This fast and flavorful fish tacos recipe is the perfect quick lunch or dinner.
Seasoned fish fillets are baked, flaked, and then tucked into tortillas with your favorite toppings and a drizzle of taco sauce.
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Holly’s Recipe Highlights
- Flavor: Baked and not fried, these fish tacos are fresh and flavorful with a mild white fish and simple homemade rub. We love to serve these with the easy taco sauce below.
- Difficulty: Simple toppings and a little oven time are all you need for resort-style fish tacos.
- Technique: The fish is baked until flaky but can also be grilled.
- Swaps: Any white fish can be used in this recipe.
- Time-Saving Tip: The homemade taco seasoning mix can be replaced with a packet of taco seasoning.
- Leftovers: Stretch leftovers further by making fish taco bowls!
Ingredient Tips for Fish Tacos
- Fish: I use cod in this recipe, but any white fish like halibut, haddock, or tilapia will work. Frozen fish should be thawed and patted dry so the seasonings will adhere.
- Seasonings: The rub for these fish tacos is a flavorful blend of paprika, garlic powder, cumin, cayenne, salt, and pepper. You can also use a packet or homemade taco seasoning.
- Sauce: The fish taco sauce is a rich and tangy addition and needs few ingredients. Fresh lime juice is recommended.
- Tortillas: Corn or flour tortillas work for fish tacos, so gently warm them before filling them so they don’t crack.
Variations
- Seasoning: Season the fish fillets with a blackened seasoning or a Cajun flavor.
- Onion slaw: Make a quick cabbage onion slaw by combining a cup of shredded cabbage, ½ thinly sliced sweet white onion, 2 tablespoons chopped cilantro, 1/3 cup sour cream, 2 tablespoons of fresh lime juice, and one seeded and chopped jalapeno pepper.
How to Make Fish Tacos
- Prepare the fish: Pat fish dry and rub with homemade spice mixture.
- Bake: Bake the fish in the oven (full recipe below).
- Prepare the toppings: Chop and prepare desired taco toppings.
- Enjoy! Assemble and serve tacos once the fish and toppings are ready.
Fish Taco Toppings
- Guacamole and Pico de Gallo add fresh flavor.
- Pineapple or mango salsa also pair beautifully with fish.
- Add some Cotija cheese, shredded cheddar, or Monterey Jack.
- Serve with lime wedges and fish taco sauce.
Leftovers?
Store leftover fish from the tortillas and other ingredients in a covered container for up to 2 days. Use leftover fish in a cold wrap, on top of a salad, or reheat portions in the microwave and build new tacos with toppings and add-ins.
More Easy Taco Recipes
Did you enjoy this Fish Tacos Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 1 ½ pounds cod fillets or tilapia,haddock, or halibut
- 1 tablespoon olive oil
Seasoning Rub
- 1 tablespoon chilli powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
Tacos
- 8 corn tortillas 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.
Fish Taco Sauce
- Combine sour cream, mayonnaise, lime, garlic powder, cumin, and sriracha in a small bowl (if making) and refrigerate until serving.
Seasoning Rub
- In a small bowl, mix the chili powder, paprika, oregano, cumin, garlic powder, onion powder, black pepper, and salt.
- 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 10-15 minutes* or until flaky and heated to 145℉.
- Heat tortillas according to package directions.
- Use a fork to break the fish into large chunks. Divide the fish pieces among the tortillas and add toppings as desired.
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.
Keep an eye on your fish. Thinner pieces of fish will cook faster.
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.
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
The best fish tacos with every component -sauce & onion/jalapeno cabbage plus suggested toppings make a party for dinner. I used cod this time, resulting in super flavor and texture My teen daughter requests it frequently – and it’s easy!