I recently prepared what I call the Best Fish Taco Recipe and was impressed by its vibrant flavors. I marinated white fish fillets with olive oil, chili powder, and cumin, then paired them with corn tortillas, crispy cabbage, and fresh tomatoes. A chipotle-infused, sour cream-based sauce takes these tacos to a new level.

Jump to Recipe

I’ve always been excited to share a recipe that makes me feel like i’m finally nailing a delicious fish dinner. This Best Fish Tacos recipe is simple and straightforward, perfect for busy evenings when you want a tasty meal without too much fuss.

Imagine juicy, flaky white fish fillets seasoned with olive oil, salt, pepper, chili powder, cumin, and garlic powder just right over corn tortillas. I love topping these tacos with shredded cabbage, chopped cilantro, diced tomatoes and a bit of red onion for that crunch factor.

And wait til you try the fish taco sauce made with sour cream, mayonnaise, lime juice and a spicy chipotle pepper in adobo sauce. It’s just an irresistible drizzle that takes the dish to a whole new level.

Whether you’re into awesome Fish Dinner Recipes, family-friendly meals or a good Seafood Dinner, this is one recipe that really satisfies. Give it a try and see for yourself!

Why I Like this Recipe

I love this recipe becuz it’s super simple and quick to make even when I’m in a rush. The fish always stays really juicy and flaky, and thats something i’ve struggled with before in other recipes. I also really dig the fish taco sauce – the mix of sour cream, lime, and that chipotle pepper gives it a kick that is just outta this world. Lastly, I love the way the crunchy cabbage and fresh tomato and cilantro combo adds a burst of flavor and keeps every bite interesting.

Ingredients

Print Recipe (No Advertisments)

White fish fillets: lean protein, low fat, and tastes mild to keep your meal light.
Olive oil: rich in healthy fats and improves flavor in every bite.
Cabbage: adds crunch, fiber and vitamins keeping tacos fresh and healthy.
Cilantro: gives fresh, citrus hints with a boost of antioxidants for flavor.
Lime: adds zesty citrus flavor, packed with vitamin C for an extra tang.
Fish taco sauce: creamy, tangy and mildly spicy blend that elevates the dish.
Tomatoes: provide juicy bursts, natural sweetness and vitamins that balance spicy flavors.
Chipotle in adobo: brings smoky heat and deep flavor to the creamy sauce.

Ingredient Quantities

1 lb white fish fillets (like cod or tilapia)

2 tbsp olive oil

1 tsp salt

1/2 tsp ground black pepper

1/2 tsp chili powder

1/2 tsp cumin

1/4 tsp garlic powder

8 corn tortillas

2 cups shredded cabbage (green or red mix)

1/2 cup chopped cilantro

1/2 cup diced tomatoes

1/4 cup finely chopped red onion

1 lime, cut into wedges

For the fish taco sauce:

1/2 cup sour cream

1/4 cup mayonnaise

2 tbsp lime juice

1 chipotle pepper in adobo sauce, minced

1 clove garlic, minced

Salt and pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Start by preheating a large skillet over medium heat. Lightly coat your white fish fillets with olive oil then season them with salt, ground black pepper, chili powder, cumin, and garlic powder.

2. Place the seasoned fish in the skillet and cook for about 3-4 minutes on each side. The fish should be juicy, flaky, and lightly browned.

3. While the fish is cooking, warm the corn tortillas in a separate dry pan or wrap them in a damp towel and microwave them for about 30 seconds.

4. In a small bowl, mix the sour cream, mayonnaise, lime juice, minced chipotle pepper in adobo sauce, and minced garlic. Add a pinch of salt and pepper and stir until it is well combined.

5. Once the fish is done, remove it from the skillet and use a fork to flake it into bite sized pieces.

6. To assemble the tacos, first add a handful of shredded cabbage onto each tortilla then put a generous amount of the flaked fish.

7. Top the fish with the chopped cilantro, diced tomatoes, and finely chopped red onion.

8. Drizzle a good amount of the fish taco sauce over the top and finish each taco with a squeeze of fresh lime juice before serving. Enjoy!

