Fish Tacos

A good fish taco brings to mind beach days, salty air, and sunny dispositions. If these tacos are your go-to on warm weather vacations, then it’s more than worth it to re-create them at home for the perfect anytime summer dinner. Ready in a little more than 30 minutes, these versatile tacos also require very little cooking time, resulting in the most flavorful, flaky tacos. Invite your friends over, get out your toppings, and get ready your to switch up your taco night in the best way possible.

What People Are Saying:
“Very tasty and easy to make. The coleslaw is awesome! It's so good, I made extra!” - justashleigh

“I made this for my family and they loved it! Almost didn’t make the slaw, but the slaw it really what makes the recipe. The slaw with the avocado and that fish is just to die for. Awesome recipe, would totally recommend.” - PurpleLocomotive

How To Make Fish Tacos

INGREDIENTS

The Slaw

• Mayo: Sorry, mayo haters. Mayo ties the slaw ingredients together, adding a creaminess that isn’t overwhelming, but cohesive.
• Lime Juice: Lime juice adds some fresh citrus flavor, and brightens up our slaw.
• Cilantro: Fresh cilantro is always a welcome addition to me, and adds even more fresh flavor to this slaw.
• Honey: You may be surprised to see honey here, but it adds a sweetness that balances out all of our other flavors in the slaw.
• Purple Cabbage: I prefer purple cabbage, but you can use green cabbage, or a mixture of red and green cabbage (like we do in our best-ever coleslaw) if you prefer.
• Corn: I prefer to use fresh corn when I can, but you can also use frozen if that’s all you have. After defrosting, just make sure that it’s very dry before incorporating it into the slaw.
• Jalapeño: Some finely chopped jalapeño adds a nice kick of heat, but if you’re really not a fan, you can cut it down or remove it altogether.
  

The Tacos

• Extra-Virgin Olive Oil: Use your favorite brand, or check out our list of the best (and worst!) olive oil brands.
• Lime Juice & Seasonings: I highly recommend marinating your fish in a simple mixture of lime juice, chili powder, and cumin. Marinating your fish for at least 15 minutes will make your tacos as flavorful as possible—trust me, it’s worth the extra step.
• Cod: I use cod in this recipe, but any flaky variety (like tilapia) will work just fine.
• Vegetable Oil: I like to use vegetable oil because it’s a neutral oil that has a high smoke point.
• Tortillas: Corn tortillas are not only traditional for these tacos, but extremely delicious. If you really prefer flour, you can use those instead.
• Avocado: Diced avocado on top adds a welcome creaminess to every bite alongside our crunchy slaw.
  

STEP-BY-STEP INSTRUCTIONS

First, let’s make our slaw so it can sit while we prepare our fish. Create the dressing by whisking together the mayonnaise, lime juice, cilantro and honey. Once combined, add in the cabbage, corn, and jalapeño, then season with salt and pepper. Cover it tightly, then refrigerate until you’re ready to serve with the tacos.

Now, we can move onto preparing our tacos. Whisk together olive oil, lime juice, paprika, chili powder, cayenne and cumin in a bowl, then add the cod and toss until every part is coated. Let it marinate for at least 15 minutes so that the flavors really soak into the fish.

Then, in a large nonstick skillet over medium-high heat, add the vegetable oil. Season both sides of the marinated cod with salt and pepper, then arrange the fish in the skillet, making sure it’s flesh-side down.

Cook the fish, turning one, until it is opaque and cooked through. Let it rest for at least 5 minutes, then flake it with a fork.

Once you’ve toasted your tortillas, you can assemble your tacos! You can add your ingredients however you please, but I like to start with a layer of slaw, then my fish, then sliced avocado, then a drizzle of sour cream. Add lime wedges for serving, and dig in!

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Fish taco toppings. If you ask me, the real gem of this recipe is the cabbage and corn slaw. It takes just a few minutes to prepare, and is the perfect bright and fresh condiment to our spiced cod. Along with our slaw, I love to top these tacos with avocado slices and a drizzle of sour cream, but your options don’t stop there. Pile your tacos high with sliced mango, fresh cilantro, diced onions, or even some avocado salsa.
• The tortillas. In my book, a taco is only as good as its tortilla. I highly recommend warming your corn tortillas over a flame or in the microwave to help make them a little more flexible (and taste better, TBH).
• The best sauce for fish tacos. Because of the flavorful slaw, I chose to keep these tacos simple by only drizzling on some sour cream. That being said, if you're craving a sauce to top your taco with, take inspiration from our fish taco bowls and drizzle on a homemade spicy crema, salsa verde, or a blended avocado sauce like we did in our air fryer fish tacos.
  

Fish Taco Variations

• Fried Fish Taco: If you prefer more of a crunch in your fish taco, check out our fried fish taco recipe that comes with a chipotle sauce.
• Air Fryer Fish Taco: Don’t feel like cooking on the stovetop? Our air fryer fish taco not only has a delicious texture, but comes complete with a homemade avocado salsa.
• Fish Taco Bowls: If you’re looking to skip the tortillas (or if you want more greens), our deconstructed fish taco bowls are one of our favorite summer dinners.