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This fish tacos recipe is bright and flavorfulpaired with a zesty seasoningfresh slawand simple sauce! It’s perfect for an easy weeknight meal.
Tacos are always a dinnertime winand these fish tacos are one of my favorites of all time. The white fish is flaky with a zingy dry rub of spicesand it’s topped with a bright tangy slaw and a creamy fish taco sauce!
I’ve been making this fish tacos recipe for yearsand it never gets old: it tastes so fresh and comfortingand it takes only 30 minutes to put together! You can make them with whatever white fish you can find: I’ve tested this recipe with tilapiacodmahi mahiand halibutand they all turn out delicious!
Why You’ll Love These Tacos
- Quick weeknight dinner: This recipe comes together in just 30 minutesperfect for busy weeknights.
- Crowd-pleasing flavors: The brightzingy flavors and contrast of textures are absolutely delicious
- Lighter than fried versions: You’ll bake the fish instead of fryingso you get loads of flavor without heaviness
- Completely customizable: Make them as mild or spicy as you likeswap the fish typechange up the taco toppingsor adjust the sauce.
5 Star Reader Review
⭐⭐⭐⭐⭐ “These turned out delicious! The flavor of the fish goes so well with the slaw and the sauce. It’s a keeper!” -Jennifer H.
Key Ingredients You’ll Need
Here are the key ingredients you’ll need for these fish tacos:
- White fish filets: Tilapiacodmahi mahior halibut all work well. I typically go with tilapia because it’s affordable and easy to find.
- Seasoning blend: My mix of chili powdercuminsmoked paprikagarlic powderand onion powder brings big flavor to the fish.
- Shredded cabbagecarrotand green onion: For the slaw; I like red cabbage for colorbut green cabbage works too. You can buy pre-shredded cabbage to save time.
- Lime juice and celery salt: Bring a brighttangy flavor and intruige to the slaw.
- Tortillas: Use either flour or corn tortillas; I like the flavor of flour.
- Fish taco sauce: I’ll share several options below: you can use sour cream-basedmayo-basedor dairy-free alternatives.
Tips for Choosing The Best Fish
The fish you choose makes a real difference in the final result. Here’s what I look for:
- Tilapia: It has a mildslightly buttery flavor that absorbs the fish taco seasoning welland it stays tender when baked. The filets are usually just the right thickness for tacosabout 1 inchwhich means they cook evenly in about 10 minutes.
- Cod: The flavor is even milder than tilapiaalmost sweetwith a flaky texture that’s absolutely perfect for cod fish tacos. It’s often slightly thicker than tilapia.
- Mahi mahi: It has a meatier texture and richer flavor.
- Halibut: It’s pricierbut the flavor and texture are outstanding.
For each typetry to find wild caught fish if you can. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
How to Make This Fish Tacos Recipe
Let me walk you through the process of making these tacos. It’s simpler than you might thinkand understanding the “why” behind each step will help you get perfect results every time.
- Start by preparing the fish. Pat the filets completely dry with paper towels: this is crucial for getting a nice crust on the fish. Season the fish with kosher salt firstthen pat the dry rub spice mixture onto all sides of the fish.
- Bake the fish at 400°F. Place the seasoned filets on a parchment-lined baking sheet and bake for about 10 minutes (or until the fish reaches 145°F internally). I like to broil for 2 minutes to get a nice crust on top.
- Make the slaw while the fish bakes. Toss all the slaw ingredients together. Make sure to serve with a slotted spoon because it releases liquid as it sits.
- Warm your tortillas. This step is essential! If you have a gas burner you can char the tortillas directly over the flame for a few seconds per side using tongs. If you don’t have a gas stovewrap them in damp paper towels and microwave for 30 seconds.
- Assemble and serve. Flake the fish into chunksthen pile it onto warmed tortillas and top with slaw and sauce.
Swaps & Variations
I love these fish tacos as isbut here are a few ways you can mix them up:
- Slaw variations: You can make my Easy Coleslaw for a creamy variationor my Cilantro Lime Slaw.
- Topping variations: Add mango salsapineapple salsapico de galloor pickled onions as fun toppings.
- Protein: Try other proteins like Salmon TacosTuna Tacos or Shrimp Tacos.
- Air fryer method: Preheat to 400°Fseason the fish the same wayand cook for 8-10 minutesflipping halfway through. The air fryer creates an even crispier exterior.
- Grilled: Try my grilled fish tacos method. It’s essentially the same recipe cooked on the grill.
- Pan-seared: Heat a cast iron skillet with a bit of olive oil over medium-high heat. Cook the seasoned fish for 3 to 4 minutes per side until it develops a golden crust.
Sauce Ideas
Once you’ve made your baked fish and quick slawall you need is the sauce! There are lots of ideas of great sauces to use. Here are my favorite sauces for these quick fish tacos:
- Fish Taco Sauce: This sauce makes fish tacos taste incredible! Limegarlic and hot sauce are the ideal compliment for flaky fish.
- Cilantro Lime Crema or Cilantro Lime Ranch: You’ll want to bathe in these sauces! They’re full of flavor and easy to make.
- Chipotle Sauce: This easy dairy free sauce is zestysmoky and creamy: perfect for tacos and burritos!
