• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Lunch Dinner Seafood Mexican
4.9 from 56 votes

Fish Tacos

Jump to RecipePrintRate
By: Joanna Cismaru •9/19/22 24 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for freshly made fish tacos on a white serving platter.

Homemade Fish Tacos loaded with fresh ingredients! Perfectly seasoned fish on crispy tortillas, served with a homemade mayo sauce and garnished with red cabbage and green onions! These Fish Tacos are healthy, incredibly fresh and bursting with tons of flavor!

6 fish tacos on a white serving platter.
Table of Contents Open
  • Fish Tacos
  • Ingredient Notes
    • For Sauce
    • For Tacos
  • How To Make Fish Tacos
  • FAQ’s
  • Frequently Asked Questions
    • What other fish can I use?
    • Can I substitute the fish with something else?
    • What can I serve with fish tacos?
    • What is the safe internal temperature for cooked fish?
  • Expert Tips
  • Leftovers
  • More Incredible Recipes To Try
  • Fish Tacos
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

Fish Tacos

When you want to boost up your taco game and don’t know where to start, you know I’ve got you covered! Fish tacos are such an easy way to make a lighter fresh meal with seriously delicious flavors and really simple steps to put together. Plus, with just 15 minutes prep time, it will feel like a walk in the park to get this meal ready!

  • 15 Minute Prep Time
  • Simple Instructions
  • Tasty Flavors
  • Incredibly Fresh and Healthy

You can use any white fish you like. I’ve made these with Haddock, Cod, Basa and even Marlin, so use your favorite. Not only that but you can cook it any way you like as well. In the past I’ve grilled it, baked it and pan fried it. That’s what’s so great about these fish tacos, they’re versatile. And when you pair them with my awesome mayo sauce, you’ve got a winner!

Ingredient Notes

overhead shot of ingredients needed to make fish tacos.

For Sauce

  • Sour Cream – You can swap this for Greek yogurt for a healthier alternative.
  • Mayonnaise – You can use either store bought or homemade mayonnaise.
  • Lime juice – Freshly squeezed lime juice is best.
  • Seasoning – Chili powder, cumin, oregano and dried dill. Feel free to play around with your favorite spices and herbs.

For Tacos

  • Fish – You’ll need a few fillets of fresh Haddock. However, any other white fish would work as well such as Cod, Marlin, Basa or Flounder.
  • Tortillas – Small store-bought tortillas or homemade tortillas work, whether they’re corn or flour. Make sure you toast them up first, completely changes the taco experience.
  • Toppings – Go nuts with the toppings and use your favorites. I used shredded red cabbage, because I think it looks amazing and taste great on these fish tacos, cilantro, green onions and a bit of crumbled feta cheese. You can also use queso fresco, radishes, red onion, or jalapeños for a bit of a kick. Your tacos, your rules.

How To Make Fish Tacos

process shots showing how to make the sauce and cook the fish for fish tacos.
  1. Cook the fish: Season the fish fillets with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Add the fish fillets to the skillet, and cook for about 2 minutes per side, or until it starts to turn a bit golden. The fish is cooked through when it loses its translucent or raw appearance. Do not overcrowd, you will need to do this in batches. Transfer the fish to a plate and repeat with remaining fish fillets.
  2. Make the Sauce: Mix all the sauce ingredients together in a small bowl and refrigerate until ready to use.
  3. Assemble the tacos: Lightly toast the tortillas in a skillet over medium-high heat. Using a fork, break the fish into bite size pieces. Top each tortilla with fish, sauce, cabbage, feta cheese, green onions, and garnish with cilantro.
detailed process shots showing how to assemble fish tacos.

FAQ’s

Frequently Asked Questions

What other fish can I use?

If you’re not a fan of Haddock or can’t find it in your grocery store then you can sub it for a number of different fish such as Cod, Flounder, Basa, Marlin, Pollack or Tilapia. Avoid leaner fish such as swordfish or tuna.

Can I substitute the fish with something else?

Don’t limit yourself to just what I’ve included in my recipe card, you can use whatever you’d like to in these tasty little hand held treats. Your fish can be subbed with shrimp, carnitas, steak or chicken. And while you’re at it, you can add extra fillings such as pineapple salsa, corn, or avocado.

What can I serve with fish tacos?

While this dish is a complete meal on its own, you can easily pair it with some delicious side dishes such as Cilantro Lime Rice or Mexican Street Corn Salad, just to name a few.

What is the safe internal temperature for cooked fish?

According to FDA, the safe internal temperature for cooked fish is 145°F.

close up of a plate with fish tacos.

Expert Tips

  1. If using frozen fish, allow them to thaw fully in the refrigerator.
  2. Serve these fish tacos with this Mexican Street Corn Slaw for extra flavor.
  3. After cooking the fish, let them rest for a few minutes before flaking them into pieces.
  4. To bake the fish in the oven, season the fillets with salt and pepper, place them on a baking sheet lined with parchment paper and bake at 400°F for about 10 to 15 minutes or until cooked through.
  5. To grill the fish, preheat your grill to medium-high heat. Brush the grill grates with oil and place the seasoned fish on the grill. Cook for about for about 3-4 minutes per side or until no longer translucent and flakes easily with a fork.
  6. When possible, use wild-caught fish since they have a better flavor and are healthier.
a hand holding a fresh fish taco.

