These are the best fish tacos I’ve ever eaten! They’re fresh and flavorful, with seasoned white fish, crunchy cabbage, avocado and the best creamy fish taco sauce.
The Only Fish Tacos Recipe You Need
Both Brad and I agree, these are the best fish tacos we’ve ever tasted. When we traveled to Maui a few years back, we just couldn’t get enough of the fish tacos from this one restaurant that was within walking distance of our hotel. They were simple and flavorful and I just knew I had to recreate them as soon as we got home. I got to work recipe testing in the kitchen and created this fish taco recipe, which I love even more than the ones we had in Hawaii!
These fish tacos are a delicious combination of flavors and textures. They have flaky seasoned fish, crunchy cabbage and buttery avocado, wrapped in tortillas and drizzled with spicy, creamy fish taco sauce. They’ve become a regular in our meal rotation and I think you’ll love them too!
This fish taco recipe is also so easy! You won’t have to make a slaw for the fish tacos – crunchy cabbage stands on its own as a satisfying slaw, especially combined with the creamy sauce. The sauce comes together in minutes with just a few simple ingredients. A few pantry seasonings bring spicy, smoky flavor to the mild white fish.
This are legit the best fish tacos I have ever had and I made them at home which is even better!! I used 1/8 a cup Mayo for a little fat and then the rest nonfat greek yogurt for the sauce and it was SO good! I also love how simple this recipe was and do not need to prep a coleslaw ahead of time.
Stephanie
Ingredients You’ll Need
Here’s a look at what you’ll need to make these fish tacos:
Fish and Seasonings: I like to use a mild white fish, such as cod, halibut, tilapia, or mahi mahi. I season the fish with chili powder, smoked paprika, garlic powder and salt. The smoked paprika makes the fish slightly spicy and smoky – it’s so good! For extra spice, you can add 1/8 teaspoon of cayenne pepper to the fish taco seasoning mix. Fish Taco Sauce: I make my fish taco sauce with plain Greek yogurt, lime juice, garlic powder, sriracha and salt. The Greek yogurt keeps the sauce light and tangy. You can make the sauce with mayonnaise and sour cream if you prefer. I’ve included measurements for both in the recipe below. Tortillas and Toppings: Red cabbage, avocado, cilantro and fresh lime juice balance out the flavors and textures in this fish taco recipe. I prefer corn tortillas for the tacos, but you can also use flour tortillas.Find the full recipe with ingredient amounts below.
How to Make Fish Tacos
Unlike Baja fish tacos, which are beer-battered and fried, I pan sear the fish for these tacos in a skillet until it has a nice flavorful crust on the outside and it’s moist and flaky inside. Making fish tacos this way is easier, healthier and much less messy!
First, season the fish. Pat it dry with paper towels. Mix the seasonings together and sprinkle them over both sides of the fish. Gently pat the seasonings on to help them stick.
Cook the fish in olive oil in a nonstick skillet or cast iron skillet. It will take 4 to 7 minutes per side to cook through. It’s done when it registers 145° F on an instant read thermometer.
Fish Taco Sauce
While the fish cooks, make the sauce. Whisk together all of the sauce ingredients until well blended. Taste and adjust the amount of sriracha to make the sauce spicier if desired. If the sauce is too thick you can whisk in water, a teaspoon at a time, until you reach your desired consistency.
Tip: If you like a lot of sauce, you’ll want to double the sauce ingredient amounts.
Next, the Toppings!
Finally, gather your toppings. Thinly slice the cabbage. I find that fresh cabbage adds the best crunch but you can can use packaged coleslaw mix if you’re short on time. Slice an avocado and chop some fresh cilantro. Cut a lime into wedges for squeezing over the fish in the tacos.
I love to warm and slightly crisp the tortillas before filling them. To do this, place the tortillas in a hot skillet on the stove, one at a time. Cook briefly on each side, until warm and crisped slightly. Alternatively, you can warm the tortillas all at once in the microwave.
Then, let everyone assemble their tacos and enjoy!
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you!
4.92 from 23 ratings
Easy Fish Tacos Recipe
We absolutely love these fish tacos and I think you will, too! This easy recipe has seasoned white fish, crunchy cabbage, avocado and the best creamy fish taco sauce. Ready in 30 minutes!
Cook ModePrevent your screen from going dark
Fish▢ 1 ½ pounds cod, halibut, tilapia or mahi mahi, or other mild white fish▢ 1 ½ teaspoons chili powder▢ 1 teaspoon smoked paprika, or sweet paprika▢ ½ teaspoon garlic powder▢ ¼ teaspoon salt▢ 1 tablespoon olive oilFish Taco Sauce*▢ ½ cup plain Greek yogurt, or 5 tablespoons sour cream plus 3 tablespoons mayonnaise▢ 1 ½ tablespoons lime juice, from 1 lime▢ ½ teaspoon garlic powder▢ ¼-½ teaspoon sriracha sauce*, or to taste▢ pinch of salt▢ water, as needed to thin sauceFor Serving▢ 8 small corn or flour tortillas▢ ½ small red cabbage*, shredded▢ 1 avocado, sliced▢ ¼ cup coarsely chopped fresh cilantro▢ 1 lime, cut into wedges Prepare the FishPat the fish dry with paper towels. Combine the chili powder, smoked paprika, garlic powder and salt in a small bowl. Sprinkle the seasoning over both sides of the fish and gently pat the seasoning onto the fish.
Heat the olive oil in a nonstick skillet over medium heat. Add the fish to the pan and cook until the internal temperature reaches 145° F, about 4-7 minutes per side. Turn off the heat.
Make the Fish Taco SauceMeanwhile, in a bowl, whisk together the plain Greek yogurt, lime juice, garlic powder, sriracha and salt. If the sauce is too thick you can thin it with a little water, a teaspoon at a time, until it reaches your desired consistency. Set aside.
Warm the Tortillas(Optional) Warm and slightly crisp the tortillas, one at a time, in a hot skillet on the stove. Alternatively, you can warm the tortillas all at once in the microwave.
Assemble TacosTo serve, fill each tortilla with shredded cabbage, cooked fish, avocado slices, fish taco sauce and chopped cilantro. Serve with lime wedges.
To make the seasoning on the fish spicy, add 1/8 teaspoon of cayenne pepper. If you like a lot of sauce, you’ll want to double the fish taco sauce ingredient amounts. If you can’t find sriracha sauce, you can use 1 teaspoon of adobo sauce from canned chipotle in adobo, or to taste. Packaged coleslaw mix may be used in place of the fresh shredded cabbage, if desired. Be sure to use gluten-free tortillas if you need the tacos to be gluten-free.Serving: 2tacos, Calories: 414kcal, Carbohydrates: 37g, Protein: 38g, Fat: 14g, Saturated Fat: 2g, Cholesterol: 74mg, Sodium: 313mg, Potassium: 1315mg, Fiber: 9g, Sugar: 5g, Vitamin A: 1482IU, Vitamin C: 54mg, Calcium: 146mg, Iron: 3mg
Nutrition information is an estimate.
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