easy fish tacos

Quite possibly the easiest fish taco recipe you&#039;ll ever make and one that will be a mega crowd pleaser!

Smashed Avocado Fish Tacos

Gimme Chimmi Seasoning

olive oil

flour tortillas

kosher salt and lime wedges

avocados,

chives

salt and freshly cracked black pepper

lime juice

Sprinkle the Gimme Chimmi all over the cod along with 1 teaspoon of the olive oil and let it stand for 5 minutes.

Meanwhile, heat a grill pan on the stove or bbq over medium high heat and add the remaining olive oil. Season the fish with salt and pepper and cook, flipping halfway until easily flaked. About 6-8 minutes total. Squeeze fresh lime juice over the cooked fish and set aside.

While the fish is cooking, combine the diced avocado and chives in a small bowl and smash to combine. Season with salt, pepper and lime juice.

Char the tortillas on both sides over an open flame.

Gently break the fish into large chunks. Evenly distribute the smashed avocado on each tortilla and top with large flakes of the fish. Serve with hot sauce on top, extra cilantro and limes on the side.

Grilled Fish Tacos topped with Cilantro Lime Cabbage Slaw that can be made using a grill, stove top or oven! Vegan &amp; gluten-free adaptable! Sub tofu for the fish! A fast, easy and healthy dinner that comes together in under 30 minutes.

Grilled Fish Tacos with Cilantro Lime Cabbage Slaw

4-6 inch flour tortillas

½ teaspoon chili powder

cumin

coriander

garlic

salt

sugar (optional)

chipotle powder (or sub cayenne and

for more smoky flavor, add ½ teaspoon smoked paprika (optional)

cabbage

salt,

¼ cup thinly sliced red onion, more to taste

cilantro (packed), ½ of a large bunch

¼ -½ of a jalapeño, finely chopped, more to taste

lime

Preheat grill to medium-high heat. (See notes for oven or stovetop version)

Prep the fish

Rinse and pat dry fish. ( For tofu, read notes below) In a small bowl, stir fish rub spices together. Sprinkle all sides of fish lightly with the spice rub (you most likely will not need all). Set aside.

Make the slaw

Place the shredded cabbage in a medium bowl. Toss with the salt. Add the onions, cilantro, jalapeño, lime juice, olive oil and toss well. Adjust lime, salt, and jalapeño, adding more to taste&#8211; you want this to taste tangy and flavorful.

Sauce

Make any accompanying sauce. Chipotle Mayo is nice here- feel free to do this ahead.

Grill

Grease the grill well before placing fish on it. Turn heat to medium. Grill each side a few minutes, letting grill marks develop and use a metal spatula to flip. Cook until the desired doneness and squeeze with a little lime juice.

Then quickly grill the tortillas on the grill, brushing with olive oil if you prefer.

Assemble Tacos

 Place fish in the warm tortillas, top with cabbage slaw and and garnishes. Drizzle with the optional ( but delicious)  Chipotle Mayo if you like.

We have made this recipe several times and are in love! My three boys ask for this specific recipe when we are meal planning. It is definitely one of our favorites! Thank you for a delicious meal! We make it with salmon, slaw, the chipotle mayo sauce, and a tomatillo salsa. We have also made the Peruvian green sauce which is also SO good.

We made this last night with tilapia, and cooked it on an indoor grill pan.  It was great!  Wonderful taste combination, and very simple to put together.  We subscribed right away!

Made these tonight with mahi and they were delicious! Followed the recipe exactly except I used yellow onion instead of red and only purple cabbage no green, we did use the optional chipotle Mayo. This is a keeper!

Had this last night we all loved it! Real hit!

This slaw is so easy and delicious! I use lots of spice in seasoning and chipotle Mayo so don’t even bother with the jalapeño.

https://content.jwplatform.com/videos/SvrWpA8W.mp4

Grilled Fish Tacos with Cabbage Slaw- vegan adaptable using tofu, this meal comes together in under 30 minutes. 

