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!
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
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
- 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.
FAQ’s & Expert Tips
FAQ’s
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.
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.
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.
According to FDA, the safe internal temperature for cooked fish is 145°F.
Some Tips
- If using frozen fish, allow them to thaw fully in the refrigerator.
- Serve these fish tacos with this Mexican Street Corn Slaw for extra flavor.
- After cooking the fish, let them rest for a few minutes before flaking them into pieces.
- 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.
- 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.
- When possible, use wild-caught fish since they have a better flavor and are healthier.
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.
More Incredible Taco Recipes To Try
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Fish Tacos
Equipment
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
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.
Recipe Notes
- If using frozen fish, allow them to thaw fully in the refrigerator.
- Serve these fish tacos with this Mexican Street Corn Slaw for extra flavor.
- After cooking the fish, let them rest for a few minutes before flaking them into pieces.
- 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.
- 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.
- When possible, use wild-caught fish since they have a better flavor and are healthier.
- 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.
- Originally shared September 2011.
Tried this recipe for dinner this evening & YUM! It was SO tasty! Will be keeping this on regular rotation from now on 😋
That’s wonderful, so glad you enjoyed it!
so yummy!! i love it! i ll definitely try it!!
So happy you enjoy it! Let us know how you like it once you give these tasty tacos a try!
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?
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!
HIHI, I liked it.
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!
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. 🙂
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!
Popcorn shrimp in these tacos sounds like an excellent idea. Let me know how they turn out. Good luck. 🙂
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!
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. 🙂
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.
Jasmine, that fish taco sounds amazing, I might try and make it myself. Thank you.
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.
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!
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. 🙂
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!!!
I believe it, I was in the same boat. You have to try a fish taco, you’ll love them. 🙂
I love your version of fish taco!!
Thank you. 🙂
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!
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.