This fish tacos recipe is bright and flavorful, paired with a zesty seasoning, fresh slaw, and simple sauce! It’s perfect for an easy weeknight meal.
Tacos are always a dinnertime win, and these fish tacos are one of my favorites of all time. The white fish is flaky with a zingy dry rub of spices, and it’s topped with a bright tangy slaw and a creamy fish taco sauce!
I’ve been making this fish tacos recipe for years, and it never gets old: it tastes so fresh and comforting, and 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 tilapia, cod, mahi mahi, and halibut, and they all turn out delicious!
Why You’ll Love These Tacos
- Quick weeknight dinner: This recipe comes together in just 30 minutes, perfect for busy weeknights.
- Crowd-pleasing flavors: The bright, zingy flavors and contrast of textures are absolutely delicious
- Lighter than fried versions: You’ll bake the fish instead of frying, so you get loads of flavor without heaviness
- Completely customizable: Make them as mild or spicy as you like, swap the fish type, change up the taco toppings, or 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.
Ingredients You’ll Need
Here are the key ingredients you’ll need for these fish tacos:
- White fish filets: Tilapia, cod, mahi mahi, or halibut all work well. I typically go with tilapia because it’s affordable and easy to find.
- Seasoning blend: My mix of chili powder, cumin, smoked paprika, garlic powder, and onion powder brings big flavor to the fish.
- Shredded cabbage: I like red cabbage for color, but green cabbage works too. You can also buy pre-shredded cabbage to save time.
- Carrot: Adds sweetness and crunch. Use a julienne peeler or grater.
- Green onion or red onion: For a sharp, fresh bite.
- Fresh lime juice: Essential for that bright, tangy flavor.
- Celery salt: This adds an intrigue 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-based, mayo-based, or dairy-free alternatives.
- Chopped cilantro and lime wedges: For the garnish.
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 mild, slightly buttery flavor that absorbs the fish taco seasoning well, and it stays tender when baked. The filets are usually just the right thickness for tacos, about 1 inch, which means they cook evenly in about 10 minutes.
- Cod: The flavor is even milder than tilapia, almost sweet, with 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 pricier, but the flavor and texture are outstanding.
For each type, try 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 think, and 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 first, then 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 stove, wrap them in damp paper towels and microwave for 30 seconds.
- Assemble and serve. Flake the fish into chunks, then pile it onto warmed tortillas and top with slaw and sauce.
Swaps & Variations
I love these fish tacos as is, but here are a few ways you can mix them up:
- Slaw variations: You can make my Easy Coleslaw for a creamy variation, or my Cilantro Lime Slaw.
- Topping variations: Add mango salsa, pineapple salsa, pico de gallo, or pickled onions as fun toppings.
- Protein: Try other proteins like Salmon Tacos, Tuna Tacos or Shrimp Tacos.
- Air fryer method: Preheat to 400°F, season the fish the same way, and cook for 8-10 minutes, flipping 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 slaw, all 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! Lime, garlic 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 zesty, smoky and creamy: perfect for tacos and burritos!
Sides That Pair Well
Once you’ve made these epic fish tacos, you’ll need something to serve with them! For weeknight meals, I usually opt for fast and easy side dishes like canned refried beans. But for a dinner party, I’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 can, or you can stir in some salt, cumin and chili powder. You can also try my Homemade Refried Beans.
- Salad: This Mexican Salad is full of Latin-style flavors, topped with cilantro lime dressing, and 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 reheat, bake in a 300°F oven until warmed through, about 5 minutes, or heat in an air fryer.
The slaw keeps for about 1 day in the fridge, but 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 richness, and a creamy sauce that ties everything together. The contrast in textures of crispy, crunchy, creamy, and soft is what makes the best fish tacos.
Yes! Preheat your air fryer to 400°F, season the fish the same way with the spice rub, and cook for 8-10 minutes, flipping the filets halfway through. The air fryer actually creates an even crispier exterior than baking, which some people prefer. Just make sure not to overcrowd the basket so the hot air can circulate properly.
For crispy fish without deep frying, pan-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 dry, season it, and cook for 3-4 minutes per side without moving it. If you want traditional beer-battered fish tacos, you’ll need to dip seasoned fish in a batter (flour, beer, baking 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.
Epic Fish Tacos
Pin Recipe
Print RecipeThis fish tacos recipe is bright and flavorful, paired with a zesty seasoning, fresh slaw, and 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)
- 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 salt, for 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 Crema, Spicy Mayo, or Chipotle Sauce)
- 8 corn tortillas
- Chopped cilantro, for serving
- Lime wedges, for serving (optional)
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Thaw the fish, if necessary.
- Make the fish: In a small bowl, mix together the dry rub: chili powder, cumin, smoked paprika, garlic powder, and onion powder. Pat the fish dry, then 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 minutes, until tender. Then broil for 2 minutes until the top is lightly browned.
- Make the slaw: Meanwhile, thinly slice the cabbage. Shred or grate the carrot (we used a handheld julienne peeler). Thinly slice the green onion. Place the cabbage, carrots and green onion in a bowl. Stir in the lime juice, salt and celery salt. Serve immediately with a slotted spoon. The slaw picks up moisture as it sits; if you plan to let it sit, make sure to serve with the slotted spoon to strain out the moisture.
- Make the sauce: Make the Fish Taco Sauce.
- Warm the tortillas: If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or warm them according to How to Warm Tortillas.
- Assemble the tacos by topping the tortillas with fish, slaw, and sauce. Top with chopped cilantro and a spritz of lime.
Notes
*If you’re serving 4 hungry eaters, you 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. Or, make 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 reheat, bake in a 300°F oven until warmed through, about 5 minutes, or heat in an air fryer. The slaw keeps for about 1 day in the fridge, but it will release liquid as it sits. Drain well before serving. The sauces all last 5 to 7 days refrigerated in a sealed container.
More Taco Recipes to Try
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