Fish Tacos
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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.
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.
Expert 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 Recipes To Try
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Fish Tacos
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
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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
