fish tacos recipe

Fresh, flavorful, and healthy Grilled Fish Tacos loaded with all the best toppings, including cabbage, pico de gallo and a simple homemade white sauce, or "crema". Ready to eat in less than 30 minutes!&nbsp;

Grilled Fish Tacos

fish

salt and black pepper

Tablespoons oil ((vegetable or canola oil))

lime (, juiced)

garlic (, minced)

chili powder

cumin

paprika

cayenne (, optional)

white corn tortillas

sour cream

mayonnaise

garlic powder

salt

sriracha hot sauce (,

Pico de gallo

Cotija cheese

Shredded cabbage

cilantro

avocado

lime wedges

red onion

hot sauce ((try siracha

Season the fish with a little salt and pepper on both sides.

In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne.&nbsp;

Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes.&nbsp;

Preheat grill to medium-high heat. Brush grill grates with oil and grill fish filets for about 3-4 minutes on each side (cook time will vary depending on thickness of fish), flipping only once.&nbsp;&nbsp;

Add the corn tortillas to the grill and warm for about 15 seconds on each side.&nbsp;&nbsp;

Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces.&nbsp;

Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings.&nbsp;

Serve with a side of Authentic Mexican rice.&nbsp;

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

Grilled fish tacos are loaded with all the best toppings, including cabbage, pico de gallo and a simple homemade white sauce, or “crema”, and they can be ready in less than 30 minutes.

Fish Tacos

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

lime

mayo

garlic salt

chipotle peppers in adobo sauce,

olive oil

unsalted butter, melted

corn tortillas, warmed

cabbage/coleslaw mix

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!

Tzatziki Fish Tacos have a Greek twist! Made with breaded white fish filet topped with mint tzatziki sauce.

Tzatziki Fish Tacos

white fish

salt (divided)

all-purpose flour

panko crumbs

oregano

olive oil spray

tomato (diced)

white cabbage

dill (for topping)

flour tortillas (warmed (such flour

lemon wedges (for serving)

Stonyfield Plain 0% Fat Greek Yogurt

cucumber

garlic (crushed)

lemon juice

mint (chopped)

dill (chopped)

black pepper (to taste)

Place cucumber in a mini food processor or grate with a box cheese grater. Drain the liquid from the cucumber in a metal strainer and use the back of a spoon to help squeeze out any excess liquid.

Combine with the yogurt, garlic, lemon juice, mint, dill, salt, pepper and refrigerate until read to eat.

Season fish with 1/2 teaspoon salt. Cut into 8 strips.

Place flour on a plate and egg in a shallow bowl.  On another plate, combine panko with remaining 1/2 teaspoon salt, garlic powder and oregano.

Preheat the air fryer to 400F. Coat the fish pieces in the flour, shaking off the excess, then into the egg, then into the panko and onto a board lined with parchment or wax paper. Spray both sides of the fish with oil then transfer to the basket and cook in a single layer 4 minutes, turn and cook 2 to 3 more minutes, until golden and crisp.

Air Fryer Method:

Preheat the oven to 425F. Coat the fish pieces in the flour, shaking off the excess, then into the egg, then into the panko and onto a board lined with parchment or wax paper. Spray both sides of the fish with oil then transfer to a baking sheet and cook in a single layer 5 to 6 minutes, turn and cook 5 to 6 more minutes, until golden and crisp.

To serve, place 1/4 cup cabbage over each tortilla, top with a piece of fish, tzatziki, tomatoes, red onion and squeeze fresh lemon juice over everything.

Oven Method:

Corn tortillas loaded with crispy pieces of fried fish, fresh slaw, and a creamy, spicy and sweet taco sauce for hands-down the BEST Baja Fish Taco recipe!

Crazy-Good Baja Fish Tacos (with Fish Taco Sauce and Slaw) Recipe + VIDEO

red cabbage

carrots

apple cider vinegar

honey

Salt and pepper

lime juice

chipotle peppers in adobo sauce (minced)

½ cod

cornstarch

light crisp beer (like Corona)

fry oil (canola, peanut, or vegetable)

flour tortillas

Lime wedges

For the Fish Taco Slaw: Set out a large mixing bowl. Chop all the produce and add to the bowl. Drizzle with apple cider vinegar and honey. Sprinkle generously with salt and pepper. Then toss well to combine. Taste and add additional salt and pepper if needed. Chill until ready to serve.