Leftovers

If you have any leftover ingredients, I recommend storing everything separately and not assembled as tacos, since they might get soggy. The oils in fish are very fragile and can oxidize over a short amount of time, which can give the fish that “fishy” taste. However, you can still store it in the fridge in an airtight container for up to 3 days. The sauce can also be stored separately in an airtight container for 3 to 4 days.

6 fish tacos on a white serving platter.

More Incredible Recipes To Try

  • Blackened Fish Tacos with Mango and Avocado Salsa
  • Easy Ground Beef Tacos
  • Vietnamese Fish Tacos
  • Chicken Street Tacos
  • Steak Tacos
  • Birria Tacos
  • Tacos Al Pastor
  • Fish and Chips

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

6 fish tacos on a white serving platter.
4.93 from 56 votes

Fish Tacos

Prep 15 minutes minutes
Cook 25 minutes minutes
Total 40 minutes minutes
10
Rate Recipe Print Recipe
Homemade Fish Tacos loaded with fresh ingredients! Perfectly seasoned fish on crispy tortillas, served with a homemade mayo sauce and garnished with red cabbage and green onions! These Fish Tacos are healthy, incredibly fresh and bursting with tons of flavor!
Prevent your screen from going dark

Ingredients

Sauce

  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 2 tablespoon lime juice (from 1 lime)
  • 1 teaspoon dried dill
  • ½ teaspoon dried oregano

Tacos

  • 1½ pounds haddock
  • ½ teaspoon salt (to taste)
  • ½ teaspoon pepper (to taste)
  • 2 tablespoon olive oil
  • 10 small tortillas

Toppings

  • 1 cup cabbage (shredded)
  • ½ cup feta cheese (crumbled)
  • 3 green onions (sliced diagonally)
  • ¼ cup cilantro (chopped)
  • 1 lemon (cut in wedges)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Cook the fish: Season the fish fillets with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Add the fish fillets to the skillet, and cook for about 2 minutes per side, or until it starts to turn a bit golden. The fish is cooked through when it loses its translucent or raw appearance. Do not overcrowd, you will need to do this in batches. Transfer the fish to a plate and repeat with remaining fish fillets.
  • Make the Sauce: Mix all the sauce ingredients together in a small bowl and refrigerate until ready to use.
  • Assemble the tacos: Lightly toast the tortillas in a skillet over medium-high heat. Using a fork, break the fish into bite size pieces. Top each tortilla with fish, sauce, cabbage, feta cheese, green onions, and garnish with cilantro.
  • Serve: Serve warm with lemon wedges on the side to drizzle lemon juice over the tacos.

Equipment

  • 12″ AllClad Stainless Skillet

Notes

  1. If using frozen fish, allow them to thaw fully in the refrigerator.
  2. Serve these fish tacos with this Mexican Street Corn Slaw for extra flavor.
  3. After cooking the fish, let them rest for a few minutes before flaking them into pieces.
  4. To bake the fish in the oven, season the fillets with salt and pepper, place them on a baking sheet lined with parchment paper and bake at 400°F for about 10 to 15 minutes or until cooked through.
  5. To grill the fish, preheat your grill to medium-high heat. Brush the grill grates with oil and place the seasoned fish on the grill. Cook for about for about 3-4 minutes per side or until no longer translucent and flakes easily with a fork.
  6. When possible, use wild-caught fish since they have a better flavor and are healthier.
  7. If you have any leftover ingredients, I recommend storing everything separately and not assembled as tacos, since they might get soggy. The oils in fish are very fragile and can oxidize over a short amount of time, which can give the fish that “fishy” taste. However, you can still store it in the fridge in an airtight container for up to 3 days. The sauce can also be stored separately in an airtight container for 3 to 4 days.
  8. Originally shared September 2011.

Nutrition Information

Serving: 1tacoCalories: 290kcal (15%)Carbohydrates: 18g (6%)Protein: 15g (30%)Fat: 17g (26%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 54mg (18%)Sodium: 636mg (28%)Potassium: 306mg (9%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 285IU (6%)Vitamin C: 8mg (10%)Calcium: 101mg (10%)Iron: 2mg (11%)
© Author Jo

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

6 fish tacos on a white serving platter.

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 551
  • 1
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Subscribe
Notify of
guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

24 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Jenn@HouseOfJandCo
Jenn@HouseOfJandCo
Posted: 2 years ago

Tried this recipe for dinner this evening & YUM! It was SO tasty! Will be keeping this on regular rotation from now on 😋

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Jenn@HouseOfJandCo
Posted: 2 years ago

That’s wonderful, so glad you enjoyed it!

0
Reply
Desicart
Desicart
Posted: 2 years ago

5 stars
so yummy!! i love it! i ll definitely try it!!

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Desicart
Posted: 2 years ago

So happy you enjoy it! Let us know how you like it once you give these tasty tacos a try!

