These easy fish tacos pile seasoned white fish onto warm corn tortillas with a tangy crema, crunchy cabbage, and other favorite taco toppings. They’re a healthy weeknight dinner the whole family will love!
If you’re looking for some ideas to switch up your Taco Tuesday routine, these fish tacos might just be the ticket! While we love Shrimp Tacos, Pulled Pork Tacos, and classic Quick & Easy 20-Minute Tacos, these fish tacos have a beachy vibe and they’re a little bit lighter than your standard taco recipe, which is a nice change of pace sometimes.
Easy Fish Taco Recipe
Fish tacos are a type of taco that features fish or seafood as the main ingredient. They’re typically made with white fish like tilapia, cod, halibut, or mahi mahi, but feel free to use your favorite type of fish—whatever your family likes!
The fish for fish tacos is marinated and then it can be grilled, baked, or pan-fried. To make this recipe quick and easy for a weeknight dinner, I cooked the fish in a skillet on the stovetop, which takes just a few minutes. So easy!
See recipe card below this post for ingredient quantities and full instructions.
For the Fish:
- White fish fillets – Cod, tilapia, or halibut are good for fish tacos.
- Olive oil
- Lime juice – Use fresh lime juice, not bottled.
- Chili powder
- Garlic powder
- Kosher salt
- Black pepper – Freshly ground is best.
For the Sauce:
- Sour cream – For a lighter option, you can use plain Greek yogurt.
- Lime juice
- Hot sauce – Any kind you like is fine; add more or less to suit your taste preferences. Alternatively, you can add a pinch of cayenne pepper.
- Corn tortillas – If you prefer, you can use flour tortillas for fish tacos.
- Purple cabbage
- Cotija cheese – This crumbly cheese has a mild flavor that’s the perfect complement to fish tacos!
How to Make Fish Tacos
1. Make the Sauce
Combine all of the sauce ingredients in a small bowl and stir until smooth.
2. Marinate the Fish
Whisk the olive oil, lime juice, and seasonings in a bowl. Pour this mixture over the fish fillets and marinate for 30 to 40 minutes.
3. Toast the Tortillas
Toast the tortillas one at a time in a dry skillet, for 30 to 45 seconds per side. Transfer them to a bowl wrapped in a clean towel to keep them warm.
4. Cook the Fish
Heat a few tablespoons of olive oil in a skillet until it’s smoking hot. Add the fish and cook for about 3 minutes. Flip and cook until the fish is fully translucent, about 6 minutes total. Transfer to a plate lined with paper towels to drain.
5. Assemble the Fish Tacos
Place a piece of fish onto a tortilla, drizzle with fish taco sauce, and top with the cabbage, cilantro, avocado, and cheese. Serve with extra lime wedges, if desired.
How to Store Leftover Fish Tacos
If you have leftovers, store the fish separate from the tortillas and toppings; assembled tacos will get soggy in the fridge.
The fish will keep in an airtight container in the refrigerator for 3-4 days. Reheat in a dry skillet over medium heat until warmed through. The tortillas can be stored in a zip-top bag at room temperature for a day or two; reheat in the dry skillet before using so they don’t crumble when folded.
There are lots of different types of fish that would be good in fish tacos! White fish like cod, tilapia, or halibut are a good choice, or you could use a firmer fish like mahi mahi.
There are lots of delicious things you could serve with tacos for dinner! Try serving them with a side of rice and beans, or some Mexican Corn. You could also make a big salad to go along with your tacos.
Baja fish tacos are a type of fish taco that is popular in Mexico. They typically feature battered and fried fish, and they’re often served with a spicy sauce.
Just about anything you like, really! Some popular toppings include shredded cabbage or slaw, diced tomatoes, diced onions, and cilantro. You could also try serving them with Black Bean and Corn Salsa or a mango salsa.
More Fish Recipes
- Fish Tacos With Jalapeno Mango Slaw
- Salmon Patties
- One-Pan Baked Salmon and Asparagus
- Asian Salmon Recipe
- 1 lb white fish fillets such as cod, tilapia, or halibut
- ¼ cup olive oil
- ¼ cup lime juice
- 3 tsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ black pepper
- ½ cup sour cream
- ½ cup mayonnaise
- 4 tbsp lime juice
- 1 tsp hot sauce
- 12 6-in corn tortillas
- 4 cups purple cabbage shredded
- ½ cup cilantro chopped
- 1 avocado sliced
- 1 cup cotija cheese
- For the sauce, combine all the ingredients in a mixing bowl and stir to combine. Set aside.
- For the fish marinade, whisk together the olive oil, lime juice, and seasonings. Pour over fish fillets and let marinate for 30-40 minutes.
- While the fish marinates, toast the tortillas. In a dry skillet, toast the tortillas one at a time for 30-45 seconds per side. Remove and place in a bowl wrapped in a clean towel to keep warm. Repeat for all the tortillas.
- Heat a few tablespoons of olive oil in a sauté pan until smoking. Add the fish and cook for 3 minutes. Flip and cook until fully translucent, about 6 minutes total. Remove to a plate lined with paper towels to drain.
- To serve, place a piece of fish in a tortilla and top with cabbage, sauce, cilantro, avocado and cheese.