Easy Fish Tacos

20 minutes start to finish!

By
Emma Christensen
Emma Christensen headshot
Emma Christensen
Emma Christensen is the General Manager for Simply Recipes, the author of three books on home brewing and a graduate from The Cambridge School for Culinary Arts. 
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Updated September 21, 2023
Emma Christensen headshot

Since moving to California nearly 10 years ago, I am fairly confident that I have eaten my weight in fish tacos several times over. There are just so many variations -- I have to try them all, right?!

I've had tacos with halibut, snapper, and even salmon. I've enjoyed tacos with deep-fried fish and tacos with grilled fish. I've sampled tacos with tongue-tingling tingling mayo and tacos with tangy fruit salsa. I've had tacos at fancy San Francisco restaurants with white tablecloths and tacos from open air taquerias overlooking the Pacific Ocean.

But there really is only one kind of fish taco that I routinely make myself at home: these easy pan-seared fish tacos with citrusy mayo and a simple cabbage slaw. They're ready in about 20 minutes and they hit the spot every time.

Best Fish for Fish Tacos

Cod, tilapia, or halibut are my go-to choices for fish tacos, but you could really use any white fish fillets. It doesn't really matter if the fish is a firm variety or more flakey; you break up the cooked fish into the tacos anyway, so perfect presentation isn't really important.

Make your life easier and pick up filets that have already been skinned. If you buy from a fish counter, you can always ask to have the skins removed for you at no extra charge.

If you end up with fillets with the skins still on, it's no problem. Cook them as directed in the recipe skin-side on top first, then flip so they're skin-side down. They may need an extra minute or two to cook through. The fish is done when it flakes easily away from the skin.

Overhead of fish tacos on a white an blue plate topped with avocado, cabbage, and cilantro

Simply Recipes / Sally Vargas

The Best Seasoning for the Fish

I lightly coat my fish with chili powder before searing. It adds a touch of spice to the fish and makes a nice contrast to the cooling cabbage slaw.

If you're not a fan of chili powder, use plain paprika or any favorite spice mix. Even just salt and pepper is just fine!

What's in the Taco Sauce?

Again, I keep it simply here. The sauce is just a simple mix of sour cream, mayo, lime juice and a splash of Sriracha.

I use this saw both to mix a quick coleslaw with red cabbage and also to drizzle over the top. (Or you can do like my husband does and smear the sauce on the tortilla so you're sure to get some in every bite!)

Corn or Flour Tortillas?

I've had fish tacos with all manner of tortillas, even cauliflower! This is to say, your choice of tortilla is your own. Personally, I prefer the flavor of corn tortillas the best, especially if you take the time to lightly char them in a dry skillet or over the flames of a gas stove.

Ingredients for fish tacos gathered

Simply Recipes / Sally Vargas

Swaps, Substitutions, and Suggestions

This is a recipe that is meant to be played with and adapted to whatever you have in the kitchen. It's really hard to go wrong, even if you're out of an ingredient and need to swap something else. Here are some suggestions:

  • Out of sour cream or mayo? Use whichever one you have! I've even used yogurt thinned with milk in a pinch.
  • Out of limes? Use lemons instead.
  • No red cabbage? Go for green cabbage or savoy cabbage, or skip the slaw entirely.
  • All the toppings are completely adaptable . I like avocados, spring onions, cilantro, and radishes, but you could use anything from chopped arugula to thinly sliced apples.
  • If you're not in the mood for fish, you could make this with shrimp instead.

You can also switch up the cooking method, if you like.

  • To grill the fish, buy fillets with the skin left on. Follow the method in this recipe for Grilled Fish Tacos.
  • To deep fry your fish, follow the method in this recipe for Crispy Fish Tacos.
A table is set with a plate with fish tacos. Corn tortillas layered with fish, avocado, cabbage, cilantro, cheese and lime.

Simply Recipes / Sally Vargas

Love Tacos? Try These Other Great Recipes

The best fish tacos on a plate. Corn tortillas layered with fish, cabbage, avocado, cilantro and lime.

