With seasoned white fish, crunchy cabbage, avocado, and the most creamy fish taco sauce, these fish tacos are tasty, fresh, and simple to prepare. This recipe for fish tacos is ideal for a weeknight because it can be prepared in under 30 minutes!
These fish tacos are very irresistible to us! The flavors are really lovely and they are quite easy to put together. Wrapped in tortillas, tender seasoned fish, crisp cabbage, and buttery avocado are drenched in cool, creamy fish taco sauce. This is a dinner that your family will definitely be having often!
INGREDIENTS
- Fish and Seasonings: The best fish for fish tacos is any type of mild, white fish. Cod, halibut, tilapia, and mahi mahi are all good options. The fish is seasoned with chili powder, smoked paprika, garlic powder and salt. This simple blend of seasonings gives the fish the best flavor! It’s slightly spicy and smoky thanks to the smoked paprika. You can use regular paprika if you want a milder flavor. For extra spice on the fish, add 1/8 teaspoon of cayenne pepper to the fish taco seasoning mix. You’ll also need olive oil for cooking.
- Fish Taco Sauce Ingredients: The sauce is made with plain Greek yogurt, lime juice, garlic powder, sriracha and salt. The Greek yogurt keeps the sauce light, healthy and tangy. You can make the sauce with mayonnaise and sour cream if you prefer.
- Tortillas and Toppings: Red cabbage, avocado, cilantro and fresh lime juice balance out the flavors and textures in this easy fish taco recipe. I prefer corn tortillas for the tacos, but you can also use flour tortillas.
HOW TO MAKE FISH TACOS
Unlike Baja fish tacos, which are beer-battered and fried, the fish for these tacos is pan seared in a skillet until it has a nice flavorful crust on the outside and is moist and flaky inside. Making fish tacos this way is easier, healthier and much less messy!
There are three easy steps to making the fish tacos: prepare the fish, mix up the sauce, and prep the (simple) taco toppings. Fish tacos don’t get any easier than this!
Cook the fish in olive oil in a nonstick skillet, cast iron skillet or grill pan. It will take 4 to 7 minutes per side to cook through. The fish is done when it registers 145° F on an instant read thermometer.
BEST FISH TACO SAUCE
While the fish cooks, make the sauce. In a bowl whisk together all of the sauce ingredients until well blended. Taste and adjust the amount of sriracha to make the sauce spicier if desired. If the sauce is too thick you can whisk in water, a teaspoon at a time, until you reach your desired consistency.
Note: If you like a lot of sauce, you’ll want to double the fish taco sauce ingredient amounts.
FISH TACO TOPPINGS
Finally, gather your toppings. Thinly slice the cabbage. I find that fresh cabbage adds the best crunch but you can can use packaged coleslaw mix if you’re really short on time. Slice an avocado and chop some fresh cilantro. Cut a lime into wedges for squeezing over the fish in the tacos.
These tacos are especially delicious when you warm and slightly crisp the tortillas before filling them. To do this, place the tortillas in a hot skillet on the stove, one at a time. Cook briefly on each side, until warm and crisped slightly. Alternatively, you can warm the tortillas all at once in the microwave.