These are the best fish tacos I’ve ever eaten! They’re fresh and flavorful, with seasoned white fish, crunchy cabbage, avocado and the best creamy fish taco sauce.
The Only Fish Tacos Recipe You Need
Both Brad and I agree, these are the best fish tacos we’ve ever tasted. When we traveled to Maui a few years back, we just couldn’t get enough of the fish tacos from this one restaurant that was within walking distance of our hotel. They were simple and flavorful and I just knew I had to recreate them as soon as we got home. I got to work recipe testing in the kitchen and created this fish taco recipe, which I love even more than the ones we had in Hawaii!
These fish tacos are a delicious combination of flavors and textures. They have flaky seasoned fish, crunchy cabbage and buttery avocado, wrapped in tortillas and drizzled with spicy, creamy fish taco sauce. They’ve become a regular in our meal rotation and I think you’ll love them too!
This fish taco recipe is also so easy! You won’t have to make a slaw for the fish tacos – crunchy cabbage stands on its own as a satisfying slaw, especially combined with the creamy sauce. The sauce comes together in minutes with just a few simple ingredients. A few pantry seasonings bring spicy, smoky flavor to the mild white fish.
This are legit the best fish tacos I have ever had and I made them at home which is even better!! I used 1/8 a cup Mayo for a little fat and then the rest nonfat greek yogurt for the sauce and it was SO good! I also love how simple this recipe was and do not need to prep a coleslaw ahead of time.
Stephanie
Ingredients You’ll Need
Here’s a look at what you’ll need to make these fish tacos:
- Fish and Seasonings: I like to use a mild white fish, such as cod, halibut, tilapia, or mahi mahi. I season the fish with chili powder, smoked paprika, garlic powder and salt. The smoked paprika makes the fish slightly spicy and smoky – it’s so good! For extra spice, you can add 1/8 teaspoon of cayenne pepper to the fish taco seasoning mix.
- Fish Taco Sauce: I make my fish taco sauce with plain Greek yogurt, lime juice, garlic powder, sriracha and salt. The Greek yogurt keeps the sauce light and tangy. You can make the sauce with mayonnaise and sour cream if you prefer. I’ve included measurements for both in the recipe below.
- Tortillas and Toppings: Red cabbage, avocado, cilantro and fresh lime juice balance out the flavors and textures in this fish taco recipe. I prefer corn tortillas for the tacos, but you can also use flour tortillas.
Find the full recipe with ingredient amounts below.
How to Make Fish Tacos
Unlike Baja fish tacos, which are beer-battered and fried, I pan sear the fish for these tacos in a skillet until it has a nice flavorful crust on the outside and it’s moist and flaky inside. Making fish tacos this way is easier, healthier and much less messy!
First, season the fish. Pat it dry with paper towels. Mix the seasonings together and sprinkle them over both sides of the fish. Gently pat the seasonings on to help them stick.
Cook the fish in olive oil in a nonstick skillet or cast iron skillet. It will take 4 to 7 minutes per side to cook through. It’s done when it registers 145° F on an instant read thermometer.
Fish Taco Sauce
While the fish cooks, make the sauce. Whisk together all of the sauce ingredients until well blended. Taste and adjust the amount of sriracha to make the sauce spicier if desired. If the sauce is too thick you can whisk in water, a teaspoon at a time, until you reach your desired consistency.
Tip: If you like a lot of sauce, you’ll want to double the sauce ingredient amounts.
Next, the Toppings!
Finally, gather your toppings. Thinly slice the cabbage. I find that fresh cabbage adds the best crunch but you can can use packaged coleslaw mix if you’re short on time. Slice an avocado and chop some fresh cilantro. Cut a lime into wedges for squeezing over the fish in the tacos.
I love to warm and slightly crisp the tortillas before filling them. To do this, place the tortillas in a hot skillet on the stove, one at a time. Cook briefly on each side, until warm and crisped slightly. Alternatively, you can warm the tortillas all at once in the microwave.
Then, let everyone assemble their tacos and enjoy!
What to Serve with Fish Tacos
These fish tacos are a filling main dish, so you won’t need many side dishes for your meal. I usually choose one of these to serve with them:
- Guacamole, Salsa or Pico de Gallo and tortilla chips
- Instant Pot Black Beans or Instant Pot Pinto Beans
- Corn Salad or Mexican Street Corn
- Instant Pot Mexican Rice or Cilantro Lime Rice
More Favorite Taco Recipes
This fish taco recipe is one of our very favorite taco recipes. Here are a few more that I think you’ll enjoy:
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Easy Fish Tacos Recipe
Ingredients
Fish
- 1 ½ pounds cod, halibut, tilapia or mahi mahi, or other mild white fish
- 1 ½ teaspoons chili powder
- 1 teaspoon smoked paprika, or sweet paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 tablespoon olive oil
Fish Taco Sauce*
- ½ cup plain Greek yogurt, or 5 tablespoons sour cream plus 3 tablespoons mayonnaise
- 1 ½ tablespoons lime juice, from 1 lime
- ½ teaspoon garlic powder
- ¼-½ teaspoon sriracha sauce*, or to taste
- pinch of salt
- water, as needed to thin sauce
For Serving
- 8 small corn or flour tortillas
- ½ small red cabbage*, shredded
- 1 avocado, sliced
- ¼ cup coarsely chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
Prepare the Fish
- Pat the fish dry with paper towels. Combine the chili powder, smoked paprika, garlic powder and salt in a small bowl. Sprinkle the seasoning over both sides of the fish and gently pat the seasoning onto the fish.
- Heat the olive oil in a nonstick skillet over medium heat. Add the fish to the pan and cook until the internal temperature reaches 145° F, about 4-7 minutes per side. Turn off the heat.
Make the Fish Taco Sauce
- Meanwhile, in a bowl, whisk together the plain Greek yogurt, lime juice, garlic powder, sriracha and salt. If the sauce is too thick you can thin it with a little water, a teaspoon at a time, until it reaches your desired consistency. Set aside.
Warm the Tortillas
- (Optional) Warm and slightly crisp the tortillas, one at a time, in a hot skillet on the stove. Alternatively, you can warm the tortillas all at once in the microwave.
Assemble Tacos
- To serve, fill each tortilla with shredded cabbage, cooked fish, avocado slices, fish taco sauce and chopped cilantro. Serve with lime wedges.
Notes
- To make the seasoning on the fish spicy, add 1/8 teaspoon of cayenne pepper.
- If you like a lot of sauce, you’ll want to double the fish taco sauce ingredient amounts.
- If you can’t find sriracha sauce, you can use 1 teaspoon of adobo sauce from canned chipotle in adobo, or to taste.
- Packaged coleslaw mix may be used in place of the fresh shredded cabbage, if desired.
- Be sure to use gluten-free tortillas if you need the tacos to be gluten-free.
I hardly used any of the ingredients or procedures (I never use disposable things like paper towels, it’s not necessary to blot) in the recipe, yet I found it super helpful! I used bluefish and swordfish, both we had leftover. I mixed garlic powder, smoked paprika, chili powder and salt together and tossed it on the warmed fish before I chopped up and mixed the spices into the fish.
The raw veggies I had on hand were baby kale, tomato, red pepper, tiny radishes with greens and shredded carrots – so that’s what I used as taco filling. I used almond milk yogurt to make the sauce. I made a side dish of Near East Spanish Rice. We put a bit of jarred salsa on. Our fish tacos came out great, thanks very much for the spice “formulas” for the fish and sauce!
I love this recipe and so does my husband. I had flat bottom taco shells on hand this time so we used those. I’m not a fan of hot sauce, in fact I cannot tolerate the smell at all, but I like the siracha pretty good. I use packaged broccoli slaw in this dish, it’s gives great color and flavor. I have now used both mahi-mahi and tilapia to make this, both turned out well. I also use Only Avocado instead of fresh because it keeps longer and is stable in the fridge. I get this in the refrigerated part of the produce department at Kroger.
Very good! I made the recipe as written (for the most part) as I typically do when preparing a recipe for the first time. I am glad I added the spices to the raw fish as the heat allows them to “bloom” and not taste raw. I used the slaw as instructed, included some diced white onion on the side and made the crema as written which was delicious. My fish of choice was mahi mahi. I also used some fresh pineapple, jalapeño, mango, salsa I had on hand and it was the perfect fresh topper. I will make these again as both my husband and I really enjoyed them. I omitted the cheese – to me, fish and cheese do not belong together.
sherryT I agree…. fish and cheese do not go well together. Your changes sound really good!
There is no cheese listed in the recipe.
I had fish tacos once in my life: 4 years ago in Hawaii. I ordered them like 4 times because they were SO GOOD. I’ve never attempted to make them but now I gotta try! This recipe looks totally doable! Question: could you prepare the fish in an air fryer?
I haven’t tried it, but I think cooking the fish in the air fryer would work well. I’d try air frying at 375 degrees F, until cooked through. I hope you enjoy the recipe!
Delish! My husband hates fish but for some reason always orders fish tacos when eating out. He said these were the the best ever! I did cut my cod into taco sized “logs” tossed with spices and olive oil and air fried at 375 for about 3 minutes a side. Also made homemade corn tortillas…these are melt in your mouth & life changing and way too easy to make, who knew?…masa and water, mix, roll out cook in hot skillet for 90 seconds. Google a recipe and please try it, (I promise that you’ll never buy tortillas again)!
I was just wondering if guacamole can go on instead of the big pieces of avocado 🥑 and I love perch I think I’ll use that and lettuce instead of the red cabbage but I’m definitely gonna try the fish tacos can’t wait
Yes, guacamole would be delicious. I hope you enjoy the tacos!
So good! My sister’s BF brought fresh white fish over from his fishing trip. This was the perfect way to serve it! They both love the sauce and seasoning on the fish. Thank you for sharing this recipe!
This are legit the best fish tacos I have ever had and I made them at home which is even better!! I used 1/8 a cup Mayo for a little fat and then the rest nonfat greek yogurt for the sauce and it was SO good! I also love how simple this recipe was and do not need to prep a coleslaw ahead of time.
Very good recipe, we needed heart healthy and tasty, this fit the bill with some low sodium tortilla’s. A great way to have fish.
Thanks!
Absolutely delicious. I baked mine instead, and it turned out amazing, and is a lot easier to do imo. So I figured I would share how I did it. Preheat to 400, placed. Line a large sheet pan 9″ x 13″ with foil, then spread 1 tbsp of olive oil all over it. Place seasoned filets on the foil so they aren’t touching. Then cover with more foil (hint: spray a small amount of non-stick cooking spray on the underside, so if any parts of the fish contact it, it won’t stick. Bake on bottom shelf (or 1 up from bottom) for 15 mins. Pull it out far enough that you can safely remove the cover. Use a fork to check fish for light, flaky texture. Cook for another 3 to 5 mins without cover if needed.
very easy and tasty would make again for company
Quick and easy! My family loved it, it was a big hit particularly for my older son (should have doubled the fish serving:-))
Thank you!
This recipe was pretty good!😊 for the sauce, you can substitute the Greek yogurt with sour cream if u don’t have it and it tastes just as good👍
I added fresh pineapple salsa and this took it over the top, I don’t even eat fish, my kids made me try it. On point!
Quick, easy and tasty! I will make it again.
delish. cooked swai on the grill. used seasonings for shrimp and chicken tacos. Muy bien!
thanks Sarah i will try it for sure
I made this and it was so easy and so delicious. I used tilapia. I doubled the recipe for my family and I was so glad I did! With all their mouths full they were telling me….you need to make this again, and real soon!! I give this 5 stars, but I would give it more if more were available. Thank you so very much for this easy, delicious, family approved recipe!!!
Easy yummy healthy fresh
For the same smoky flavor with a bit more bite, chipotle powder makes a good substitute for (or adjunct to) the smoked paprika. I make my own chili powder that uses both ingredients (as well as cayenne), and
also add pico de gallo to the mix as an optional topping (because I can’t ever get too much of that stuff). So I have a few mods in the ingredients, but the technique I follow exactly.
Doing this with pan seared fish rather than fried is a big win all around. It’s objectively healthier and easier as well as (subjectively) tastier in my opinion. This is a go-to for us, even mid week when time is more limited. Have made it several times now and it never disappoints. Definitely a keeper!
Can this be made ahead of time and then warm up the fish just prior to serving?
Fish is always best when it’s freshly cooked, but if you need to you could do that. My suggestion, however, would be to prep all of the ingredients, season the fish, and then cook the fish right before serving.
Tried these for lunch today with gluten-free tortillas, they turned out well. I will add this to the roster of gluten-free yummies. Thanks.
This recipe was amazing. The fish tacos & the crema came out delicious. Easy directions. Highly recommended!
OMG so simple and absolutely delicious!! I love fish tacos but I hate paying $5 per taco for a taco half the size!! Never again! I’m making these instead!! Thank you sooooo much!!
I made this and followed the recipe exactly. No changes are needed! It’s perfect as is!
These are wonderful Used tilapia.
Delicious! Love the sauce. I added cilantro to the sauce as well because I can’t get enough cilantro. Family loved it! Will try with shrimp next. Thanks for the great recipe
This is our go-to fish tacos and they’re delicious every time
I’ve been making almost these exact same tacos for years, the only thing I do different is I let the cabbage sit in some sort of vinegar while I prepare and cook everything. Usually whatever I have handy, seasoned rice, red wine, balsamic, sometimes I add salt & pepper. If I make too much, then we just eat the slaw like that later. (Also, when I am lazy, sometimes I cheat and just use premade Cajun or blackened seasoning). Delicious.
Love this recipe. Easy, fresh, and delicious!
Great recipe and my family loved them. Some of my children do not like cilantro so I left that off. Will definitely try again.