These easy fish tacos are fantastic! Make these for a great weeknight meal when you don’t have a whole lot of time to prepare dinner—the entire family will love them.
Easy Fish Tacos
These easy fish tacos are so yummy and simple to make. I was experimenting one night with extra fish we had and came up with these. Since then, these have been a weeknight dinner staple.
Even the people in my family who would not describe themselves as seafood fans enjoy these easy fish tacos. Give them a try and see!
Best Fish for Fish Tacos
The best fish to use for these easy fish tacos is one that is a saltwater fish with a mild flavor. Some good options are:
- Snapper
- Mahi Mahi
- Halibut
- Cod
Make It Extra Easy with Frozen Fish
The above being said I have a secret tactic I’ll often use if I’m trying to make these in a hurry: frozen fish! Just look in the freezer section of the grocery store for breaded frozen white fish, then prepare the rest of the recipe as directed.
Best Sauce for Fish Tacos
I generally make this with a yummy mayo-based sauce topped with pico. It’s so good! This is my preferred way to make the fish tacos, although if I get super busy and don’t have time to whip up a fresh sauce, I’ll use a bottled chipotle ranch sauce from the grocery store. It’s not quite AS good, but it’ll save you even more time when making these easy fish tacos!
More Taco Recipes:
- Grilled Mahi Mahi Tacos
- Copycat Chipotle Chicken Tacos
- Navajo Tacos with Homemade Fry Bread
- Easy Shrimp Tacos with Homemade Slaw
- 10-Minute Spicy Shrimp Tacos
- Thai Fish Tacos
- Locos Tacos in a Bag
- Kalua Pork Tacos with Fresh Mango Salsa
- Grilled Chicken Tacos with Bacon
- Grilled Steak Street Tacos
How to Make Easy Fish Tacos
Ingredients
- 8 small corn or flour tortilla shells
- 8 fish fillets battered and fully cooked
- 1 cup shredded cabbage
- pico de gallo see below
- cilantro cream sauce see below
- Cotija cheese or feta cheese to taste
- cilantro to taste
Cilantro Cream SAUCE:
- 1/2 c. mayo
- 1/2 c. sour cream
- 1/2 bunch cilantro chopped
- 2 tsp. diced jalapeno
- 1/2 tsp. cumin
- 1 tsp. cayenne
- 1 Tbsp. lime juice
- salt and pepper to taste
PICO DE GALLO:
- 2 plum tomatoes diced
- 2 Tbsp. FRESH cilantro chopped
- 1 avocado diced
- salt dash
- pepper dash
- 1 Tbsp. lime juice
Instructions
- PICO DE GALLO: Toss all ingredients together and let sit in the fridge for about 30 minutes.
- SAUCE: Mix all ingredients together until well blended.
- Put a piece of fish in each tortilla shell, top with cabbage, sauce, pico, feta, and fresh cilantro.
Nutrition
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Rosemary Wilcher says
Thanks so much for posting a wonderful & delicious fish taco recipe! I’m definitely not a big meat eater, but whenever I do, it’s always fish dinner! I will definitely trying this just as soon as I can, and I’ll sure be looking forward to tasting it! Thanks, again.