Fish%20Tacos%20With%20Cilantro%20Lime%20Cabbage%20Slaw

These easy Blackened Fish Tacos are bursting with flavor and so delicious wrapped in corn tortillas with cabbage a refreshingly light fish taco sauce! 

Best Blackened Fish Tacos

sour cream

mayo

garlic salt

chipotle peppers in adobo sauce,

cilantro

fish

unsalted butter, melted

corn tortillas, warmed

cabbage/coleslaw mix

lime wedges

Fish Taco Sauce: Using your food processor or blender,...

Fish Taco Sauce: Using your food processor or blender, purée all ingredients together. Refrigerate until ready to use.

Blackened Fish: Preheat oven or grill to 400°F.

Coat cast iron skillet with olive oil. Place...

Coat cast iron skillet with olive oil. Place cast iron skillet in heated oven (or grill) for 10 minutes to get it nice and hot.

While skillet is heating up, toss fish in...

While skillet is heating up, toss fish in melted butter. Remove from melted butter and place on a cookie sheet, reserving any leftover butter in bowl. Coat fish fillets in blackening seasoning on both sides.

Once cast iron skillet is heated, pour in...

Once cast iron skillet is heated, pour in any leftover butter into skillet and place fish in cast iron skillet. Return skillet to oven or grill and allow to cook for 2 minutes. Flip fish and allow to cook another 2 minutes, or until cooked through.

Fill warm corn tortillas with blackened fish, cabbage,...

Fill warm corn tortillas with blackened fish, cabbage, squeeze on a little fresh lime juice and finish them off with a big drizzle of the fish taco sauce and enjoy!

The Best Easy Fish Tacos! Tender and flaky fish full of spicy flavor tucked into flour tortillas and topped with garlic cilantro lime slaw. YUM!

Best Easy Fish Tacos

butter, melted

juice of 1 lime

chili powder

garlic powder

tortillas and avocados

slaw notes)

Preheat oven to 400 degrees. Mix butter, lime juice, chili powder, garlic powder, and salt in a small bowl. Pour mixture over the fish. Bake for 10-15 minutes.

Mix butter, lime juice, chili powder, garlic powder, and salt in a small bowl. Pour mixture over the fish. Bake for 10-15 minutes.

Best Easy Fish Tacos_Step 1

Flake apart the fish and coat with the extra sauce in the pan.

Best Easy Fish Tacos_Step 2

Make your dressing and pour it on the cabbage. See more in notes section.

Make your dressing and pour it on the cabbage. Boom. Slaw.

Best Easy Fish Tacos_Step 3

Prep your toppings (mashed avocado, slaw, red onion, mango salsa, whatever you like). Serve fish in tortillas with toppings!

Best Easy Fish Tacos_Step 4

I made the fish tacos, the grilled corn salad and the Mexican rice, all 3 were delicious!!  Thanks for the recipes!

These tacos are delicious! I added a pinch of cayenne to both the fish sauce and the green sauce and I also only used one lime on the green sauce, which made it very tasty. I think next time I'd try using less butter in the fish sauce as suggested in one of the comments to try it as a paste, but it was also good as a runny sauce too. Will definitely be making this again!

Super disappointing recipe for me. I usually love your recipes, but this one did nothing for me. The fish was good by itself, but not as a taco. Maybe others will like it.

I actually agree. I have probably made over 75% of the recipes on this blog ON REPEAT...I love them all so much. The fish was good, but the sauce for the slaw was flavorless and dull.

Loved this recipe, the slaw in particular.  It turned out great.  QQ: I had a lot of leftover slaw sauce so I have it saved in the fridge. How long do you think it's good for?
Thanks!

I just made this for dinner tonight and my whole family loved it!!! (4yr old and 15mo old included) We made everything, the fish and slaw, and it tasted delicious. Thanks Lindsay, great recipe!!

