These easy fish tacos are perfect for a quick dinner!

Fish fillets are seasoned with a flavorful spice mixture and baked until the fish is tender and flaky.

Add your favorite toppings for a fresh and nourishing new favorite.

plate of Easy Fish Tacos

Ingredients for Fish Tacos

Fish: I love cod for fish tacos because it has a great texture and mild flavor. However, any white fish is great in this recipe-try tilapia, cod, halibut, or haddock.

Seasoning: The homemade spice rub is easy to make with spices you likely have on hand, like chili powder, cumin, paprika, and garlic powder. You can also use store-bought taco seasoning in place.

Tortillas: Use flour or corn tortillas and heat them gently to make them easy to fold without breaking.

How to Make Fish Tacos

  1. Prepare the fish: Pat fish dry and rub with homemade spice mixture.
  2. Bake: Bake the fish in the oven for 15 minutes.
  3. Prepare the toppings: While the fish cooks, chop and prepare desired taco toppings.
  4. Enjoy! Assemble and serve tacos once the fish and toppings are ready.

Seasoning Swaps

I prefer homemade seasoning, but you can also replace the homemade spice blend with a packet of taco seasoning or cajun seasoning.

Easy Fish Taco on a plate

Favorite Fish Taco Toppings

A few fresh toppings will turn this into the best fish taco recipe.

  • Fresh: Diced tomatoes, diced red onion, shredded lettuce, cabbage slaw, fresh cilantro
  • Creamy: Cotija Cheese, avocado or guacamole, sour cream
  • Flavorful: lime wedges, homemade salsa, jalapenos, radish, pico de gallo
Overhead shot of Easy Fish Tacos
What kind of fish for tacos?

Common choices for fish include white fish such as tilapia, cod, or haddock. These fish have a mild flavor. Cod is a favorite option because it’s a bit firmer and holds together well when cooked.

What to serve with fish tacos?

Serve these fish tacos with lots of fresh toppings so everyone can dress their own.

Keep the sides simple like corn salad or Mexican rice.

Can you make fish tacos in advance?

Fish tacos are best served freshly cooked. Prepare the fish 24 hours in advance and refrigerate before baking. Most of the toppings and sauce can be prepared up to 48 hours in advance and stored separately.

How to store leftover fish tacos?

Fish tacos can be stored in the refrigerator for up to 2 days in an airtight container. Reheat them in the oven, on the stovetop, or in an air fryer before serving. Reheat the fish in the oven before assembling the tacos.

More Favorite Taco Recipes

Did you enjoy these Fish Tacos? Be sure to leave a rating and a comment below!

Three fish tacos on a plate
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Fish Tacos

Tender and flaky, these baked fish tacos are lightly seasoned, nestled in soft tortillas, and drizzled with a creamy fish taco sauce.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
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Ingredients  

  • 1 ½ pounds filets of cod or tilapia,haddock, or halibut
  • 1 tablespoon olive oil

Seasoning Rub

  • 1 tablespoon chilli powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon pepper
  • ½ teaspoon salt

Tacos

  • 8 corn or flour tortillas 6-inch
  • 1 avocado sliced
  • 1 lime wedged

Fish Taco Sauce (optional)

  • 3 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • ½ lime juiced
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon sriracha or to taste

Instructions 

  • Preheat the oven to 400°F.
  • In a small bowl, combine all fish taco sauce ingredients and refrigerate until serving.
  • In a small bowl, mix together the rub ingredients. Rub the mixture into the fish fillets.
  • Dab the fish fillets dry with a paper towel and drizzle with olive oil. Rub the seasoning mix over all sides of the fish.
  • Bake on a rimmed baking sheet for 12-15 minutes or until flaky and cooked.
  • Heat tortillas according to package directions.
  • Use a fork to break the fish into large chunks and divide it among the tortillas. Top with desired toppings and serve.

Notes

Spice Rub:  Substitute the rub above with our own favorite rub, cajun, or blackened seasoning.
Cabbage Onion Slaw: Combine 1 cup shredded cabbage, ½ sweet white onion, thinly sliced, 2 tablespoons chopped cilantro, ⅓ cup sour cream (or Greek yogurt), 2 tablespoons fresh lime juice, and 1 jalapeño pepper seeded & chopped.
Leftover fish can be refrigerated for 2 days. Fish should be stored and reheated separately from the tortillas.
Nutritional information includes 1 fish taco in a corn tortilla. Toppings are not included in nutritional information.
5 from 150 votes

Nutrition Information

Calories: 163 | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Sodium: 348mg | Potassium: 174mg | Fiber: 4g | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 4.9mg | Calcium: 62mg | Iron: 1.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Fish, Lunch, Main Course
Cuisine American, Mexican
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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. These are deliciosos! My whole family is crazy for them. Inexpensive and so easy to make. Also wanted to say that after 35 years of searching for the best ever Mac and cheese recipe, I found yours, made with the cream of cheddar soup. My 4 adult kids and 7 grandkids all claim it is the best they’ve ever had! Thank you!5 stars

    1. Ahh you made my day Lori, I’m so glad you have loved both of these recipes! (The mac and cheese is a personal fave for me too!)

  2. So delicious! I added some of the rub to a few shrimp and sauteed those while the fish baked in the oven and everything was so good. My hubby loved it. This is a keeper recipe for sure!5 stars

  3. This is my favorite recipe for fish tacos. I make it with Costco tilapia fish fillets and it’s delicious.5 stars

  4. These are very good and easy. My wife can’t have sour cream, so I just use more mayo. I also add a bit more sriracha, maybe 3/4 tsp. When serving, I also have guacamole, tomatoes and lettuce. Start with the guac add the fish, top with the taco sauce, tomato and lettuce (no particular order). I have tried with both flour and corn tortillas, and prefer the flour ones.5 stars

  5. Hi Holly, Made this tonite. The lime crema ( taco sauce)was the highlight, and topped everything off perfectly!
    I didnt have siracha, so used Franks. So good!

    Thank you for another great recipe!5 stars

  6. I made this tonight. The fish didn’t have any flavor. It somewhat got better with the toppings. I’ll not make it again.

  7. I can’t wait to try fish taco recipe it sounds just delicious I will definitely leave a comment tomorrow if everything goes great! Also really anxious to try the coleslaw too.5 stars

  8. made this once, making it again tomorrow. it is so delicious and flavorful. never thought I’d like fish tacos. definitely recommend this recipe. delicious thanks for all your delicious recipes. huge fan5 stars

  9. yes! so good! I never, ever leave comments but my family loved this! even the picky eaters and the fish was fine without tacos!5 stars

  10. Made these tonight and they were so easy and so delicious. They will be in the regular rotation in the future! I’ve tried several of your recipes and I have found them all to be simple with minimal hands-on time, yet so tasty. Thank you for putting such great content in this corner of the inter webs!5 stars

    1. Hi Vee, I recommend a white fish such as tilapia, cod, halibut or haddock. If you try it I would love to hear how it turns out!

    2. I’ve been doing this recipe for aaaages. I always use sea bass. It just works fantastically here.
      corn tortillas + sauce + fish + pico + avocado + shredded res cabbage + fresh lime juice on top.

      YUM5 stars

    1. I haven’t tried it but that should work just fine. If you try it I would love to hear how it turns out Sheri!