Simply Recipes / Sally Vargas

Easy Fish Tacos

Prep Time 15 mins
Cook Time 6 mins
Total Time 21 mins
Servings 4 servings

TRY THIS! Instead of drizzling the taco sauce over top, my husband likes to smear it on the tortilla before assembling the tacos. He says that way he gets more sauce in each bite. Give it a try and see what you think!

Ingredients

For the fish:

  • 1 pound cod, tilapia, halibut, or other white fish filets

  • 2 to 3 teaspoons chili powder, enough to coat the fish

  • 1 teaspoon kosher salt

For the fish taco sauce:

  • 1/2 cup sour cream

  • 1/4 cup mayonnaise

  • 3 to 4 tablespoons lime juice (from 2 limes)

  • 1 teaspoon hot sauce, optional

To assemble:

  • 1/2 small head red cabbage, shredded (about 4 cups)

  • 12 taco-sized corn or flour tortillas

  • 1 avocado, sliced

  • 4 radishes, thinly sliced

  • 4 spring onions, thinly sliced

  • 1/3 cup roughly chopped cilantro

Method

  1. Make the fish taco sauce:

    In a small bowl, combine the sour cream, mayonnaise, lime juice, and hot sauce (if using) for the taco sauce. Stir until combined.

  2. Make the red cabbage slaw:

    In a medium bowl, combine the shredded cabbage with 3 tablespoons of the taco sauce. Stir to coat and add more taco sauce if you like. (The cabbage shouldn't be dripping with sauce; aim for a very thin coating.)

    Shredded cabbage in a bowl for a fish taco recipe.

    Simply Recipes / Sally Vargas
  3. Warm the tortillas:

    In a dry skillet over medium-high heat, warm the tortillas one at a time for about 30 seconds on both sides. Alternatively, wrap 1 to 3 tortillas in a damp paper towel and microwave for 30 seconds, until warm.

    Keep warmed tortillas wrapped in a clean dish towel while you make the fish.

    Corn tortillas wrapped in a kitchen towel for easy fish tacos.

    Simply Recipes / Sally Vargas
  4. Season the fish:

    Sprinkle the fish on both sides with chili powder and salt. Gently rub in the seasonings with your fingers to make sure the fish is entirely coated.

    Fillets of the best fish to make fish tacos.

    Simply Recipes / Sally Vargas
  5. Cook the fish:

    Warm a large cast iron or nonstick skillet on the stovetop over medium-high heat. When hot, add one tablespoon of olive oil and tilt the pan to entirely coat the bottom.

    Add the fish to the pan and cook for 2 minutes. Flip the fish and cook another 2 minutes. Flip and cook 1-2 minutes longer if needed; the fish is done when it is opaque all the way through and breaks apart easily. If any smaller, thinner pieces of the fish start to break off as you flip, just scoop them out and transfer them to a serving platter.

    Fish browning in a skillet for the best fish tacos.

    Simply Recipes / Sally Vargas
  6. Serve the tacos:

    Transfer the cooked fillets to a platter and use a fork or a knife to gently break the fish into large chunks. Assemble the tacos with a few pieces of fish, some cabbage slaw, toppings of your choice, and a drizzle of taco sauce.

    Did you love the recipe? Give us some stars and leave a comment below!

    A platter of fish is surrounded by ingredients to top fish tacos to show how to make fish tacos.

    Simply Recipes / Sally Vargas
Nutrition Facts (per serving)
482 Calories
25g Fat
39g Carbs
32g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 482
% Daily Value*
Total Fat 25g 32%
Saturated Fat 6g 30%
Cholesterol 76mg 25%
Sodium 1266mg 55%
Total Carbohydrate 39g 14%
Dietary Fiber 13g 45%
Total Sugars 9g
Protein 32g
Vitamin C 68mg 339%
Calcium 188mg 14%
Iron 4mg 22%
Potassium 1128mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.