Sides That Pair Well
Once you’ve made these epic fish tacosyou’ll need something to serve with them! For weeknight mealsI usually opt for fast and easy side dishes like canned refried beans. But for a dinner partyI’ll make more side dishes to complete the meal. Here are a few ideas of sides to go with tacos:
- Refried Beans: Many canned refried beans have great flavor right out of the canor you can stir in some saltcumin and chili powder. You can also try my Homemade Refried Beans.
- Salad: This Mexican Salad is full of Latin- flavorstopped with cilantro lime dressingand crispy tortilla strips. This Tomato Avocado Salad is another great option.
- Guacamole: Try this Simple Guacamole or your favorite storebought brand.
Storage Tips
Store leftover fish refrigerated for up to 2 days. To reheatbake in a 300°F oven until warmed throughabout 5 minutesor heat in an air fryer.
The slaw keeps for about 1 day in the fridgebut it will release liquid as it sits. Drain well before serving. The sauces all last 5 to 7 days refrigerated in a sealed container.
I don’t recommend freezing any of these components. The fish loses its texture when frozen and thawed.
Dietary Notes
This fish tacos recipe is gluten-free and pescatarian.
Frequently Asked Questions
You’ll want properly seasoned fish with a good crust (not soggy)a bright acidic component like lime juice and slaw to cut through richnessand a creamy sauce that ties everything together. The contrast in textures of crispycrunchycreamyand soft is what makes the best fish tacos.
Yes! Preheat your air fryer to 400°Fseason the fish the same way with the spice ruband cook for 8-10 minutesflipping the filets halfway through. The air fryer actually creates an even crispier exterior than bakingwhich some people prefer. Just make sure not to overcrowd the basket so the hot air can circulate properly.
For crispy fish without deep fryingpan-searing is your best bet. Heat a cast iron skillet with 1-2 tablespoons of olive oil over medium-high heat until shimmering. Pat the fish very dryseason itand cook for 3-4 minutes per side without moving it. If you want traditional beer-battered fish tacosyou’ll need to dip seasoned fish in a batter (flourbeerbaking powder)then fry in 350°F oil for 3-4 minutes until golden and crispy.
You can use either! I like how flour tortillas are softer and I find them easier to work with. Corn tortillas have a more authentic taste and a firmer texture that holds up to all the toppings.
Fish Tacos Recipe
This fish tacos recipe is bright and flavorfulpaired with a zesty seasoningfresh slawand simple sauce! It’s perfect for an easy weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3 to 4 (8 tacos) 1x
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
For the fish
- 1 pound tilapia or cod* (wild caught preferable)
- 1 tablespoon chili powder
- 1 teaspoon each cumin and smoked paprika (or standard paprika)
- ½ teaspoon each garlic powder and onion powder
- 1 teaspoon kosher saltfor seasoning
For the tacos
- 3 cups shredded red cabbage (or a mix of red and green cabbage)
- 1 shredded or grated carrot (optional)
- 1 green onion
- 2 ½ tablespoons lime juice
- ¼ teaspoon each celery salt and kosher salt (or all kosher salt)
- Fish Taco Sauce (or Cilantro Lime CremaSpicy Mayoor Chipotle Sauce)
- 8 corn tortillas
- Chopped cilantrofor serving
- Lime wedgesfor serving (optional)
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Thaw the fishif necessary.
- Make the fish: In a small bowlmix together the dry rub: chili powdercuminsmoked paprikagarlic powderand onion powder. Pat the fish drythen sprinkle it with 1 teaspoon kosher salt and pat it in. Add the seasoning and pat it to cover the fish. Place the fish on a parchment lined baking sheet. Bake for 10 minutesuntil tender. Then broil for 2 minutes until the top is lightly browned.
- Make the slaw: Meanwhilethinly slice the cabbage. Shred or grate the carrot (we used a handheld julienne peeler). Thinly slice the green onion. Place the cabbagecarrots and green onion in a bowl. Stir in the lime juicesalt and celery salt. Serve immediately with a slotted spoon. The slaw picks up moisture as it sits; if you plan to let it sitmake sure to serve with the slotted spoon to strain out the moisture.
- Make the sauce: Make the Fish Taco Sauce.
- Warm the tortillas: If desiredchar the tortillas by placing them on an open gas flame on medium for a few seconds per sideflipping with tongsuntil they are slightly blackened and warm. Or warm them according to How to Warm Tortillas.
- Assemble the tacos by topping the tortillas with fishslawand sauce. Top with chopped cilantro and a spritz of lime.
Notes
*If you’re serving 4 hungry eatersyou may want to increase the fish to 1.5 pounds and up the spice quantities accordingly. The slaw and sauce should work for 12 tacos. Ormake sure to serve with a filling side dish like refried beans (purchased or homemade).
Storage notes: Store leftover fish refrigerated for up to 2 days. To reheatbake in a 300°F oven until warmed throughabout 5 minutesor heat in an air fryer. The slaw keeps for about 1 day in the fridgebut it will release liquid as it sits. Drain well before serving. The sauces all last 5 to 7 days refrigerated in a sealed container.
These turned out delicious! The flavor of the fish goes so well with the slaw and the sauce. Its a keeper!
Love this !! Since my husbands heart I keep searching for wonderful healthy recipes
Going to try this one for sure !!