{"id":2019982,"date":"2024-07-24T01:30:26","date_gmt":"2024-07-26T06:30:38","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=2019982"},"modified":"2024-11-19T08:19:53","modified_gmt":"2024-11-19T14:19:53","slug":"fish-tacos-recipe","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/fish-tacos-recipe\/","title":{"rendered":"Fish Tacos"},"content":{"rendered":"
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<\/a> 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.<\/p>\n 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<\/a> optional)!<\/p>\n 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.<\/p>\n Editor’s Tip:\u00a0<\/em>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.<\/p>\n In a shallow dish, combine the flour, taco seasoning, salt and pepper. Add the fish, and lightly coat it on each side.<\/p>\n 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.<\/p>\n Once cooked, flake the fish into chunks.<\/p>\n Editor’s Tip:\u00a0<\/em>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.<\/p>\n Toast the corn tortillas in a dry hot skillet until they’re lightly browned, one to two minutes per side.<\/p>\n Editor’s Tip: <\/em>For a more hands-off way to warm corn tortillas, wrap them in foil in stacks of five and cook them in a 350\u00b0F oven for 10 to 15 minutes (or until they’re heated through).<\/p>\n Fill each tortilla with tilapia and top it with slaw. Add optional toppings, if desired. Serve the fish tacos immediately.<\/p>\n 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.<\/p>\n 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.<\/p>\n White fish is generally considered the best fish for fish tacos, but there’s always an exception to the rule (salmon tacos<\/a> 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<\/a>, halibut fish tacos<\/a> or cod tacos<\/a>.<\/p>\n 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.<\/p>\n 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.<\/p>\n Load the fish tacos with your favorite taco toppings and serve them with Tex-Mex side dishes like southwestern rice<\/a>, refried beans<\/a> or esquites<\/a>. Tortilla chips and dipping sauces like homemade guacamole<\/a>, queso dip or homemade salsa recipes<\/a> are always good options, too.<\/p>\n\n","protected":false},"excerpt":{"rendered":" I like to pair pan-fried tilapia with a cool and creamy slaw for a flavorful fish taco recipe\u2014easy and delicious! The simple, nutritious ingredients and kid-friendly taste make this Mexican-inspired dish a perfect weeknight dinner.<\/p>\n","protected":false},"author":7061,"featured_media":2081015,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306849,304173,304328,305271,304292,305487,304338,307049,303966,340638,303887,306848,304268,305383,304026,305374,304197,304350,324623,304020,304005,340660,306808,304150,303883,306875],"categories-v2":[309605,309455,308988,308984,308481,309216,308305,310796,308992,310085,313088,308495,340804,308478,309603,259483,309391,308606,309381,339209,309001,309177,308594,308549,340843,313078,309434,308476,309790],"coauthors":[245689,50034],"recommended_recipes":[{"post_title":"Popcorn Shrimp Tacos with Cabbage 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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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Fish-Tacos_TOHVS24_277728_MF_11_06_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the fish","text":"In a shallow dish, combine the flour, taco seasoning, salt and pepper. Add the fish, and lightly coat it on each side. 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. 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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Fish-Tacos_TOHVS24_277728_MF_11_06_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Warm the tortillas","text":"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\u00b0F oven for 10 to 15 minutes (or until they're heated through).","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Fish-Tacos_TOHVS24_277728_MF_11_06_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Assemble the fish tacos","text":"Fill each tortilla with tilapia and top it with slaw. Add optional toppings, if desired. Serve the fish tacos immediately.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Fish-Tacos_TOHVS24_277728_MF_11_06_6.jpg?fit=700,1024"}],"recipeYield":"8 tacos","author":[{"@type":"Person","name":"Blair Lonergan"},{"@type":"Person","name":"Lindsay D. 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\n
Directions<\/h2>\n
Step 1: Make the slaw<\/h3>\n
TASTE OF HOME<\/span><\/span><\/p>\n
Step 2: Cook the fish<\/h3>\n
TASTE OF HOME<\/span><\/span><\/p>\n
TASTE OF HOME<\/span><\/span><\/p>\n
TASTE OF HOME<\/span><\/span><\/p>\n
Step 3: Warm the tortillas<\/h3>\n
TASTE OF HOME<\/span><\/span><\/p>\n
Step 4: Assemble the fish tacos<\/h3>\n
TASTE OF HOME<\/span><\/span><\/p>\n
TASTE OF HOME<\/span><\/span><\/p>\n
Fish Tacos Variations<\/h2>\n
\n
How to Store Fish Tacos<\/h2>\n
Can you make fish tacos ahead of time?<\/h3>\n
Fish Tacos Tips<\/h2>\n
TASTE OF HOME<\/span><\/span><\/p>\n
What fish is best for fish tacos?<\/h3>\n
How do you know when the fish is finished cooking for fish tacos?<\/h3>\n
Are fish tacos healthy?<\/h3>\n
What do you serve with fish tacos?<\/h3>\n