I remember the first warm evening I tried to recreate a beach taco stand meal at my tiny kitchen table, the smell of lime and charred fish filling the air as my partner and I clumsily folded tacos and laughed about plating, that easy memory is why this Fish Tacos Recipe is my go to when I want something bright, simple, and reliably comforting on a weeknight.
Why You’ll Love It
This recipe is friendly to cooks of any level because the steps are straightforward and rinse-free, it comes together quickly for busy nights, and everyone at the table can customize their own taco, which makes it perfect for casual dinners, small gatherings, or the first-time home cook trying something new without pressure.
Serves 4
Prep Time: 20 minutes |
Cook Time: 12 minutes |
Total Time: 32 minutes
Ingredients
- 1 lb (450 g) firm white fish fillets such as cod or tilapia, cut into 1 inch strips
- 8 small corn tortillas (6 inch)
- 3 cups shredded purple cabbage (about half a small head)
- 1 ripe avocado, thinly sliced
- 2 limes, 1 juiced and 1 cut into wedges
- 1/4 cup mayonnaise
- 1/4 cup plain yogurt or sour cream
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro plus extra for garnish
- 1 teaspoon sugar or honey for slaw dressing
- 2 tablespoons thinly sliced red onion (optional)
Instructions
- Make the crema first by whisking together the mayonnaise, plain yogurt, juice of 1 lime, 1 tablespoon chopped cilantro, and a pinch of salt and set it in the fridge to chill while you prep.
- Toss the fish strips with olive oil, chili powder, cumin, smoked paprika, 1/4 teaspoon salt, and pepper so the seasoning coats each piece evenly.
- In a bowl combine shredded cabbage, thinly sliced red onion if using, the teaspoon of sugar or honey, 1 tablespoon lime juice, 1 tablespoon chopped cilantro, and a pinch of salt, toss to dress and taste for balance.
- Heat a heavy skillet or cast iron over medium high heat until hot, add a tablespoon of oil if the pan is dry, and cook fish strips in a single layer for 2 to 3 minutes per side until opaque and lightly charred, work in batches if needed.
- Warm the corn tortillas in a dry skillet for about 20 to 30 seconds per side or wrap in a clean towel and microwave for 30 seconds to make them pliable.
- To assemble place warm tortilla on the plate, add a few pieces of cooked fish, a small handful of cabbage slaw, a couple of avocado slices, drizzle with lime crema and sprinkle with extra cilantro and a squeeze of lime.
- Serve immediately with lime wedges on the side so everyone can add more brightness.
Recipe Variations
- Crispy Beer Battered Fish: Coat fish in a beer batter and deep fry until golden for a Baja style taco experience.
- Grilled Citrus Fish: Marinate fish in orange and lime juice with garlic and grill whole fillets for a smokier flavor.
- Veggie Friendly: Roast cauliflower florets with the same spice mix as the fish for a satisfying vegetarian taco.
- Chipotle Crema Swap: Replace the lime crema with a chipotle mayonnaise for a smoky spicy version.
Make Ahead: You can make the crema up to 3 days ahead and store it in an airtight container in the fridge, the slaw can be prepped 1 day ahead and kept chilled in the refrigerator but dress it lightly so it stays crisp, the fish is best cooked the same day but you can season the fish up to 2 hours ahead and keep it refrigerated.
Frequently Asked Questions
How do I prevent corn tortillas from cracking when folding
Warm them gently in a dry skillet or steam them wrapped in a damp towel for 30 seconds so they become pliable and less likely to crack
Can I use frozen fish for these tacos
Yes use thawed fillets and pat them dry before seasoning, adjust cooking time to ensure they are cooked through and flaky
What is a good substitute for mayonnaise in the crema
Use extra plain yogurt or a mix of yogurt and a touch of olive oil for a lighter crema with similar creaminess
How do I make these tacos less spicy for kids
Reduce or omit the chili powder and smoked paprika and serve the crema on the side so each person can control the heat
Fish Tacos Recipe
This recipe is friendly to cooks of any level because the steps are straightforward and rinse-free, it comes together quickly for busy nights, and everyone at the table can customize their own taco, which makes it perfect for casual dinners, small gatherings, or the first-time home cook trying something new without pressure.
Ingredients
- 1 lb (450 g) firm white fish fillets such as cod or tilapia, cut into 1 inch strips
- 8 small corn tortillas (6 inch)
- 3 cups shredded purple cabbage (about half a small head)
- 1 ripe avocado, thinly sliced
- 2 limes, 1 juiced and 1 cut into wedges
- 1/4 cup mayonnaise
- 1/4 cup plain yogurt or sour cream
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro plus extra for garnish
- 1 teaspoon sugar or honey for slaw dressing
- 2 tablespoons thinly sliced red onion (optional)
Instructions
- Make the crema first by whisking together the mayonnaise, plain yogurt, juice of 1 lime, 1 tablespoon chopped cilantro, and a pinch of salt and set it in the fridge to chill while you prep.
- Toss the fish strips with olive oil, chili powder, cumin, smoked paprika, 1/4 teaspoon salt, and pepper so the seasoning coats each piece evenly.
- In a bowl combine shredded cabbage, thinly sliced red onion if using, the teaspoon of sugar or honey, 1 tablespoon lime juice, 1 tablespoon chopped cilantro, and a pinch of salt, toss to dress and taste for balance.
- Heat a heavy skillet or cast iron over medium high heat until hot, add a tablespoon of oil if the pan is dry, and cook fish strips in a single layer for 2 to 3 minutes per side until opaque and lightly charred, work in batches if needed.
- Warm the corn tortillas in a dry skillet for about 20 to 30 seconds per side or wrap in a clean towel and microwave for 30 seconds to make them pliable.
- To assemble place warm tortilla on the plate, add a few pieces of cooked fish, a small handful of cabbage slaw, a couple of avocado slices, drizzle with lime crema and sprinkle with extra cilantro and a squeeze of lime.
- Serve immediately with lime wedges on the side so everyone can add more brightness.
Conclusion
These fish tacos are forgiving, fresh, and a gentle way to build confidence in the kitchen because the components are simple and forgiving, the flavors are bright and adaptable, and the assembly is fun for everyone at the table, give yourself permission to tweak the spices and garnishes as you go and enjoy the small success of a weeknight meal that feels special without being complicated.
