The Best Fish Tacos
User Reviews
4.9
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Prep Time
50 mins
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Cook Time
10 mins
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Total Time
1 hr
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Servings
12 tacos
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Course
Main Course
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Cuisine
American
The Best Fish Tacos
Description
This recipe uses white fish varieties such as tilapia, cod, rockfish, or halibut, marinated in olive oil, lime juice, and spices to infuse brightness and mild heat. The marinating step ensures the fish remains moist and flavorful. The accompanying sauce blends creamy and spicy elements with lime juice to complement the fish without overpowering it.
Each taco is assembled with the cooked flaky fish placed in corn or flour tortillas, topped with shredded cabbage for crispness, fresh cilantro for herbal notes, diced avocado for richness, tangy cotija cheese, and a fresh pico de gallo salsa made from tomatoes, jalapeño, cilantro, onions, and lime juice. Lime wedges provide an added citrus finish.
The fish cooks quickly and should be monitored for doneness, ideally reaching an internal temperature of 140°F. Cooking methods vary, but all aim to produce flaky, tender fish perfect for hand-held tacos. The sauce can be made ahead, and toppings prepped while the fish marinates.
Ingredients
Fish:
- 2 pounds white fish like tilapia, cod, rockfish or halibut
- ¼ cup olive oil
- ¼ cup lime juice fresh
- 2 teaspoons chili powder
- 2 teaspoons cumin ground
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt use a bit less if using table salt, coarse
- ⅛ teaspoon cayenne pepper more or less to taste
Sauce:
- ½ cup sour cream
- ½ cup mayonnaise
- 3 tablespoons lime juice fresh
- 1 teaspoons Sriracha sauce
- 1 teaspoon garlic powder
Tortillas + Toppings:
- 12 corn tortillas 6-inch, or flour tortillas
- cabbage finely shredded
- cilantro fresh
- avocado diced
- Pico de Gallo see note
- cotija cheese or queso fresco cheese
- lime wedges
Instructions
- Place fish in shallow dish or ziploc bag.
- Whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt and cayenne. Pour the marinade over the fish and toss to coat all sides of the fish. Cover and place in the refrigerator to marinate for 30-45 minutes.
- For the sauce, whisk together all the ingredients until well-combined. Refrigerate until ready to use. The sauce can be made several days in advance.
- While the fish marinates, prep/chop the toppings.
- Cook the fish using a grill, air fryer, oven or stovetop. Timing will depend on the thickness of the fish and exact temperature. Keep a close eye on the fish and cook until it easily flakes with a fork and is no longer translucent/raw in the center. An instant-read thermometer should register 140 degrees F at the thickest part.Grill: preheat a grill to medium-high, lightly oil the grates (or use a grill basket), and cook the fish for 2-3 minutes per side.Air Fryer: preheat an air fryer to 370 degrees for 2-3 minutes. Lightly grease insert of air fryer. Add fish in a single layer and cook for 6-7 minutes. Oven: preheat oven to 375 degrees F. Line baking dish with aluminum foil and lightly grease with cooking spray. Add fish in a single layer and bake for 3-5 minutes per side. Stovetop: heat 1-2 tablespoon olive oil in a large nonstick skillet over medium heat. Add the fish in a single layer (don't crowd the pan; may need to cook in batches), and cook for 3-4 minutes per side. After cooking, season to taste with additional salt and pepper!
- Serve the fish on warmed corn or flour tortillas piled high with toppings and drizzled with sauce.
Notes
- Prepare pico de gallo by combining chopped tomatoes, diced jalapeño, fresh cilantro, finely diced onions or shallots, seasoned with lime juice and salt.
- The sauce can be made in advance and refrigerated to develop flavors.
- Cook fish until it flakes easily and is opaque throughout, monitoring with an instant-read thermometer if available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12tacos
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 taco | |
| Calories | 211kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 337mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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