Print

Easy Fish Tacos Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These easy fish tacos feature flaky, seasoned white fish tucked into warm tortillas with crisp cabbage, fresh vegetables, and a creamy lime taco sauce. Ready in about 30 minutes, they’re a fresh and flavorful meal perfect for busy weeknights.

Ingredients

  • 1½ pounds white fish fillets (such as cod, tilapia, mahi-mahi, or halibut)
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of 1 lime
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon hot sauce (optional)
  • ½ teaspoon garlic powder
  • 8 small corn or flour tortillas
  • 2 cups shredded cabbage
  • 1 cup diced tomatoes
  • ¼ cup chopped fresh cilantro
  • 1 avocado, sliced
  • Lime wedges, for serving

Instructions

  1. Pat the fish dry and brush it with the olive oil.
  2. Combine the chili powder, paprika, garlic powder, cumin, onion powder, salt, and black pepper. Rub the seasoning mixture evenly over the fish.
  3. Cook the fish in a skillet over medium-high heat for 3–4 minutes per side, or until it flakes easily with a fork.
  4. Squeeze the lime juice over the cooked fish and gently break it into large pieces.
  5. Whisk together the sour cream, mayonnaise, lime juice, hot sauce, and garlic powder until smooth.
  6. Warm the tortillas in a dry skillet or directly over a gas flame for a few seconds on each side.
  7. Fill each tortilla with the fish, shredded cabbage, diced tomatoes, avocado slices, and chopped cilantro.
  8. Drizzle with the taco sauce and serve immediately with lime wedges.

Notes

  • Grill the fish instead of pan-searing for a smoky flavor.
  • Substitute shrimp for the fish for a tasty variation.
  • Add sliced jalapeños for extra heat.
  • Top with mango or pineapple salsa for a sweet and tangy twist.
  • Use Greek yogurt instead of sour cream for a lighter sauce.
  • Store cooked fish in the refrigerator for up to 3 days and keep toppings and sauce separate until serving.

Nutrition

Find it online: https://thefamilycooking.com/easy-fish-tacos-recipe-2/