Equipment Needed

1. Large skillet to cook the fish
2. Dry pan or microwave safe dish along with a damp towel to warm the tortillas
3. Stove to heat the pans
4. Fork to flake the cooked fish into bite-sized pieces
5. Small bowl to mix the fish taco sauce
6. Knife and cutting board to dice tomatoes, chop cilantro, and mince garlic
7. Measuring spoons and cups for accurate portioning of spices and other ingredients

FAQ

Q: How long should I cook the fish?

A: You should cook the fish for about 3 to 4 minutes on each side until it's opaque and flakes easily with a fork.

Q: Can I substitute the white fish for another type?

A: Yeah, you can use other mild fish like mahi-mahi or halibut if you want a change.

Q: How do I make the taco sauce?

A: Just mix the sour cream, mayonnaise, lime juice, minced chipotle, and garlic together and add salt and pepper to taste.

Q: What’s the best way to heat the tortillas?

A: I find that warming them on a hot skillet for about 10-15 seconds per side works really well.

Q: Can I add extra toppings?

A: Sure, feel free to add avocado slices, radish, or even a bit more lime if you like some extra zest.

Best Fish Tacos Recipe Substitutions and Variations

If you can’t find fresh white fish like cod or tilapia you could use halibut or mahi mahi instead its a similar firm fish
Instead of olive oil you can use avocado oil which gives a slightly different flavour but still works good
If sour cream isn’t available, Greek yogurt works pretty well for a tangy twist
Mayonnaise can be swapped for light mayo or even more Greek yogurt for a healthier sauce
If you dont like chipotle pepper try a pinch of smoked paprika for that hint of smoky taste

Pro Tips

1. Try letting the fish rest for a minute after cooking. This helps keep it juicy and stops it from drying out real quick.
2. When warming up your tortillas, wrap them in a damp paper towel and microwave instead of heating in a dry pan. It makes them softer and a lot easier to fold without cracking.
3. For an extra kick, you can brush a little lime juice and olive oil onto your fish before the spices. It kinda helps the flavors stick and gives a bit more zest.
4. Mix the taco sauce ingredients right before serving so the chipotle pepper and garlic dont overdry or turn bitter. This makes sure the sauce stays creamy and fresh.

Best Fish Tacos Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. Large skillet to cook the fish
2. Dry pan or microwave safe dish along with a damp towel to warm the tortillas
3. Stove to heat the pans
4. Fork to flake the cooked fish into bite-sized pieces
5. Small bowl to mix the fish taco sauce
6. Knife and cutting board to dice tomatoes, chop cilantro, and mince garlic
7. Measuring spoons and cups for accurate portioning of spices and other ingredients

Ingredients

1 lb white fish fillets (like cod or tilapia)
2 tbsp olive oil
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp garlic powder
8 corn tortillas
2 cups shredded cabbage (green or red mix)
1/2 cup chopped cilantro
1/2 cup diced tomatoes
1/4 cup finely chopped red onion
1 lime, cut into wedges
For the fish taco sauce:
1/2 cup sour cream
1/4 cup mayonnaise
2 tbsp lime juice
1 chipotle pepper in adobo sauce, minced
1 clove garlic, minced
Salt and pepper to taste

Directions

Start by preheating a large skillet over medium heat. Lightly coat your white fish fillets with olive oil then season them with salt, ground black pepper, chili powder, cumin, and garlic powder.
Place the seasoned fish in the skillet and cook for about 3-4 minutes on each side. The fish should be juicy, flaky, and lightly browned.
While the fish is cooking, warm the corn tortillas in a separate dry pan or wrap them in a damp towel and microwave them for about 30 seconds.
In a small bowl, mix the sour cream, mayonnaise, lime juice, minced chipotle pepper in adobo sauce, and minced garlic. Add a pinch of salt and pepper and stir until it is well combined.
Once the fish is done, remove it from the skillet and use a fork to flake it into bite sized pieces.
To assemble the tacos, first add a handful of shredded cabbage onto each tortilla then put a generous amount of the flaked fish.
Top the fish with the chopped cilantro, diced tomatoes, and finely chopped red onion.
Drizzle a good amount of the fish taco sauce over the top and finish each taco with a squeeze of fresh lime juice before serving. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.