I made this tonight but used shrimp instead of fish because that's what I had. So amazing. I made your creamy avocado green sauce to go with it. Will repeat this in a heartbeat as my husband and all of our kids loved it as well. Thank you! I always know my family will be happy when I make your recipes!

The marinade for the fish was good, the teaspoon of chili powder was barely noticeable which was a plus because I needed my kids to be able to eat the food. The fish came out good, however, the slaw dressing was way too limey  and unpalatable.

These are so good - my entire family loves them! The bonus is how easy they are!

We LOVED this recipe! It was the perfect summer meal. Thanks for always giving us great recipe ideas!

Wow these tacos were so so good!! I added the the magic green sauce. They're just as good as brewery fish tacos in California that I gorge on every time I visit.

Absolutely loveddd this!! Living on the coast, this will be on the monthly rotation- thank you!

https://www.youtube.com/watch?v=E1UBoLK7g00

The Best Easy Fish Tacos! Tender and flaky fish full of spicy flavor tucked into flour tortillas and topped with garlic cilantro lime slaw. YUM!

Full recipe: https://pinchofyum.com/best-easy-fish-tacos

Instagram: https://www.instagram.com/pinchofyum/
Facebook: https://www.facebook.com/pinchofyum/
Twitter: https://twitter.com/pinchofyum
Pinterest: https://www.pinterest.com/pinchofyum/

The favorite fish of Alaskans makes a beautiful taco: flaky, tender, and delicious.

Alaska Rockfish Tacos

cabbage (preferably Napa)

onion

jalapeno pepper

cider or rice wine vinegar

salt and pepper (to taste)

corn tortillas

garlic (finely minced)

avocado

cilantro leaves

Lime wedges

Tomatillo or regular salsa

Sour cream

Toss the cabbage, onion and jalapeno with the vinegar and 2 teaspoons of the oil, and season generously with salt and pepper.  Set aside.

Heat a large dry skillet over medium high heat.  Heat the torillas one at a time, cooking for about 30 to 60 seconds on each side, until it is browned in spots and smells slightly toasty.  Stack the tortillas on a plate as they are cooked, and repeat until all of the tortillsas have been toasted.  Set aside.

Sprinkle the pieces of fish all over with the cumin, chili powder, and salt and pepper.  Heat 2 tablespoons of the oil in the large skillet over medium high heat. Add 1/3 of the fish and sauté until almost cooked through, turning it as needed, about 5 minutes in all.  The pieces may fall apart a little as you cook them; that’s perfectly fine. During the last minute of cooking each batch, add about 1/3 of the garlic and toss over the heat. Place the fish on a serving plate as it is cooked and sprinkle each batch with 1 teaspoon of the lime juice. Keep going, adding a bit more oil as needed, and then adding the fish to the same plate as it is cooked, until all of the fish is sautéed and sprinkled with juice.

Serve the fish with the toasted tortillas, cabbage slaw, and the toppings you like.  Let everyone assemble their own tacos.

Our paleo fish tacos and coleslaw are made with a simple blend of spices creating a masterful flavor punch and topped with slaw that is light and zesty.

Paleo Fish Tacos and Coleslaw

Siete tortillas ((or you can use corn tortillas

avocado oil

avocado (- cubed)

salt and pepper (-

lb of flaky white fish ((try cod

tsp salt

paprika

cayenne

tsp cumin

tsp pepper

tbsp grassfed butter oil

Place all of the seasonings for the fish tacos in a small bowl and mix until they are evenly combined.

Place your fish in a ziplock bag and then add the seasoning mix. Close the bag and use your hands to get the seasonings to coat the fish. Place in the fridge, and let your fish marinate for at least an hour.

Make your coleslaw before you start cooking your fish because the fish won't take long, and you'll want to plate these tacos and get to eating right away.

For the coleslaw, just place all of the coleslaw ingredients in a small mixing bowl and mix them up until the avocado gets a little broken down but stays mostly chunky. Set aside till you're ready to plate.

Heat a large skillet over medium heat and let your butter or ghee heat up and melt in the pan.

