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Home » Main Dishes » Fish Tacos

Fish Tacos

Published: Jul 24, 2019 · Modified: Mar 25, 2022 by Justin Coit

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You won't believe how delicious and flavorful these Fish Tacos are! They are the perfect quick and easy weeknight meal as they come together in under 30 minutes. You'll love the pieces of tender and flaky fish combined with a creamy, zesty sauce all wrapped up in corn tortillas! It's the perfect dinner.

Overhead view of three fish tacos on a taco holder.
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Pinterest graphic of a close up view of baked cod for fish tacos.
Pinterest graphic of a close up view of a fish taco with cilantro and sliced cabbage on top.
Pinterest graphic of the components of fish tacos on multiple plates.
Pinterest graphic of the overhead view of three fish tacos in a taco holder.

Super easy and sure to impress your guests, these fish tacos are not just for taco Tuesday! Made with simple, everyday ingredients, these tacos are bursting with fresh flavors. They’re so light yet filling and these tacos hit the spot every time. 

Tender seasoned fish with an array of toppings on a corn tortilla, these tacos are a household favorite. They’re pretty effortless to make as you can throw everything together in a few minutes so you can enjoy these homemade tacos, no matter how busy your weeknights are. If you want another healthy and tasty taco recipe for taco night, try my cauliflower taco recipe and carne asade taco recipe. 

Key Ingredients You Need

Ingredients needed to make fish tacos.
  • Fish — You can use any white fish of your choice as the flavor is often mild and on the sweeter side. Cod, tilapia, and halibut are popular choices. Buy fillets with the skin and bones already removed to save time.
  • Seasoning — I use a combination of cayenne, garlic powder, cumin, chili powder, salt, and pepper but feel free to use your favorite seasoning. Just be sure to season generously as the fish itself doesn’t have a strong flavor profile. 
  • Sauce — I whip up a homemade sauce with sour cream, mayo, and lime juice. I don’t recommend skipping it as I feel that the fish tacos aren’t complete without it! Feel free to tweak the ingredients to be more zesty, creamy, or thick. 

How to Make Fish Tacos

Set of two photos showing seasoning whisked and melted butter and oil added to the cod.

Step 1: In a small bowl, mix cayenne, garlic powder, cumin, chili powder, salt, and pepper.

Step 2: Melt the butter and drizzle over the fish along with the olive oil. 

Set of two photos showing the cod seasoned and baked.

Step 3: Sprinkle the seasoning over all of the fish.

Step 4: Bake the fish at 375 F for 15 - 20 minutes.

Set of two photos showing sauce whisked and tortillas heated.

Step 5: While the fish is baking, make the sauce by whisking together the sour cream, mayo, and lime juice.

Step 6: Toast the corn tortillas over a low flame on the burner before assembling the tacos. 

Overhead view of plates of fish tacos components before assembly.

Tips For This Recipe

  • If you do not have a gas stove to toast the corn tortillas, add them to a large dry skillet or griddle over medium heat instead. 
  • Careful not to over-cook the fish as it’ll become rubbery instead of tender and flaky.
  • If you’re unsure if the fish is cooked, use a meat thermometer to check the internal temperature. Cooked fish’s internal temperature is 145 F.
  • You don’t have to worry about getting the same size fillet as you roughly chop or flake the fish to add to the tacos. If the fillets vary in size, you can use two small sheet pans to remove the smaller fillets first. 
  • Pat dry the fish before using. This helps the butter and oil stick to the fish so that the seasoning will stick better. 
  • Don’t have lime? Use lemon instead.
Close up view of a fish taco with cilantro and cabbage on top.

Frequently Asked Questions

What are some toppings I can add to my tacos?

Don’t feel limited to what I used here! Some more ideas of what you can top your tacos with are guacamole, pico de gallo, chopped onions, sliced jalapeños, sliced radishes, shredded lettuce, feta cheese, coleslaw, refried beans, sliced avocados, mango salsa, shredded cheese, and corn salsa.

What kind of tortillas should I use?

Corn tortillas are my go-to option for tacos, but use whatever you like best. If you prefer flour tortillas or crunchy taco shells, go for it! 

Do I have to bake the fish?

No, you don’t. If you don’t want to heat your kitchen by turning on the oven, you can pan-sear the fish in a large skillet instead. Sear for around 3 to 4 minutes per side, depending on the thickness of your fish.

