Fish Tacos

This One Time, with Fish Tacos…

Okay, pull up a chair—let me tell ya about the time I tried to impress my in-laws with homemade fish tacos. Spoiler: my kitchen smelled like the seaside for a week, but hey, nobody went hungry and I got to pretend I was on vacation somewhere sunnier. If you’ve ever craved something zesty, crunchy, and just messy enough to remind you food is meant to be fun—buddy, you’re in the right spot. I whip these up when I’m feeling lazy but still want to look like I tried. Or sometimes just because the only tropical thing in my life is, well, the lime in my fridge.

Why You (And Probably Everyone) Will Love This

I make fish tacos when the weather’s hot, the fridge is mostly empty, or honestly if I just want something that doesn’t require a fork. My family goes absolutely bonkers for these—or at least, everything except that time I tried adding pineapple and got the “uhh, nice try Mom” face. And if you’re tired of dry, bland fish recipes (been there, done that—once even accidentally broiled the fish to a crisp), this one’s tender, flaky, and doesn’t play hard to get with the flavor. Even my pickiest eater can’t turn them down.

Here’s What You’ll Need (And, You Know, What You Could Swap)

• 450g (about 1 lb) white fish fillets (e.g., cod or tilapia, but I’ve used frozen pollock when the store runs out—tasted just fine)
• 1 teaspoon chili powder (smoked paprika works in a pinch, or skip if you’re spice-averse)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder (or double it, if you’re a garlic fiend like me)
• 1/2 teaspoon salt
• Black pepper, to taste
• 1 tablespoon olive oil (honestly, vegetable oil is perfectly good too—Grandma insists on it)
• 8 small corn or flour tortillas (use the ones you’ve got, no tortilla police will show up)
• 1 cup shredded cabbage (sometimes I just grab a bag of slaw mix from the store if I’m feeling lazy)
• 1/2 red onion, thinly sliced (or yellow, or skip it entirely—your kitchen, your rules)
• 1/4 cup fresh cilantro leaves, chopped (if you’re one of those cilantro-tastes-like-soap people, parsley is fine)
• 1-2 limes, cut into wedges (for flavor, and also just to look fancy)
• Sour cream or plain Greek yogurt for drizzling (Greek yogurt is the one I reach for when I’m trying to feel slightly healthier)
• Hot sauce, for serving (optional, but why not?)

How To Make Fish Tacos (No Fancy Skills Needed)

1. Pat your fish dry with a paper towel. I used to skip this step—don’t. It actually matters. Slice the fillets into thick strips so they’ll fit nicely in a tortilla.
2. Mix the spices. Grab a small bowl, combine chili powder, cumin, garlic powder, salt, and pepper. Sprinkle all over your fish strips, massage it in gently. Then drizzle with olive oil and toss to coat—I just use my hands, but a spoon works if you must.
3. Heat up a skillet over medium-high. Nonstick is easiest, but I once used our old cast iron and just added a splash more oil. Place the fish strips in a single layer. Cook for around 2-3 minutes per side—you’re looking for opaque, slightly golden, and flaky. (Don’t fuss too much; fish is forgiving. Worst case, you’ll pretend it’s blackened and get away with it.)
4. Warm your tortillas. I just plop them directly on the burner for a few seconds per side if no one’s looking, but you could also pop them in a dry pan for 30 seconds. Stack them up and cover with a clean towel so they don’t go stiff as a board.
5. Prep your toppings. Shred that cabbage, slice the onion, chop the cilantro, wedge your limes, and stir together some sour cream or yogurt with a squeeze of lime if you fancy a tangy drizzle. (This is the stage where I start snacking. Oops.)
6. Build your tacos: Layer warm tortilla, a few pieces of fish, a heap of cabbage, some onion, cilantro, a squeeze of lime, a drizzle of creamy goodness, and a shake of hot sauce if you’re brave. Repeat.
7. Devour while still warm—trust me on this.

My Notes from the Trenches

• Once, I tried baking the fish to save time. It worked, but the crust wasn’t nearly as good.
• If you like it extra crispy (who doesn’t?), sometimes I toss the fish in a bit of flour before cooking. Not necessary, but fun.
• Too much lime = soggy tacos. Just saying.

Stuff I’ve Tried to Mix It Up…

• Beer-battered fish. Messy, but kind of amazing. Good if you want more of a pub-vibe.
• Grilled instead of pan-cooked—also delicious, though the smoky flavor is a little less punchy than I expected. Still worth it.
• Adding pineapple salsa… honestly, this one wasn’t a hit, but I’m not giving up yet.

Don’t Sweat It If You Don’t Have Something

No fancy skillet? Frying pan is fine. I once used my wok—because that’s what was clean—and it still turned out pretty great, if a little unconventional looking.

Storing Leftover Fish Tacos (Or, Why You’ll Rarely Need This)

Keep leftover cooked fish in the fridge in a sealed container (should last 1-2 days), but honestly, I never have leftovers because people just swoop in and finish them. Tortillas can get dry—wrap ‘em in foil if you must save them.

