This recipe for easy fish tacos is perfect for a quick and delicious dinner option.
This recipe starts with white fish fillets like cod or halibut, seasoned with a flavorful spice mixture, and then baked until the fish is tender and flaky. It only takes 20 minutes!
Add your favorite toppings or a side of fresh mango salsa for extra flavor, it’s perfect for busy weeknight dinners.
Ingredients Needed for Fish Tacos
Fish Tacos are a great dinner option that’s easy to make! They’re packed with fresh flavors and everyone will love them. Plus, they only take 20 minutes to make, which is perfect for busy weeknights.
- Fish: Common choices for fish include white fish such as tilapia, cod, halibut or haddock. These fish have a mild flavor. Cod is a favorite option because it’s a bit firmer and holds together well when cooked.
- Spices: A homemade spice rub can be made using ingredients such as chili powder, cumin, paprika, and garlic powder. This combination gives a great flavor to the fish. Alternatively, a store-bought seasoning can also be used.
- Tortillas: Traditionally, corn tortillas are used for their flavor and texture, but flour tortillas can also be used. Both are easy to find at most supermarkets. Remember to heat them gently before using so they’re nice and soft and easy to roll.
- Toppings: Toppings such as salsa, sour cream, or shredded cheese can be added to add variety.
How to Make Fish Tacos
- Prepare the fish: Pat fish dry and rub with homemade spice mixture
- Baking: Bake the fish in the above 15 minutes
- Prepare the toppings: While the fish cooks, chop and prepare desired taco toppings
- Enjoy! Assemble and serve tacos once the fish and toppings are ready.
How to Make Fish Taco Sauce
I often serve fish tacos with a classic coleslaw, onion slaw (recipe below) or try our favorite fish taco sauce. For a really fast sauce, stir together the following to drizzle over tacos:
- 3 tablespoons each of mayonnaise and sour cream
- juice from ½ fresh lime
- ¼ teaspoon each of garlic powder and cumin and about 1/2 teaspoon of sriracha
Favorite Fish Taco Toppings
A few fresh toppings will turn this into the best fish taco recipe!
Common choices for fish include white fish such as tilapia, cod, or haddock. These fish have a mild flavor. Cod is a favorite option because it’s a bit firmer and holds together well when cooked.
Fish tacos are a complete meal in one and don’t require a lot of extras on the side! I love to add tons of toppings and salsa (and fish taco sauce!) for everyone to dress up their own and a couple of fresh simple sides.
If I serve sides with fish tacos, it’s usually something simple like a corn salad or some delicious Spanish Rice!
Fish tacos are best served fresh, but the fish, toppings, and sauce can be prepared in advance and stored separately. Reheat the fish in the oven before assembling the tacos.
Fish tacos can be stored in the refrigerator for up to 2 days in an airtight container. Reheat them in the oven, on the stovetop, or in an air fryer before serving.
Reheat fish separately on the stovetop by placing it in a pan over medium-low heat with a small amount of water, cover the pan with a lid to create steam, heat for a few minutes on each side until warmed through.
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Easy Fish Tacos
Tender flaky fish is lightly seasoned and baked, making the perfect filling for these easy fish tacos!
Fish Taco Sauce (optional)
Preheat the oven to 400°F.
In a small bowl, combine all fish taco sauce ingredients and set aside.
In a separate bowl, mix together the rub ingredients. Rub the mixture into the fish fillets.
Place the fish on a parchment paper lined pan and drizzle with olive oil.
Bake for 12-15 minutes or until flaky and cooked.
Heat tortillas according to package directions.
Break the fish into large chunks and divide it among the tortillas. Top with desired toppings and serve.
How to Make Cabbage Onion Slaw: Combine 1 cup shredded cabbage, ½ sweet white onion, thinly sliced, 2 tablespoons chopped cilantro, ⅓ cup sour cream (or Greek yogurt), 2 tablespoons fresh lime juice, and 1 jalapeño pepper seeded & chopped.
Leftover fish can be refrigerated for 2 days. Fish should be stored and reheated separately from the tortillas.
Nutritional information includes 1 fish taco in a corn tortilla. Toppings are not included in nutritional information.
Calories: 163 | Carbohydrates: 27g | Protein: 3g | Dish: 5g | Sodium: 348mg | Potassium: 174mg | Fiber: 4g | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 4.9mg | Calcium: 62mg | Iron: 1.6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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