Fish Tacos

5 from 3 votes

Fish Tacos are the perfect quick and easy weeknight dinner! Taco 'bout a flavor explosion! Perfectly seasoned fresh white fish (or frozen!), loads of fresh ingredients all topped with a creamy fish taco sauce, this recipe is one the whole family will fall in love with!

Course Main Course, Main Dish

Cuisine American, Mexican

Keyword fish taco, fish taco recipe, fish taco sauce, fish tacos, fish tacos recipe

Prep Time 10

Cook Time 20

Servings

Calories 515kcal

Author Trish - Mom On Timeout

Ingredients

1 pound fresh white fish skinned and deboned (halibut, tilapia, cod, mahi mahi, etc.)
1 tablespoon lime juice
2 teaspoons lime zest
1 tablespoon fajita seasoning or taco seasoning
1 tablespoon avocado oil use butter or olive oil for butter
12 corn tortillas white or yellow
2 cups purple cabbage or green cabbage, thinly sliced

Fish Taco Sauce

½ cup sour cream
⅓ cup mayonnaise
2 tablespoons lime juice
2 teaspoons lime zest
2 tablespoons minced cilantro
1 teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon smoked paprika
1 teaspoon hot sauce or Sriracha, optional

Optional Toppings

queso fresco crumbled
avocado
cilantro
chopped onions
pico de gallo
lime wedges

Instructions

Fish Taco Sauce

Combine all of the fish taco sauce ingredients in one bowl and whisk to combine. Cover and chill for at least 30 minutes.

Prepare Fish

Cut fish into 4 to 6 inch filets and pat the dry with a paper towel.
Sprinkle each side of each filet with lime juice and zest and rub in gently. Sprinkle seasoning onto the fish and pat into the fish making sure to get all sides of the fish.
To grill, heat your grill to medium heat and grease it well with the avocado oil. Cook the fish for 5 to 8 minutes on each side or until the fish reaches an internal temperature of 140°F - 145°F.
To bake, drizzle the top of each filet with a little olive oil or a teaspoon of butter. Bake at 375°F for about 20 minutes, flipping over once, or until the internal temperature reaches 140°F - 145°F. Pop the fish in the broiler for a few minutes for additional browning if desired.
While the fish is cooking, heat the corn tortillas on the grill or in the microwave, wrapped in a damp paper towel, until soft.

Assembly

Flake the cooked fish into bite sized pieces. Top each tortilla with fish, cabbage, queso fresco, other toppings and finish with the fish taco sauce. Enjoy immediately.

Notes

Storage Information

For the best flavor and texture, enjoy these tacos immediately. Leftover fish should be stored in an airtight container in the refrigerator for up to 2 days. The toppings should all be stored separately (fish taco sauce, cabbage, cilantro, etc.)

To reheat the fish, place in a preheated oven at 350°F for 10 minutes, or until warmed through. Alternatively, you can microwave or air fry for 1 to 2 minutes or until heated through. The fish taco sauce is good for up to 1 week.

Nutrition