How We Serve ‘Em

Sometimes I put out bowls of all the toppings taco-night-style and everyone makes their own—this way, no complaints. My uncle likes to add jalapeños and once even brought his own chipotle mayo, which… I mean, sure? At my house we usually just eat these with some quick homemade guacamole and a big pitcher of something cold (lemonade… or maybe a cheeky cerveza, depends on the night).

Lessons I Learned the Hard Way

• I once tried to cook the fish all at once (hello, impatient me) and ended up with mush in the pan. Cook in batches—it really is better.
• And don’t rush the tortilla warming! Cold tortillas crack and then everything falls out. Learned that the messy way.

Your (Possibly Too Honest) Questions, Answered!

• Can I use frozen fish? Yep, just thaw it and pat it dry (really, take the extra paper towel step!) or it’ll steam not sear.
• I’m not a fan of cabbage—what else works? Lettuce, slaw mix, or honestly, even some shaved carrot in a pinch. I’ve thrown in whatever’s in the fridge more than once.
• How spicy are these? Not very, unless you go wild with hot sauce. Actually, sometimes I leave the chili powder out for the kids, then just add hot sauce to mine.
• My tortillas always fall apart. What gives? Honestly, me too when I rush warming them… or forget to cover them after, then they dry out. Just keep them warm and wrapped up—old tea towels are your friend.
• What’s the best fish for tacos anyway? Anything mild and flaky. Cod, tilapia, pollock, sometimes mahi-mahi if it’s on sale. Just avoid anything super fishy unless you want super fishy tacos.

Alright, think that’s enough fish taco wisdom for now—if you end up with taco juice running down your wrist, you’re doing it right. Enjoy!

★★★★★ 4.40 from 20 ratings

Fish Tacos

yield: 4 servings

prep: 15 mins

cook: 15 mins

total: 30 mins

These vibrant fish tacos feature seasoned white fish fillets, quick-seared and layered into warm tortillas with crunchy cabbage, fresh onion, cilantro, and creamy lime drizzle. Perfect for a quick dinner with refreshing, bold flavors.

🖨️ Print Pin Recipe

Ingredients

• 450g (about 1 lb) white fish fillets (e.g., cod or tilapia, but I’ve used frozen pollock when the store runs out—tasted just fine)
• 1 teaspoon chili powder (smoked paprika works in a pinch, or skip if you’re spice-averse)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder (or double it, if you’re a garlic fiend like me)
• 1/2 teaspoon salt
• Black pepper, to taste
• 1 tablespoon olive oil (honestly, vegetable oil is perfectly good too—Grandma insists on it)
• 8 small corn or flour tortillas (use the ones you’ve got, no tortilla police will show up)
• 1 cup shredded cabbage (sometimes I just grab a bag of slaw mix from the store if I’m feeling lazy)
• 1/2 red onion, thinly sliced (or yellow, or skip it entirely—your kitchen, your rules)
• 1/4 cup fresh cilantro leaves, chopped (if you’re one of those cilantro-tastes-like-soap people, parsley is fine)
• 1-2 limes, cut into wedges (for flavor, and also just to look fancy)
• Sour cream or plain Greek yogurt for drizzling (Greek yogurt is the one I reach for when I’m trying to feel slightly healthier)
• Hot sauce, for serving (optional, but why not?)

Instructions

1. 1
   Pat your fish dry with a paper towel. I used to skip this step—don’t. It actually matters. Slice the fillets into thick strips so they’ll fit nicely in a tortilla.
2. 2
   Mix the spices. Grab a small bowl, combine chili powder, cumin, garlic powder, salt, and pepper. Sprinkle all over your fish strips, massage it in gently. Then drizzle with olive oil and toss to coat—I just use my hands, but a spoon works if you must.
3. 3
   Heat up a skillet over medium-high. Nonstick is easiest, but I once used our old cast iron and just added a splash more oil. Place the fish strips in a single layer. Cook for around 2-3 minutes per side—you’re looking for opaque, slightly golden, and flaky. (Don’t fuss too much; fish is forgiving. Worst case, you’ll pretend it’s blackened and get away with it.)
4. 4
   Warm your tortillas. I just plop them directly on the burner for a few seconds per side if no one’s looking, but you could also pop them in a dry pan for 30 seconds. Stack them up and cover with a clean towel so they don’t go stiff as a board.
5. 5
   Prep your toppings. Shred that cabbage, slice the onion, chop the cilantro, wedge your limes, and stir together some sour cream or yogurt with a squeeze of lime if you fancy a tangy drizzle. (This is the stage where I start snacking. Oops.)
6. 6
   Build your tacos: Layer warm tortilla, a few pieces of fish, a heap of cabbage, some onion, cilantro, a squeeze of lime, a drizzle of creamy goodness, and a shake of hot sauce if you’re brave. Repeat.
7. 7
   Devour while still warm—trust me on this.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 320cal

Protein: 27 gg

Fat: 9 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 34 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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