the oven reaches 350ºF, check the internal temperature of the fish. If it is 145ºF or above, it’s ready to serve. If it is not yet 145º, continue cooking for a few more minutes.

Looking for more tasty dinner recipes?

Try out these tried and true recipes!

Easy Coconut Curry Base Recipe

Simple Turkey Meatballs Base Recipe

Bean Burgers Base Recipe

Whole Grain Pasta Base Recipe

mexican fish with cumin and lime on a white plate sprinkled with fresh cilantro

Mexican Fish with Cumin and Lime

This is a variation of our roasted fish base recipe. It's perfect for tacos, bowls, and tostadas. Quick to make and packed with flavor, make this Mexican fish with cumin and lime for your next Taco Tuesday!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings


  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon dried oregano leaves
  • ¼ teaspoon salt
  • ~1 pound cod (whole or individual filets)
  • Drizzle extra virgin olive oil
  • 1 Tablespoon fresh chopped cilantro
  • 1 lime, cut into wedges


  • Preheat oven to 400ºF. Prepare a baking sheet with parchment paper, nonstick spray, or a light brush of oil.
  • In a small bowl, combine spices.
  • Place cod on baking sheet, skin side down (if skin on). Blot the cod dry with a paper towel to remove excess moisture. Rub spice blend on top and sides. For maximum flavor development, let the spice blend sit on the cod ~15 minutes before cooking. Drizzle with a little extra virgin olive oil.
  • Roast 10 minutes for every inch of thickness. Fish should flake easily with a fork and internal temperature should reach 145ºF.
  • Sprinkle with fresh cilantro and lime juice. Enjoy!


Remove small pin bones before cooking using fish bone tweezers; these are no fun to bite into! 
Keyword Mexican Fish

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