Yield: 8 tacos
Easy Fish Tacos Recipe
This juicy, easy fish tacos recipe is loaded with flaky, seasoned white fish and a creamy chipotle fish taco sauce. Ready in just 20 minutes, they’re perfect for any Taco Tuesday!
Ingredients
- 1 ½ pounds white fish, such as cod, flounder, grouper, sea bass, mahi-mahi etc
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ½ teaspoon crushed black pepper
- Corn tortillas
- 2 tablespoons butter
- 1 tablespoon olive oil
Optional Toppings
- Fish taco sauce, or cilantro lime crema
- Cilantro
- Crumbled Cotija cheese, or queso fresco
- Shredded purple cabbage
- Pico de Gallo
- Avocado
- Sliced radishes
- Lime wedges
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Instructions
- Rinse the fish and use a paper towel to pat the fish dry. Set aside.
- In a small bowl, combine the garlic powder, paprika, cumin, cayenne, salt and pepper. Season both sides of the fish with the seasoning mixture.
- If you are heating the tortillas on the stove do that now. Use a large skillet over medium/high heat (no oil needed) place a tortilla on the skillet and cook on each side 30 to 40 seconds. To keep the tortillas warm, wrap them in foil. (You can also preheat the oven to 300°F and place the wrapped tortillas in the oven to really keep them warm.)
- In a large skillet over medium-high heat, heat the oil and butter together. Once the oil is hot, carefully place the fish in the skillet. Cook on each side for 3 to 5 minutes, until an internal temperature on a meat thermometer reaches 145°F. Do not overcrowd the skillet, cook in batches if needed. (Cook time will depend on how thick the cut of fish is. Thin pieces will cook very quickly.)
- Serve cooked fish in warmed tortillas with all your desired toppings! We like to use 2 corn tortillas for each taco, 2 tortillas is easier to handle and they don’t fall apart as easily.
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Notes
Store: It's best to store the tortillas, fish, and toppings separately! Store the fish and toppings separately, in airtight containers for up to 3 days in the fridge.
Reheat: Microwave the fish for 30 seconds at a time. For the best crispy results, I like to reheat it in the air fryer at 350°F for about 2 minutes. Add the hot fish to freshly heated tortillas and assemble the tacos as usual.
Change the Seasonings: If you are in a rush, you can also use taco seasoning, Cajun seasoning or blackening seasoning instead of making your own fish taco seasoning mix.
Microwave the Tortillas: The microwave is one of my favorite hacks for when I don’t feel like heating the tortillas one by one. Wrap all the tortillas in a damp kitchen towel and microwave them in 15-second increments until warm and bendy.
Crispy Tacos: Heat oil in a skillet over medium heat and add the tacos (without toppings). Pan-fry the corn tortillas until golden and crispy on both sides. Remove them from the heat and set them on a paper towel-lined plate to drain excess oil.
Nutrition
Serving: 1 taco, Calories: 182kcal, Carbohydrates: 12g, Protein: 19g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 50mg, Sodium: 225mg, Potassium: 323mg, Fiber: 2g, Sugar: 0.3g, Vitamin A: 266IU, Vitamin C: 0.1mg, Calcium: 34mg, Iron: 1mg