Fish Tacos

Fish tacos are a beloved dish that combines the light, flaky texture of fish with the fresh, zesty flavors of a variety of toppings. Whether you’re looking for a quick weeknight meal or something to impress guests at a weekend gathering, this easy fish tacos recipe is sure to be a hit. We’ll guide you through each step to ensure your fish tacos are flavorful, fresh, and unforgettable.


For the Fish:

  • 1 pound of white fish fillets (tilapia, cod, or halibut)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

For the Slaw:

  • 2 cups shredded cabbage (green or purple)
  • 1/2 cup grated carrots
  • 1/4 cup chopped cilantro
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • Salt and pepper to taste

For the Tacos:

  • 8 small corn tortillas
  • 1 avocado, sliced
  • 1/4 cup crumbled queso fresco
  • Lime wedges for serving

Optional Toppings:

  • Sliced jalapeños
  • Sour cream
  • Salsa
  • Hot sauce


1. Prepare the Fish

Step 1: Preheat your oven to 375°F (190°C).

Step 2: Rinse the fish fillets under cold water and pat them dry with paper towels.

Step 3: In a small bowl, mix together the olive oil, chili powder, cumin, garlic powder, salt, and pepper.

Step 4: Brush the spice mixture onto both sides of the fish fillets.

Step 5: Place the fillets on a baking sheet lined with parchment paper.

Step 6: Bake in the preheated oven for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.

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2. Prepare the Slaw

Step 1: In a large bowl, combine the shredded cabbage, grated carrots, and chopped cilantro.

Step 2: In a small bowl, whisk together the mayonnaise, lime juice, honey, salt, and pepper.

Step 3: Pour the dressing over the cabbage mixture and toss to combine. Set aside.

3. Assemble the Tacos

Step 1: Heat the corn tortillas in a dry skillet over medium heat, or directly over a gas flame, until warm and slightly charred.

Step 2: Flake the baked fish into bite-sized pieces.

Step 3: To assemble each taco, place a few pieces of fish onto a warm tortilla.

Step 4: Top with a generous amount of slaw, a few slices of avocado, and a sprinkle of queso fresco.

Step 5: Serve with lime wedges and any optional toppings you desire.

Tips for the Best Fish Tacos

1. Choose the Right Fish

For the best texture and flavor, opt for a mild, flaky white fish like tilapia, cod, or halibut. These types of fish hold up well to baking and pair wonderfully with the other taco ingredients.

2. Season Generously

Don’t be shy with the spices. A well-seasoned fish is the cornerstone of a great fish taco. The combination of chili powder, cumin, and garlic powder creates a robust, flavorful base.

3. Fresh Ingredients are Key

Using fresh, high-quality ingredients makes a significant difference in the taste of your tacos. Fresh cabbage, ripe avocados, and lime juice will elevate your dish.

4. Customize Your Toppings

Feel free to experiment with different toppings. Pico de gallo, mango salsa, or pickled onions can add a unique twist to your tacos.

5. Warm Your Tortillas

Warming the tortillas before assembling the tacos helps prevent them from cracking and enhances their flavor.

Frequently Asked Questions

Q: Can I use flour tortillas instead of corn tortillas?

A: Yes, you can substitute flour tortillas if you prefer. However, corn tortillas are traditional and add a nice flavor and texture.

Q: What other types of fish can I use?

A: Other great options include mahi-mahi, snapper, or even salmon. Choose a fish that you enjoy and that is readily available.

Q: How can I make this recipe gluten-free?

A: This recipe is naturally gluten-free as long as you use corn tortillas. Always check labels on spices and condiments to ensure they are gluten-free.

Q: Can I grill the fish instead of baking it?

A: Absolutely! Grilling the fish adds a delicious smoky flavor. Simply grill over medium-high heat for 3-4 minutes per side, or until the fish flakes easily.

Q: How do I store leftovers?

A: Store any leftover fish in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or a skillet. The slaw is best enjoyed fresh but can be stored separately in the refrigerator for 1-2 days.

Q: Can I make the slaw ahead of time?

A: Yes, you can prepare the slaw a few hours in advance. Keep it refrigerated until you’re ready to assemble the tacos.

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