For the Fish Taco Sauce: Set out a small bowl. Add the mayonnaise, lime juice, and chopped chipotle pepper. Mix well. Taste, then salt and pepper as needed. Chill.

For the Baja Fried Fish: Set a large saucepot on the stovetop. Attach a cooking thermometer to the side of the pot, then add in the fry oil.

Set out a large baking sheet covered with paper towels. Cut the fish fillet’s into 1 x 2 inch strips. Lay the fish strips on the paper towels to dry.

Turn the stove on medium heat and bring the fry oil to 360 to 370° Set out another baking sheet lined with paper towels to drain the fried fish strips.

In a medium size mixing bowl, add the flour, corn starch, salt, and garlic powder. Whisk to combine. Then whisk in the beer to form a light frothy batter. (The batter will thicken as it rests, so you may want to add another splash of beer in it right before frying.)

Once the oil is that the right temperature, dunk a fish strip in the batter. You should have a thin, but solid, coating of batter on each strip. If the batter seems too thick, add another 2 to 4 tablespoons of beer.

Gently lower each fish strip into the hot fry oil. Batter and fry 10 - 15 fish strips at a time. Stir with a skimmer to flip the fish strips over and cook for 2 to 4 minutes until golden brown.

Carefully move the fried fish to the prepared pan. Repeat in two or three more batches.

When ready to serve, place to fish strips on each tortilla. Top with fresh slaw and a dollop (or a drizzle) of chipotle mayonnaise.

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

Baja Fish Tacos Recipe - Corn tortillas are loaded with delightfully crispy pieces of cod and a fresh slaw, then topped with a creamy, slightly spicy and sweet sauce for hands-down the BEST fried fish tacos you've ever had.

Crazy-Good Baja Fish Tacos

If you need a high protein, low-carb dish you can whip up in under 20 minutes, these Fish Taco Bowls are it! Air fryer or saute 6 minutes!

Fish Taco Bowl

Cajun seasoning (or to taste)

sriracha (or chipotle en adobo sauce)

limes

slaw (red cabbage, white cabbage and shredded carrots)

cilantro (optional)

Spritz fish all over with oil. Season all over with seasoning. Cut 1 lime into wedges and halve the other.

Combine mayo and sriracha or chipotle and squeeze 1/4 of the lime. Add a little water until it’s easy to drizzle later.

Air fry the fish 6 minutes 400F shaking the basket half way.

Meanwhile, combine slaw with 1/2 tablespoon olive oil, remaining half lime and 1/2 teaspoon salt.

Divide on 4 plates, add fish on the side and drizzle the spicy mayo over the fish.

Serve with lime wedges and garnish with cilantro.

No air fryer, no problem! Heat a skillet on high heat, spray with oil and cook 5 to 6 minutes.

Mexican beer-battered cod, fried to perfection topped with chipotle cream sauce and garnished with red cabbage, thinly sliced jalapeños and radishes, pico de gallo, and avocado. Wrapped in a warm corn tortilla, this taco has the perfect level of heat and combination of textures.

Beer-Battered Fish Tacos

all-purpose flour (plus more for dusting)

salt (plus more for seasoning)

black pepper

dark Mexican beer

Vegetable oil (for frying)

Corn tortillas

Crema Mexicana

chipotle pepper in adobo sauce

lemon

Avocado slices

Generously salt cod and sprinkle flour over the strips and toss to coat.

In a large mixing bowl, add flour, chili powder, salt, pepper, and oregano.

In a medium bowl whisk beer and egg.

Pour wet ingredients to flour mixture and stir together until well mixed and set aside at room temperature.

In a large skillet, preheat oil to 350 degrees F.

Dip fish into batter and allow excess batter to drip off before adding to oil. Fry fish, flipping to ensure it&#039;s evenly browned, 4 to 5 minutes, then place on a paper towel-lined plate.

In a food processor or blender, combine crema, chipotle in adobo and sauce, lemon zest and lemon juice, water, and salt until smooth; transfer to a small bowl.

Serve tacos with chipotle cream sauce and garnish with toppings of your choice.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1616510322/sa4dqofcgmh1rirutp7m.mp4

Beer battered fish is fried to crispy perfection, then loaded into lightly charred corn tortillas with a smoky chipotle cream sauce and colorful toppings. This delicious recipe for Baja Fish Tacos come together in just 15 minutes, making them a perfectly easy meal to end your work week.

Beer-Battered Baja Fish Tacos

Flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado. A fresh and flavorful way to spice up fish, tacos quick enough to make for a busy weeknight!

