Fish tacos are a popular and delicious dish that originated in Mexico and have become a favorite in many parts of the world. This flavorful and satisfying meal typically consists of a soft corn tortilla filled with grilled or fried fish, topped with a variety of fresh and flavorful toppings such as cilantro, lime, avocado, and salsa. The combination of the tender fish, the crispy tortilla, and the zesty toppings creates a tasty and refreshing dish that is perfect for any time of the day. Fish tacos are versatile and can be customized to suit individual tastes, with options for different types of fish, toppings, and sauces. Whether you're looking for a quick and easy dinner or a party dish that will impress your guests, fish tacos are a go-to recipe that is sure to please.

fish tacos on plate with toppings and small bowl of cotija cheese.

PREP TIME: 20 mins

COOK TIME: 10 mins

TOTAL TIME: 30 mins

CUISINE: Mexican

SERVINGS: 4

Ingredients

For the fish:

  • 1 1/2 lbs cod (or other white fish like tilapia or halibut)
  • Juice of 1 large lime, 2 tablespoons
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 3 tablespoons avocado oil or olive oil

For the slaw:

  • 1 1/2 cups thinly sliced red cabbage
  • 1 1/2 cups thinly sliced green cabbage
  • 1/2 cup shredded carrots
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or hot honey
  • Kosher salt and black pepper, to taste

For the lime crema:

  • 1 cup sour cream or plain Greek yogurt
  • 2 to 3 tablespoons fresh lime juice
  • 1/4 cup finely chopped cilantro
  • Kosher salt and black pepper, to taste

For the tacos:

  • Corn or Flour tortillas
  • Avocado slices
  • Jalapeño slices
  • Pickled red onions
  • Cotija cheese
  • Lime wedges

Instructions

  • Place the fish on a large baking sheet and pat dry with paper towels. Squeeze fresh lime juice over the fish and let sit while you prepare the other ingredients.
  • In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, salt and pepper. Set aside.
  • To make the slaw, combine the cabbage, carrots, apple cider vinegar, honey, salt, and pepper in a large bowl. Toss well and set aside.
  • To make the lime crema, combine the sour cream (or Greek yogurt), lime juice, cilantro, salt, and pepper. Set aside.
  • Sprinkle the seasoning mixture evenly on both sides of the fish, making sure it is well coated.
  • In a large cast iron skillet, heat the oil over medium-high heat. Add the fish to the hot pan and cook for 2 to 4 minutes. Flip and cook for an additional 2 to 4 minutes, or until fish is cooked through. The fish is done when it is opaque all the way through and breaks apart easily. Time will vary depending on how thick your fish is.
  • Transfer the cooked fish to a platter and use a fork to gently break it into large chunks.
  • To assemble the tacos, place a few pieces of fish in a warm tortilla. Top with a little cabbage slaw, lime crema, avocado, jalapeño slices, pickled red onions, and cotija cheese, or your favorite toppings. Serve lime wedges on the side and serve immediately.

Nutrition

Calories: 322kcal, Carbohydrates: 15g, Protein: 37g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 76mg, Sodium: 752mg, Potassium: 1056mg, Fiber: 3g, Sugar: 9g, Vitamin A: 4067IU, Vitamin C: 34mg, Calcium: 132mg, Iron: 2mg

Tips:

  • Use firm, white fish such as cod, tilapia, or halibut for the best results.
  • Season the fish with spices such as cumin, chili powder, and paprika for added flavor.
  • Use fresh ingredients such as cilantro, lime, and avocado to enhance the flavor of the tacos.
  • Grill or pan-fry the fish for a crispy texture.
  • Use soft tortillas for the tacos and warm them up before assembling.

FAQs:

Can I use frozen fish instead of fresh?

Yes, you can use frozen fish. Just make sure to thaw it completely before cooking.

Can I use different types of fish for the tacos?

Yes, you can use any type of fish you like. However, it's best to use firm, white fish for the best results.

Can I make fish tacos ahead of time?

Yes, you can prepare the fish, toppings, and tortillas ahead of time and store them in the refrigerator until you're ready to assemble the tacos.

Storage:

Leftover fish tacos can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm up the fish in a skillet and assemble the tacos with fresh toppings and tortillas. It's not recommended to freeze fish tacos, as the texture of the fish may become mushy upon thawing.