Fish Tacos

I’m always on a mission to find quick, family-friendly ways to add more seafood to my diet. And what better way to introduce the kids to mild, flaky whitefish than to season it with familiar spices and wrap it in a warm corn tortilla? Fish tacos are one of my favorite taco recipes because they can be made with almost any fish and garnishes. Set out all the toppings and let everyone in the family customize their own meal.

The fish is tender and perfectly seasoned, but it’s the slaw that really makes this fish taco recipe shine. The slaw veggies add a fresh crunch to the soft corn tortillas, while the sour cream and lime dressing doubles as a creamy sauce. It’s so good that you might want to double the dressing and serve it on the side! Put it all together and you’ll have a meal that makes you feel like you’re on vacation in the sunny Baja peninsula (margaritas optional)!

Ingredients for Fish Tacos

• Fish: We use tilapia in this recipe, but any white fish works for fish tacos. You could also use cod, halibut, mahi mahi or snapper.
• Fish seasoning: The fish gets its zesty flavor from a seasoned flour made with all-purpose flour, taco seasoning, salt and pepper.
• Canola oil: I recommend using canola oil (one of the best oils for frying). It has a high smoke point and neutral taste. With the higher heat, it will give the exterior of the fish a nice crispy crust while keeping the inside of the fish buttery and moist.
• Corn tortillas: Corn tortillas are the traditional choice for fish tacos, but you can easily substitute flour tortillas. For a really special experience, make corn tortillas from scratch (they’re much easier to make than you’d think!).
• Slaw for fish tacos: We dress coleslaw mix with a creamy, tangy dressing made with mayonnaise, sour cream, lime juice, honey, salt and pepper. Make the slaw first; it tastes better if it has at least 30 minutes for its flavors to blend together.
• Fish taco toppings: Finish this fish taco recipe by adding your favorite taco toppings, like sliced avocado, lime wedges, sour cream, salsa, diced tomatoes, cilantro, crumbled Cotija cheese, thinly sliced radishes, sliced jalapenos and diced red onion.

Directions

Step 1: Make the slaw

TASTE OF HOME

In a large bowl, whisk together the mayonnaise, sour cream, lime juice, honey, salt and pepper until combined. Stir in the coleslaw mix. Cover and refrigerate the slaw for at least 30 minutes.

Editor’s Tip: Allow enough time for the slaw to sit and marinate. The dressing will be thick initially, but it will become thinner as the cabbage releases liquid.

Step 2: Cook the fish

TASTE OF HOME

In a shallow dish, combine the flour, taco seasoning, salt and pepper. Add the fish, and lightly coat it on each side.

TASTE OF HOME

Heat a large skillet over medium-high heat. Shake off the excess coating, and place the fish in the skillet. Cook until the fish is lightly browned, two to three minutes per side.

TASTE OF HOME

Once cooked, flake the fish into chunks.

Editor’s Tip: Be careful not to overcrowd the pan, or the fish will steam instead of crisp up around the edges. You may need to cook the fish in batches.

Step 3: Warm the tortillas

TASTE OF HOME

Toast the corn tortillas in a dry hot skillet until they’re lightly browned, one to two minutes per side.

Editor’s Tip: For a more hands-off way to warm corn tortillas, wrap them in foil in stacks of five and cook them in a 350°F oven for 10 to 15 minutes (or until they’re heated through).

Step 4: Assemble the fish tacos

TASTE OF HOME

Fill each tortilla with tilapia and top it with slaw. Add optional toppings, if desired. Serve the fish tacos immediately.

TASTE OF HOME

Fish Tacos Variations

• Swap in shrimp: You can easily turn this recipe into shrimp tacos! Simply coat peeled and deveined shrimp in the flour coating and cook them in the skillet until they turn pink, four to six minutes. You can also use your favorite shrimp recipes for grilled, air-fried or baked shrimp.
• Use grilled fish: Add a little char to your fish tacos by turning this into a grilled fish recipe. Grill the fish on a lightly oiled rack, covered, over medium heat until it just begins to flake easily with a fork, three to four minutes on each side.
• Make the fish crispier: Instead of coating the fish in seasoned flour, swap in a batter and fry the fish to make crispy fish tacos. Try using the batter from either our Baja fish tacos or our beer-battered fish tacos recipe.
• Spice it up: Taco seasoning gives the fish a bold flavor that’s still mild enough to appeal to all palates. If you prefer a spicier fish taco, add a dash or two of cayenne to the flour mixture and serve the tacos with a side of hot sauce.

How to Store Fish Tacos

Store each of the taco components in a separate airtight container in the refrigerator. The slaw and most taco toppings will last for up to four days. Cooked fish will last three to four days.

Can you make fish tacos ahead of time?

We don’t recommend making the fish for fish tacos ahead of time, as it tastes best fresh out of the skillet. However, the slaw can be made up to four days ahead. The cabbage will release water as it sits in the fridge, so drain any excess liquid before serving.

Fish Tacos Tips

TASTE OF HOME

What fish is best for fish tacos?

White fish is generally considered the best fish for fish tacos, but there’s always an exception to the rule (salmon tacos are always delicious!). Tilapia is inexpensive and relatively easy to find, but feel free to swap in a different white fish to make mahi mahi tacos, halibut fish tacos or cod tacos.

How do you know when the fish is finished cooking for fish tacos?

The best way to tell if fish is finished cooking is to gently prod it with a fork at its thickest part. When it’s done cooking, the fish should flake easily and appear opaque.

Are fish tacos healthy?

This fish taco recipe is a healthier alternative to fried fish taco recipes. Instead of breading and deep-frying the fish, we lightly pan-sear the tilapia in just enough oil to keep it from sticking to the pan. The taco toppings used will also affect the nutrition content of fish tacos, so it’s always a good idea to choose fresh vegetable options like radishes, onions or diced tomatoes. If desired, you can lighten up the slaw dressing by swapping in low-fat mayonnaise or Greek yogurt.

What do you serve with fish tacos?

Load the fish tacos with your favorite taco toppings and serve them with Tex-Mex side dishes like southwestern rice, refried beans or esquites. Tortilla chips and dipping sauces like homemade guacamole, queso dip or homemade salsa recipes are always good options, too.