Easy Fish Tacos

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.

These simple 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.

They’re easy to throw together on corn tortillas and with lots of yummy toppings, each member of your family can have what they like. Even the people in my family who would not describe themselves as seafood fans enjoy them. Give them a try and see!

Don’t be afraid to experiment with fish recipes! There are so many delicious ways to cook up some chicken of the sea. If you like fish tacos, then you’ll also really love these Fiesta Fish Taco Bowls or this scrumptious Sushi Bake.

Ingredients for Easy Fish Tacos

The great thing about tacos is really, anything goes! The same is true for fish tacos. Pile on your favorite fish taco toppings and start munching! Here’s what we start with:

• Battered and fully cooked fish – There are tons of different types of fish you can use (see ideas below) but generally it’s ideal to opt for a mild saltwater fish.
• Corn tortillas – You can use flour tortillas too, or crunchy taco shells, whatever you like best.
• Shredded cabbage – Prepackaged cabbage slaw or coleslaw mix is great to use in this recipe too.
• Pico de gallo – We have a delicious and easy homemade recipe below!
• Cilantro cream sauce – This creamy goodness is my favorite fish taco sauce ever! Recipe is also below.
• Cotija cheese or feta cheese – These are both white cheeses that are soft and creamy.
• Chopped cilantro – Perfect for garnish!

What to Serve with Tacos

You can also add your favorite vegetables, salsa, chopped red onion, lime wedges and Mexican rice to make a full meal.

What Fish to use 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:

• Tilapia
• 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.

Arrange them on a baking sheet covered with parchment paper, and bake. Or cook them in a skillet set at medium heat with a little vegetable oil. Then prepare the rest of the recipe as directed.

Best Sauce for Seafood Tacos

This fish taco sauce is a blend of a yummy mayonnaise based sauce, then top with fresh pico. This is my preferred way to make them, 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!

• Mayonnaise – You could also swap out some of the mayo for plain Greek yogurt for extra protein and less cholesterol.
• Sour cream – Great base that adds creamy flavor to the sauce.
• Cilantro – Chop up your cilantro.
• Jalapeños – Dice it up and use gloves to help avoid any spice on your fingers.
• Cumin, cayenne pepper, or chili powder – These seasonings work perfectly together creating a little hit into the sauce.
• Lime juice – Fresh squeezed lime juice is best!

“I love how simple these are to make! So, so good! I love the crispy fish and the flavors of sauce and pico together.”

-Amy

Frequently Asked Questions for Fish Tacos

More Taco Recipes

Tacos are a staple around our house and for good reason; you can dress them up a million different ways! Here are some more tasty taco recipes to serve at your next Taco Tuesday (or Wednesday or whenever!)

Fish

Grilled Mahi Mahi Tacos

Dinner

Chipotle’s Crispy Tacos with Chicken

Dinner

7 Ingredient Homemade Navajo Tacos {Indian Tacos}

Dinner

Spicy Shrimp Tacos (Only 10 minutes!)

Easy Fish Taco Recipe

5 from 4 votes

This Easy Fish Taco Recipe makes fish tacos that are so yummy! A great weeknight meal to make when you don’t have a whole lot of time to prepare dinner.

Print Recipe Rate this Recipe

Prep Time 30 mins

Total Time 35 mins

Course Dinner, Main Course

Cuisine Mexican/Spanish

Servings 8

Ingredients

1x2x3x

• ▢ 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 cup mayo
• ▢ 1/2 cup sour cream
• ▢ 1/2 bunch cilantro chopped
• ▢ 2 teaspoon diced jalapeno
• ▢ 1/2 teaspoon cumin
• ▢ 1 teaspoon cayenne
• ▢ 1 tablespoon lime juice
• ▢ salt and pepper to taste

Pico de Gallo:

• ▢ 2 plum tomatoes diced
• ▢ 2 tablespoon fresh cilantro chopped
• ▢ 1 avocado diced
• ▢ salt dash
• ▢ pepper dash
• ▢ 1 tablespoon 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.

Notes

Recipe Tips:

• If you are in a hurry, you can use frozen fish. Just look in the freezer section of the grocery store for breaded frozen white fish. Arrange them on a baking sheet covered with parchment paper, and bake. Or cook them in a skillet set at medium heat with a little vegetable oil. Then prepare the rest of the recipe as directed.
• If I don’t have time to whip up a fresh sauce, I’ll use a bottled chipotle ranch sauce from the grocery store.
• Another timesaver tip is to use a bag of pre-shredded cabbage.

Nutrition Information

Calories: 343kcalCarbohydrates: 18gProtein: 25gFat: 20gSaturated Fat: 5gCholesterol: 67mgSodium: 183mgPotassium: 636mgFiber: 5gSugar: 3gVitamin A: 825IUVitamin C: 19.6mgCalcium: 70mgIron: 1.6mg

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