Cilantro Lime Fish Tacos

onion

garlic (finely minced)

jalapeño peppers (chopped (seeds removed for less heat))

tomatoes

cilantro (chopped)

kosher salt and pepper

1 medium haas avocado, sliced

cabbage

lime wedges and cilantro

Garlic Clove

Lime juice

lime wedge

Cabbage

Onion

Heat olive oil in a large skillet over medium heat.

Sauté onion until translucent about 4 to 5 minutes, then add garlic and cook 1 minute more. Mix well.

Place fish on the skillet and cook until the flesh starts to flake.

Add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper.

Meanwhile, heat tortillas on a skillet or directly over the flame of the burner a minute or 2 on each side to warm.

Serve a little over 1/4 cup of fish on each warmed tortilla topped with cabbage, avocado, cilantro, and a squeeze of lime.

I've tried fish tacos many ways and was always disappointed when the fish wasn't fried, having that missing "punch."  That is.... until I tried these.  I've made a number of your recipes, and have each cookbook and the next one on preorder, so I didn't think I'd be disappointed. In fact, I liked them SO MUCH I want to want to make them again next week.

Great flavors.  Will definitely do again! I love fish tacos and this was a keeper for sure!😋

I am not a fish person, but these were amazing and bursting with flavor. I knew my kids wouldn’t like them because of the word fish, so I made them while they were playing outside and ate quietly by myself. Best decision ever.

We love this recipe and it is low cal and satisfying! We use the gluten free Siete tortillas and they work perfectly, We like spicy food so if the jalapeno doesn't happen to be hot enough we sometimes add a pinch of red chili powder. This is definitely one of our favorites from Skinnytaste.

I made this recipe tonight and felt that it lacks flavor, very mild. I love that it’s healthy and all natural ingredients but for our family it needs more flavor.

Best fish taco recipe. Cooking the fish with the onion, tomato, cilantro, lime &amp; jalapeno is fab!

Made this recipe as written, with one exception: I used a can of drained, diced tomatoes with jalapenos, rather than fresh tomatoes. 

This was really good, but going forward, will make these changes: 1) Add the jalapenos along with the onion. In the end, I felt like they were not soft enough. 2) Add more lime juice and maybe a little bit of dried cumin for additional zing.

I left 2 fillets whole(for the tacos), then broke up the other 2 and added to brown rice for lunch the following day. If I had broken up all 4 fillets in the beginning, I would not have drained the can of tomatoes. This would have given me a little bit of broth for the rice.

Overall, this was any easy recipe to follow, and quick to make. I'll definitely make this again, and also add to my Lenten rotation.

Just made this tonight! Absolutely delicious 😋 

These were very delicious and had so much flavor!!  My husband and I loved these tacos and I even forgot to add the cabbage to it.  When I told him I forgot the cabbage he wanted me to make them again this week.

This was amazing!  I didn't even use salt and pepper, or the tortillas, I just served the fish fillets to a dinner party of 7 and got rave reviews! Thank you for this!  I'm going to be sharing it!

Made these today. Delicious! Definitely will be making these for my husband next time. 

I made these last week and forgot to leave a review. These were good. I made my boyfriend some with mushrooms instead of fish and he liked them. I had it with fish and it was good. Another recipe that is a keeper.

Very tasty, though I ate them with a fork so they wouldn’t end up all over me.  I did cut the tomatoes in half along the equator and scoop out most of the juice before cutting them up, and I substituted shredded lettuce for the cabbage because I had it. I didn’t include the seeds and membranes of the jalapeños, just the green part, because I don’t like hot foods.  Especially good served with a cup of the Instant Pot “Refried” Pinto Beans.  Shrimp would be a good substitute for the fish for variety.  Thank you again.

Top 7 fish tacos recipe recipes from across the web

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Top Tags

Grilled Fish Tacos

Best Blackened Fish Tacos

Tzatziki Fish Tacos

Crazy-Good Baja Fish Tacos (with Fi...

Fish Taco Bowl

Beer-Battered Fish Tacos

Cilantro Lime Fish Tacos

Top 7 fish tacos recipe recipes from across the web

The most viewed fish tacos recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Fish Tacos

Best Blackened Fish Tacos

Tzatziki Fish Tacos

Crazy-Good Baja Fish Tacos (with Fi...

Fish Taco Bowl

Beer-Battered Fish Tacos

Cilantro Lime Fish Tacos

The most viewed fish tacos recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine