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four fish tacos with cabbage slaw, avocado and fish taco sauce on a plate
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5 from 3 votes

Fish Tacos

from kristineskitchenblog.com
The best fish taco recipe! Easy to make, fresh, and flavorful with seasoned white fish, crunchy cabbage, avocado and the best creamy fish taco sauce! These fish tacos take less than 30 minutes to make, so they're a perfect mid-week meal.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings: 4 servings
Calories: 414kcal



  • 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


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.



  • 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.


Serving: 2tacos | Calories: 414kcal | Carbohydrates: 37g | Protein: 38g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 313mg | Potassium: 1315mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1482IU | Vitamin C: 54mg | Calcium: 146mg | Iron: 3mg
Nutrition information is only an estimate.
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