How To Make Fish Tacos
These easy fish tacos are made with mild white fish, warm tortillas, crunchy cabbage, avocado, lime, and a simple taco sauce. Use snapper, mahi mahi, grouper, cod, halibut, or another firm white fish.
Ingredients
Fish
- 1 pound mild white fish fillets, such as snapper, mahi mahi, grouper, cod, or halibut
- 1 ½ tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- juice of 1 lime
Taco Sauce
- ½ cup sour cream or mayonnaise
- 1 tablespoon sriracha sauce or hot sauce
- 1 teaspoon fresh lime juice
- pinch of salt
For Serving
- 8 medium corn or flour tortillas
- 2 cups shredded cabbage, iceberg lettuce, or coleslaw mix
- 1 avocado, sliced
- 1 small red onion, thinly sliced
- 1 jalapeño, thinly sliced
- 4 radishes, thinly sliced
- 2 tablespoons chopped fresh cilantro
- lime wedges
Instructions
- In a small bowl, stir together the sour cream or mayonnaise, sriracha, lime juice, and salt. Refrigerate until ready to use.
- Pat the fish dry with paper towels.
- In a small bowl, mix the chili powder, garlic powder, smoked paprika, cumin, salt, and black pepper.
- Rub the fish with olive oil, then season both sides with the spice mixture.
- Heat a large skillet over medium-high heat and add one tablespoon of olive oil.
- Cook the fish for 2 to 3 minutes on the first side, depending on thickness. Flip and cook another 2 minutes, or until the fish flakes easily with a fork.
- Squeeze fresh lime juice over the cooked fish.
- Warm the tortillas in a dry skillet or directly over a gas flame for a few seconds per side.
- Break the fish into large pieces.
- Fill each tortilla with cabbage, fish, avocado, red onion, jalapeño slices, taco sauce, cilantro, and extra lime. Serve right away.
Notes
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 to keep everything from getting soggy.
Reheat the fish gently in a skillet over low heat or in the microwave for 20 to 30 seconds, just until warm. Fish can dry out quickly, so don’t overheat it.
Leftover fish is great in rice bowls, fish taco salads, lettuce wraps, or quick tacos the next day. Add it to chopped romaine or cabbage with avocado, radishes, jalapeños, lime, and taco sauce for an easy lunch.
Nutrition
Calories: 438.5kcalCarbohydrates: 35gProtein: 29.1gTotal Fat: 21.5gSaturated Fat: 5.3gCholesterol: 58.9mgSodium: 566.1mgPotassium: 1003.3mgFiber: 8.6gSugar: 4.4g
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