0
Reply
Clelie
Clelie
Posted: 2 years ago

I love your recipes. I have a technical problem…☺ HOW do you make your taco shells hold this ‘taco’ shape and toast beautifully??? I don’t ever seem to have beautiful ‘presentation’ taco shells. Tips?

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Clelie
Posted: 2 years ago

For this recipe, we just brown the tortillas in a skillet until golden brown on both sides. Then use those to hold the taco filling.
Let us know how this turns out for you!

0
Reply
Lee Min Young
Lee Min Young
Posted: 10 years ago

HIHI, I liked it.

0
Reply
Gao-Jai
Gao-Jai
Posted: 10 years ago

Jo, you really are the best. I tried your Bang Bang Chicken which I must say was out of this world. And then I tried your Fish Tacos. First of all, I don’t typically like to eat fish. Secondly, I have never tried fish tacos before. I made this with Tilapia and they were still amazing. You are an amazing cook. I am already indebted to you. Thank you for your delicious recipes!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Gao-Jai
Posted: 10 years ago

Hi Gao-Jai
I really appreciate your comment, thank you so much, this truly makes my day when I receive comments like this about people trying some of my recipes and loving them. Thank you, thank you. 🙂

0
Reply
Fisher Boy Food
Fisher Boy Food
Posted: 11 years ago

5 stars
These looks absolutely delcious! Think we’ll give them a try and substitute the marlin for some popcorn shrimp. If they come out looking even half as delicious as your photos here, we’ll be happy!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Fisher Boy Food
Posted: 11 years ago

Popcorn shrimp in these tacos sounds like an excellent idea. Let me know how they turn out. Good luck. 🙂

0
Reply
Fisher Boy Food
Fisher Boy Food
Reply to  Joanna Cismaru
Posted: 11 years ago

5 stars
Hey Jo! The tacos actually turned out really great – we turned it into a fun family meal and had the kids help out with dinner. All in all, a great way to bring the family together around the dinner table!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Fisher Boy Food
Posted: 11 years ago

Hi there, Glad to hear this. Funny thing is we made fish tacos again here yesterday and this time I made them with tilapia and they were just wonderful. Very healthy. Glad you enjoyed them. 🙂

0
Reply
Jasmine
Jasmine
Posted: 12 years ago

I Have only had one fish taco that i have liked. I had been on the search and like you pointed out most people batter and fry the fish, most of the time tilapia…
I found the most wonderful fish tacos at a place called California pizza kitchen. The are called baja fish tacos and they are made with sauteed mahi mahi, cabbage, ranchito sauce, and avocado if you want. I was so happy they sautted the fish instead of frying. It had a slight crust on the out side without taking away from the flavor of the fish like frying does.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jasmine
Posted: 12 years ago

Jasmine, that fish taco sounds amazing, I might try and make it myself. Thank you.

0
Reply
Jasmine
Jasmine
Reply to  Joanna Cismaru
Posted: 12 years ago

No problem. If you can find a california pizza kitchen near you, you have to try it, and if you try and make it, let me know how it turned out.

0
Reply
mjskit
mjskit
Posted: 12 years ago

Jo – I’m so glad you finally tried fish tacos! For years, it I saw fish tacos on the menu at a restaurant, I ordered them. I’m on a quest for the best restaurant fish tacos. These my dear, look delicious! I prefer the grilled or sauteed fish as well so I’m going to have to give the a try!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  mjskit
Posted: 12 years ago

You know that’s funny, I can’t say I’ve even seen them at a restaurant, but I will definitely have to look for them now. 🙂

0
Reply
Charissa
Charissa
Posted: 12 years ago

Would you believe it!? I don’t think I’ve ever had a fish taco, but man…you’re making me want to try it!!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Charissa
Posted: 12 years ago

I believe it, I was in the same boat. You have to try a fish taco, you’ll love them. 🙂

0
Reply
anh
anh
Posted: 12 years ago

I love your version of fish taco!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  anh
Posted: 12 years ago

Thank you. 🙂

0
Reply
Mihaela
Mihaela
Posted: 12 years ago

Hi Jo, I’m the same, tv on Food Network almost all the time, and my husband knows some of the chefs on tv too 🙂 I love fish tacos, I had them first at the restaurant I used to work, so I made it home too. I like your sauce with capers and cumin, it sounds like a great addition!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mihaela
Posted: 12 years ago

Thanks Mihaela, like I said I’ve never tried them before, this was my first, and I was quite impressed. I’ll have to make them again, with different type of fish.

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 minutes mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 minutes mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 minutes mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 minutes mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 minutes mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 minutes mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 minutes mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 minutes mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 minutes mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 minutes mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hour hr 15 minutes mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 minutes mins

Salisbury Steak

beef lo mein in a black wok.
30 minutes mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 minutes mins

Easy Beef and Broccoli Stir Fry

skillet shepherd's pie in a cast iron skillet with a portion taken out.
1 hour hr 25 minutes mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 minutes mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hours hrs 30 minutes mins

Italian Stuffed Peppers

a serving of spaghetti bolognese in a white bowl garnished with parsley.
1 hour hr 5 minutes mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz