How To Make Fish Tacos

Easy Fish Tacos

The best fish tacos have a few simple parts: fish, warm tortillas, something crunchy, something creamy, and a squeeze of fresh lime.

Shredded cabbage, avocado, mango pico de gallo, peach salsa, cilantro lime crema, or creamy taco sauce all work well on the side.

Once the fish is cooked, break it into large pieces or slice it into strips. Layer it into tortillas with cabbage, avocado, lime, cilantro, and top with sour cream or creamy sauce.

Fish cooks fast, so dinner can be on the table in about 20 minutes.

Ingredients

See recipe card below for amounts.

• White Fish Fillets: Use snapper, mahi mahi, grouper, cod, halibut, tilapia, haddock, or another mild white fish. Choose fillets that are firm enough to flip in the skillet without falling apart.
• Olive Oil: Helps the seasoning stick and keeps the fish from drying out.
• Seasoning: Chili powder, garlic powder, smoked paprika, cumin, kosher salt, and black pepper give the fish a simple taco flavor.
• Lime Juice: Squeeze fresh lime juice over the cooked fish before serving.

Creamy Taco Sauce

This simple taco sauce is creamy, tangy, and a little spicy. The sriracha gives it heat, but you can use ketchup instead for a mild sauce.

• Sour Cream or Mayonnaise: Use either one, or use half sour cream and half mayo.
• Sriracha or Hot Sauce: Add as much as you like. For a mild sauce, use a little ketchup instead.
• Lime Juice: Fresh lime juice brightens the sauce.
• Salt: A small pinch is all it needs.

For Serving

• Tortillas: Medium flour or corn tortillas. I like medium tortillas, about 6 inches wide, because they are easier to fill and hold. Warm them in a dry skillet, or stack them on a microwave-safe plate, cover with a damp paper towel, and microwave for 20 to 30 seconds.
• Cabbage or Lettuce: Shredded green cabbage, iceberg lettuce, or coleslaw mix. You can buy any of these in pre-shredded bags in the produce department to save time.
• Veggies: Sliced avocado, thinly sliced radishes, fresh cilantro, thinly sliced red onion, and jalapeño.
• Cheese: Optional crumbled cotija or queso fresco, or shredded cheddar or Monterey Jack.
• To Serve: Lime wedges, pico de gallo, and hot sauce.

Instructions

• In a small bowl, stir together the sour cream or mayonnaise, sriracha or hot sauce, lime juice, and salt. Refrigerate until ready to use.
• Pat the fish dry with paper towels.
• Combine the chili powder, garlic powder, smoked paprika, cumin, salt, and black pepper in a small bowl.
• Rub the fish with olive oil, then season both sides with the spice mixture.

• Heat a large skillet over medium-high heat. Add a little olive oil and swirl to coat the pan.
• Cook the fish for 2 to 3 minutes on the first side, depending on thickness. Flip and cook for another 2 minutes, or until the fish flakes easily with a fork. Remove to a plate and squeeze lime juice over the top.
• Warm the tortillas in a dry nonstick skillet for a few seconds per side.
• Break the fish into large pieces or slice it into strips.
• Fill each tortilla with cabbage, fish, avocado, red onion, jalapeño slices, taco sauce, cilantro, and extra lime.

Make-Ahead Tips

The taco sauce can be made up to 2 days ahead and stored covered in the refrigerator.

Slice the cabbage, onion, jalapeño, and radishes earlier in the day, then keep them in separate containers until dinner. Wait to cut the avocado until just before serving.

Cook the fish right before assembling the tacos. It tastes best warm from the skillet and stays more tender that way.

Storage and Leftovers

• Store leftover cooked fish in an airtight container in the refrigerator for up to 2 days. Store the tortillas, toppings, and taco sauce separately so nothing gets soggy.
• Reheat the fish in a skillet over low heat just until warm. Fish can dry out quickly, so don't overheat it.
• Leftover fish is great in rice bowls, salads, lettuce wraps, or tacos the next day.

More Fish Taco Recipes

• Fried Mahi Mahi Tacos
• Cajun Swordfish Tacos
• Key West Shrimp Tacos
• Blackened Snapper Tacos

Check out all of our Taco Tuesday Recipes!