Jazz up your typical fish tacos and get your Thai fix all at once with these Thai Fish Tacos. A super easy and delicious meal, ready in less than 30 minutes!
Thai Fish Tacos
These Thai Fish Tacos were an instant favorite at our house. I came up with this idea the other night when I was in the mood for Thai but I didn’t want anything too heavy. I had stuff for fish tacos on hand and decided to blend the two. Thai fish tacos… why not? They turned out sooo good!
What Type of Fish Works Best?
I used frozen fish filets, but of course you can season fresh fish and pan fry it until cooked through. My kids do better with the battered fish so I went with that, plus it’s easy. Throw it in the oven and you are done. Either way these will be delicious. Shrimp would also be a great option (definitely going to make it with shrimp next time. YUM)! Don’t be intimidated by the seemingly large ingredient list. Chances are you have most of the stuff on hand.
So Much Thai, Plenty of Time
If you like the flavors of the delicious tacos, you will definitely want to try a few more of our Thai favorites.
- Two Minute Thai Peanut Noodles are a great way to jazz up ordinary Ramen noodles with just a couple of ingredients. So easy and inexpensive, you’ll be making them all the time!
- Thai Chicken Enchiladas are everything to love about Thai food. The chicken and vegetable filling is fresh, sweet, spicy and flavorful.
- Our Version of California Pizza Kitchen’s Thai Chicken Pizza is amazing! The peanut sauce is SO good! The whole thing tastes just like the original.
- Thai Coconut Soup is full of sweet coconut, tangy lime and tender chicken. You’ll love the bursts of sweet and savory flavor in this unique soup.
How To Make Thai Fish Tacos
Ingredients
- 5 fish filets we used breaded, frozen
- 2 c. shredded cabbage or cole slaw mix
- 1/2 c. shredded carrot
- dressing see below
- 4 corn tortillas
- peanut sauce see below
- cilantro for garnish
- chopped peanuts to taste
- 4 lime wedges for garnish
- Sriracha optional, to taste
Dressing:
- 3 Tbsp. sugar
- 2 Tbsp. olive oil
- 2 Tbsp. apple cider vinegar
- 1/2 tsp. lemon juice
- salt and pepper to taste
Peanut Sauce:
- 1/3 c. chicken broth
- 1/2 c. peanut butter
- 1 Tbsp. soy sauce
- 1/2 tsp. lime juice fresh
- 1 tsp. cilantro chopped
- 1 Tbsp. Sriracha or to taste
Instructions
- Cook/bake fish according to package directions until cooked through.
- In a medium-sized bowl, toss cabbage/cole slaw mix and carrot with dressing. Set aside.
- When fish is cooked, coarsely chop into approximately 1" pieces and evenly distribute between 4 tortillas.
- Evenly top each taco with cabbage slaw. Spoon a little peanut sauce over each taco and garnish with cilantro, peanuts and limes. Add more Sriracha for an extra kick if desired.
Dressing:
- In a small bowl, whisk together all dressing ingredients
Peanut sauce:
- In a small microwave-safe bowl, heat chicken broth for about 30 seconds or until very hot. Add remaining ingredients and whisk until smooth.
Liz says
Thank you for the lovely recipe. Have a great weekend.
Noelle says
These are perfect! Great for a taco tuesday, can’t wait to make again!
wilhelmina says
I am totally diggin’ the Thai flavors in these tacos! So good, we didn’t even leave a crumb behind!