This fast and flavorful fish tacos recipe is the perfect quick lunch or dinner.
Seasoned fish fillets are baked, flaked, and then tucked into tortillas with your favorite toppings and a drizzle of taco sauce.
- Flavor: Baked and not fried, these fish tacos are fresh and flavorful with a mild white fish and simple homemade rub. We love to serve these with the easy taco sauce below.
- Difficulty: Simple toppings and a little oven time are all you need for resort-style fish tacos.
- Technique: The fish is baked until flaky but can also be grilled.
- Swaps: Any white fish can be used in this recipe.
- Time-Saving Tip: The homemade taco seasoning mix can be replaced with a packet of taco seasoning.
- Leftovers: Stretch leftovers further by making fish taco bowls!
Ingredient Tips for Fish Tacos
- Fish: I use cod in this recipe, but any white fish like halibut, haddock, or tilapia will work. Frozen fish should be thawed and patted dry so the seasonings will adhere.
- Seasonings: The rub for these fish tacos is a flavorful blend of paprika, garlic powder, cumin, cayenne, salt, and pepper. You can also use a packet or homemade taco seasoning.
- Sauce: The fish taco sauce is a rich and tangy addition and needs few ingredients. Fresh lime juice is recommended.
- Tortillas: Corn or flour tortillas work for fish tacos, so gently warm them before filling them so they don’t crack.
Variations
- Seasoning: Season the fish fillets with a blackened seasoning or a Cajun flavor.
- Onion slaw: Make a quick cabbage onion slaw by combining a cup of shredded cabbage, ½ thinly sliced sweet white onion, 2 tablespoons chopped cilantro, 1/3 cup sour cream, 2 tablespoons of fresh lime juice, and one seeded and chopped jalapeno pepper.
How to Make Fish Tacos
- Prepare the fish: Pat fish dry and rub with homemade spice mixture.
- Bake: Bake the fish in the oven (full recipe below).
- Prepare the toppings: Chop and prepare desired taco toppings.
- Enjoy! Assemble and serve tacos once the fish and toppings are ready.
Leftovers?
Store leftover fish from the tortillas and other ingredients in a covered container for up to 2 days. Use leftover fish in a cold wrap, on top of a salad, or reheat portions in the microwave and build new tacos with toppings and add-ins.
More Easy Taco Recipes
Did you enjoy this Fish Tacos Recipe? Leave a comment and rating below.
Fish Tacos
Tender and flaky, these baked fish tacos are lightly seasoned, nestled in soft tortillas, and drizzled with a creamy fish taco sauce.
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Fish Taco Sauce (optional)
Fish Taco Sauce
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Combine sour cream, mayonnaise, lime, garlic powder, cumin, and sriracha in a small bowl (if making) and refrigerate until serving.
Seasoning Rub
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In a small bowl, mix the chili powder, paprika, oregano, cumin, garlic powder, onion powder, black pepper, and salt.
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Dab the fish fillets dry with a paper towel and drizzle with olive oil. Rub the seasoning mix over all sides of the fish.
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Bake on a rimmed baking sheet for 10-15 minutes* or until flaky and heated to 145℉.
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Heat tortillas according to package directions.
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Use a fork to break the fish into large chunks. Divide the fish pieces among the tortillas and add toppings as desired.
Cabbage Onion Slaw: Combine 1 cup shredded cabbage, ½ sweet white onion, thinly sliced, 2 tablespoons chopped cilantro, ⅓ cup sour cream (or Greek yogurt), 2 tablespoons fresh lime juice, and 1 jalapeño pepper seeded & chopped.
Keep an eye on your fish. Thinner pieces of fish will cook faster.
Leftover fish can be refrigerated for 2 days. Fish should be stored and reheated separately from the tortillas.
Nutritional information includes 1 fish taco in a corn tortilla. Toppings are not included in nutritional information.
Calories: 163 | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Sodium: 348mg | Potassium: 174mg | Fiber: 4g | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 4.9mg | Calcium: 62mg | Iron: 1.6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Fish, Lunch, Main Course
Cuisine American, Mexican© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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