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Between our Mexican heritage and Arizona blood, our family LOVES a good taco!! Taco Tuesday? Try tacos any day!! While we love our classic chicken and beef, this fish tacos recipe is also on repeat for dinner.
Fish tacos are a party in your mouth, and if you haven’t jumped on this delicious bandwagon yet, now’s the time! Forget heavy, greasy meals; these beauties are all about fresh flavors – flaky, perfectly cooked fish nestled in a warm tortilla, piled high with a creamy cabbage slaw.
This Mexican dish is fantastic for a quick weeknight dinner, a fun gathering with friends, or a light lunch. They’re on the table in only 30 minutes and packed with irresistible flavor. So, if you’re looking for a meal that’s fresh, fun, and flavorful, fish tacos are definitely your next go-to!
Pair them with our classic rice and beans for the perfect fiesta!
Why we think you’ll love it:
- Packs a flavor punch. You get the savory goodness of the fish, the soft give of the tortilla, and then a burst of freshness from things like crunchy cabbage slaw.
- Make it your own. They’re super customizable, so everyone can build their dream fish taco.
- On the table in no time! This easy dinner idea is on the table in only 30 minutes! Just a few simple steps for one tasty bite.
Fish Tacos Ingredients and Substitutions
- ¼ cup mayonnaise – or plain Greek yogurt
- juice of one lime – Fresh lime juice is best. If needed, you can use fresh lemon juice.
- 1 tablespoon sour cream
- 1 tablespoon honey – or maple syrup
- 1 tablespoon white vinegar – or apple cider vinegar
- ½ teaspoon salt
- 3 cups shredded cabbage – or pre-shredded coleslaw mix (which often includes carrots and sometimes red cabbage for added color and flavor)
Fish
- 1 pound fresh tilapia fillets – We love tilapia best, but other white fish like cod, mahi-mahi, or snapper can be used.
- ½ teaspoon garlic powder
- ½ teaspoon chili powder – or cayenne pepper or smoked paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon oil
For Serving
- corn tortillas – or flour tortillas
- sour cream and salsa – or Pico de Gallo, avocado, or fresh cilantro, red onion, cotija cheese, or Guacamole
How to Make Fish Tacos
- SLAW. In a medium bowl, stir the mayonnaise, lime juice, sour cream, honey, vinegar, and salt. Add the cabbage and toss to coat. Cover and refrigerate the slaw while the fish cooks.
- FISH. Stir the garlic powder, chili powder, cumin, salt, and pepper. Sprinkle the mixture on both sides of the tilapia fillets.
- COOK. Heat the oil in a large skillet over medium heat. Add the fish pieces to the skillet and cook 6-8 minutes per side, or until browned and cooked through.
- Break the fish apart in the pan into bite-sized pieces.
- Serving suggestion: warm the corn tortillas on a damp towel for 1 minute in the microwave. Add a scoop of fish to the middle of the tortilla, and top with slaw, sour cream, salsa, and lime wedges.
Kristyn’s Recipe Tips
- Tilapia cooks quickly. We aim for the fish to become opaque and flaky, but still moist. Overcooked fish will be dry and rubbery.
- While flour tortillas can be used, we prefer corn tortillas. To keep them from tearing, we like to keep them warm.
- We like to make the slaw at least 30 minutes ahead of time to allow the flavors to meld, but it can be made the day before.
Fish Tacos
Ingredients
Slaw
- ¼ cup mayonnaise
- juice of one lime
- 1 tablespoon sour cream
- 1 tablespoon honey
- 1 tablespoon white vinegar
- ½ teaspoon salt
- 3 cups shredded cabbage
Fish
- 1 pound fresh tilapia fillets
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon oil
For Serving
- corn tortillas
- sour cream and salsa
Instructions
Slaw
- In a medium bowl, stir the mayonnaise, lime juice, sour cream, honey, vinegar, and salt. Add the cabbage and toss to coat. Cover and refrigerate the slaw while the fish cooks.
Fish
- Stir the garlic powder, chili powder, cumin, salt, and pepper. Sprinkle the mixture on both sides of the tilapia fillets.
- Heat the oil in a large skillet over medium heat. Add the fillets to the skillet and cook 6-8 minutes per side, or until browned and cooked through.
- Break the fish apart into bite-sized pieces.
- To serve, warm the corn tortillas in a damp towel for 1 minute in the microwave. Add a scoop of fish to the middle of the tortilla, and top with slaw, sour cream, and salsa.
Notes
- Tilapia cooks quickly. We aim for the fish to become opaque and flaky, but still moist. Overcooked fish will be dry and rubbery.
- While flour tortillas can be used, we prefer corn tortillas. To keep them from tearing, serve them warm.
- We like to make the slaw at least 30 minutes ahead of time to allow the flavors to meld, but it can be made the day before.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Corn tortillas are often considered the best for fish tacos due to their traditional pairing with seafood, and the sturdy texture holds up well to fillings and sauces.
The slaw can be made the day before and stored in an airtight container in the fridge. The fish rub can be mixed and stored in a container. The fish is best when cooked right before serving.
Store leftover fish and slaw in separate containers in the fridge for 2-3 days. Freezing the cooked fish is possible for up to 3 months, but it may affect the texture; reheat gently. Freezing the slaw is not recommended.
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