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

Fish Tacos

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!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Lunch
Cuisine: American, Mexican
Keyword: fish taco recipe, fish tacos
Servings: 10
Calories: 290kcal

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

  • 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.

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

Serving: 1taco | Calories: 290kcal | Carbohydrates: 18g | Protein: 15g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 636mg | Potassium: 306mg | Fiber: 1g | Sugar: 3g | Vitamin A: 285IU | Vitamin C: 8mg | Calcium: 101mg | Iron: 2mg