Transfer your fish from the ziploc to your heated skillet. Let the fish get to sizzling. Cook for 2-4 minutes.

While the fish is going, heat up your tortillas. Just pop them in a medium skillet one at a time, right before your fish is done. They only need to be heated up for a minute or less. If you get them too crispy they will fall apart - lesson learned one time we made them.

Flip or mix the fish pieces around to get the other sides. Cook for another 2-4 minutes. Turn your burner off once the fish is done. It will be flaky.

Plate your tacos. Layer your fish and then coleslaw right on top of your tortillas. Garnish your favorite toppings, like salsa and cilantro. We also like to add a dollop of chipotle lime mayo from Primal Kitchen (it&#039;s addicting). Devour these paleo fish tacos and coleslaw! It&#039;s like bite after bite of a vacation in Mexico right at your own dining table!

This recipe for cod fish tacos is seasoned white fish layered with corn cabbage slaw, a creamy sauce, avocado slices and a squeeze of fresh lime; all tucked inside warm corn tortillas. It’s a crowd-pleasing meal that’s quick, easy, and packed with flavor!

Cod Fish Tacos

paprika (or cajun seasoning for more heat)

pepper

yogurt

honey

canned or frozen corn (if canned drained and if frozen, thawed)

jalapeño, minced

sour cream (or Greek yogurt)

cayenne pepper (optional

salt, as needed to taste

corn tortillas, diced or sliced avocado, lime wedges

In a shallow dish, whisk together lime juice, oil, chili powder, garlic powder, cumin, paprika, salt, and pepper. Add cod, tossing until evenly coated and gently rub all of the seasoning into the fish on alll sides. Let marinate 15 minutes, if you have the time.

Meanwhile, make the slaw: In a large bowl, stir together mayo, lime juice, cilantro, and honey. Add in cabbage, corn, and jalapeño. Toss to coat. Season with a dash of salt and pepper. Set aside.

Make the sauce: Combine all taco sauce ingredients in a small bowl and set aside.

For cooking the fish there are four different methods of cooking you could use:BROILER: Set oven to high broil. Position fish on baking pan sprayed with cooking spray. Broil fish for about 5 minutes, or until fish flakes when pierced with a fork.BAKE: Preheat oven to 375 degrees F. Place fish in baking dish sprayed with cooking spray. Bake for 8-12 minutes, or until fish flakes when pierced with a fork. PAN: Heat a bit of oil or spray with non-stick cooking spray in a large non-stick skillet over medium-high heat. Alternatively, you can use a cast iron skillet. When pan is hot, add fish. Lay in a flat layer and don’t overcrowd the pan or the fish will steam, not sear. Don’t move fish for 3 minutes once you’ve placed them in the hot pan — this helps get a good browned crust. Flip them after 3 minutes and cook for another 2-3 minutes, until just cooked through. Remove from heat.GRILL: Heat the grill to medium-high heat. Grill the fish for about 3-4 minutes before turning and cooking on the other side, or until fish is completely white and cooked through.

Once fish is done cooking, carefully break up the fish using a fork, into bite-sized pieces. Pop the tortillas in the microwave for 20-30 seconds, on a skillet for about 20-30 seconds per side, or on the grill for 20-30 seconds or just until they get a few char lines on each side.

Divide fish among heated tortillas and top with slaw and avocado. Squeeze lime juice on top and drizzle on sauce. Serve with chips, salsa, and margaritas and you’re good to go! Enjoy!

https://content.jwplatform.com/videos/5hNnpwoS.mp4

KC - Cod Fish Tacos - Rectangle 720p

Flavourful, easy fish tacos with lime crema is made with seasoned white fish, cabbage slaw, and lime sauce. It takes less than 25 minutes to prep and serve.