Can I use frozen fish?

If you cannot find fresh white fish, frozen fillets are great. They usually freeze fish after being caught, so they’re quite fresh. I don’t recommend cooking from frozen, so be sure to thaw the fillets in the fridge overnight. After thawing frozen fish, you’ll need to pat them dry of any moisture before using them.  


IF YOU LOVE THIS RECIPE TRY THESE OUT!

  • An air fryer salmon fillet on a plate to be served with garnishes.

    Air Fryer Salmon

  • A plate with a piece of air fryer tilapia with garnish and a wedge of lemon.

    Air Fryer Tilapia

  • Overhead view of pieces of baked cod in a baking dish with fresh herbs and lemon slices.

    Baked Cod

  • Two pan seared salmon fillets in a plate with a butter sauce poured over top of them. The top of the fillets have minced garlic and chopped parsley.

    Pan Seared Salmon

  • Overhead view of a grey plate with pan fried tilapia with two lemon wedges on the side.

    Pan Fried Tilapia

If you’ve tried this Fish Taco Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!

Angled view of three fish tacos in a taco stand with the focus on the middle taco.
Print Recipe
5 from 2 votes

Fish Tacos

You won't believe how delicious and flavorful these Fish Tacos are! They are the perfect quick and easy weeknight meal as they come together in under 30 minutes. You'll love the pieces of tender and flaky fish combined with a creamy, zesty sauce all wrapped up in corn tortillas! It's the perfect dinner.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 636kcal
Author: Justin Coit

Ingredients

For the Fish:

  • small corn tortillas
  • 1 lb white fish like cod or halibut
  • ½ tsp cayenne powder
  • ½ tsp garlic powder
  • ½ tsp cumin
  • 2 tsp chili powder
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tbsp olive oil
  • 1 tbsp butter

For the Toppings:

  • 1 cup purple cabbage thinly sliced
  • ¼ cup cilantro chopped
  • 2 Roma tomatoes diced
  • 1 cup Cotija cheese
  • lime wedges to squeeze

For the Sauce:

  • ½ cup sour cream
  • ¼ cup mayo
  • 1 tbsp lime juice
  • hot sauce optional

Instructions

  • Line a baking sheet with parchment paper. In a small bowl, mix together the spices: cayenne, garlic powder, cumin, chili powder, salt, and pepper. Melt the butter and drizzle over the fish along with the olive oil. Sprinkle the seasoning over all of the fish.
  • Bake the fish at 375 F for 15 - 20 minutes.
  • To make the sauce, combine all of the sauce ingredients in a small bowl and whisk until well combined.
  • To serve the tacos, toast the corn tortillas over a low flame on the burner and then add the fish, toppings, and drizzle of the sauce. Garnish with the cotija cheese, chopped cilantro, and squeeze of lime juice.

Video

Notes

  • If you do not have a gas stove to toast the corn tortillas, add them to a large dry skillet or griddle over medium heat instead. 
  • Careful not to over-cook the fish as it’ll become rubbery instead of tender and flaky.
  • If you’re unsure if the fish is cooked, use a meat thermometer to check the internal temperature. Cooked fish’s internal temperature is 145 F.
  • You don’t have to worry about getting the same size fillet as you roughly chop or flake the fish to add to the tacos. If the fillets vary in size, you can use two small sheet pans to remove the smaller fillets first. 
  • Pat dry the fish before using. This helps the butter and oil stick to the fish so that the seasoning will stick better. 
  • Don’t have lime? Use lemon instead.

Nutrition

Calories: 636kcal | Carbohydrates: 42g | Protein: 34g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1232mg | Potassium: 730mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1417IU | Vitamin C: 19mg | Calcium: 315mg | Iron: 3mg
*Nutrition Disclaimer
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Reader Interactions

Comments

  1. Bina says

    March 30, 2022 at 10:21 pm

    5 stars
    Hi Brian!

    My name is Bina Takeuchi and I'm currently a film student attending Pasadena City College. I fell in LOVE with your videos and the way that they're made. I was wondering if you needed an assistant or if you were offering any internships at the moment? I'm so eager to learn how to produce well-made videos like yours and the process behind creating them.

    Please let me know!

    Best,
    Bina

    Reply

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Hi, I’m Justin. By day I'm a commercial director and photographer but in my free time, I make deliciously clean comfort food for my family and friends.

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