Fish Tacos with Lime Crema

tablespoons vegetable oil

tablespoon lime juice

teaspoons ground cumin

teaspoons paprika

teaspoon red pepper powder

teaspoon garlic powder

teaspoon salt

teaspoon ground black pepper

pound white fish (such as cod, snapper, tilapia)

mayonnaise

cabbage, shredded

cilantro, chopped

green onion, sliced

garlic,

(6-inch) soft taco tortillas

avocado, sliced (optional)

Prepare the fish

  Preheat oven to 425°F. In a small bowl, combine vegetable oil, lime juice, cumin, paprika, coriander, red pepper powder, garlic powder, salt and pepper. Dip the fish into the bowl and turn the fish until it is evenly coated with the marinade. Place the fish onto a lined baking tray and let it marinate in the refrigerator for 15 minutes. Bake for 9-10 minutes until the fish is flaky when tested with a fork. Transfer the fish into a plate and break into smaller pieces using a fork.

Make the lime crema

In a small bowl, whisk together all the crema ingredients (sour cream, mayonnaise, lime juice, lime zest, and salt). Set aside.

In a large bowl, combine all the slaw ingredients (cabbage, cilantro, green onion, and garlic). Set aside.

Heat the soft tortillas

Heat the soft tortillas according to the package instructions, or heat in an ungreased skillet over medium heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges.

Assemble the tacos

Divide the fish evenly into each taco, top each taco with 1/4 cup of slaw and sliced avocados (optional). Pour 1 tablespoon of crema on top.

Loved the recipe! The marinade seasoning was wow . You just can’t beat tacos any time through the week . Thanks for sharing the the recipe with us and once again , loved the recipe!

Loved this recipe, I doubled the marinate and lime crema sauce. Also i added 1 full lime zest to recipe so if doubled would be two. Absolutely delicious!

https://www.youtube.com/watch?v=1gY37USRx-4

Tacos are one of my favourite Mexican dishes, and my favourite taco of all time is the fish taco. There is something incredible that happens when cabbage, sour cream, lime and cilantro come together with seasoned, tender and flaky white fish filets that creates a mouthful of tangy and exquisite flavour. Everyone needs to experience these flavourful and easy fish tacos with lime crema and cabbage slaw. You won't regret it.

FULL RECIPE: https://www.aheadofthyme.com/2016/08/easy-fish-tacos-lime-crema/

PIN for later: https://www.pinterest.ca/pin/150870656257929788/

C O N N E C T 

Instagram: https://www.instagram.com/aheadofthyme/
Facebook: https://www.facebook.com/aheadofthyme/
Twitter: https://twitter.com/aheadofthyme
Pinterest: https://www.pinterest.com/aheadofthyme/

#fishtacos #limecrema #tacos

Code: GSKI5UUDXV7NRLNV

Make these Easy Fish Tacos for a quick weeknight dinner. This simple recipe combines baked or pan-fried tilapia with a blackened seasoning mix, a crunchy veggie slaw, and then avocado crema to finish. Simply delicious.

Top 12 easy fish tacos recipes from across the web

The most viewed easy fish tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Smashed Avocado Fish Tacos

Grilled Fish Tacos with Cilantro Li...

Best Blackened Fish Tacos

Best Easy Fish Tacos

Alaska Rockfish Tacos

Paleo Fish Tacos and Coleslaw

Cod Fish Tacos

Fish Tacos with Lime Crema

Easy Fish Tacos with Avocado Crema

Fish Stick Tacos

Easy Fish Tacos with Homemade Pico ...

Fish Tacos with Orange Salsa

Top 12 easy fish tacos recipes from across the web

The most viewed easy fish tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smashed Avocado Fish Tacos

Grilled Fish Tacos with Cilantro Li...

Best Blackened Fish Tacos

Best Easy Fish Tacos

Alaska Rockfish Tacos

Paleo Fish Tacos and Coleslaw

Cod Fish Tacos

Fish Tacos with Lime Crema

Easy Fish Tacos with Avocado Crema

Fish Stick Tacos

Easy Fish Tacos with Homemade Pico ...

Fish Tacos with Orange Salsa

The most viewed easy fish tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine