14 Fish Tacos Recipes You Need To Try

Fish tacos are a fun, fresh, and delicious meal. They started in Baja California, Mexico, and have become popular all over the world. The best fish tacos have crispy or grilled fish, crunchy cabbage, a creamy sauce, and a squeeze of lime. They are perfect for a quick weeknight dinner or a fun weekend party.

These 14 fish taco recipes are all easy to make. Most of them take about 30 minutes from start to finish. You can use any white fish like cod, tilapia, halibut, or mahi-mahi. Let us get cooking.

1. Classic Baja Fish Tacos

These are the original fish tacos from Baja California. The fish is beer-battered and fried until it is light, crispy, and golden. It is served in a corn tortilla with cabbage, crema, and a squeeze of lime. They are simple and perfect.

Prep time: 15 minutes | Cook time: 15 minutes | Servings: 4 (8 tacos)

Ingredients:

• 1 pound white fish (cod or tilapia), cut into 1-inch strips
• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup cold beer (lager or pilsner works best)
• Vegetable oil for frying
• 8 small corn tortillas
• 2 cups shredded cabbage
• 1/2 cup crema or sour cream mixed with 2 tablespoons water
• 1 lime, cut into wedges
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Pat the fish strips dry with paper towels. Season them lightly with salt.
2. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, and garlic powder.
3. Slowly pour in the cold beer while whisking. Whisk until the batter is smooth. It should be thick enough to coat the back of a spoon.
4. Heat about 2 inches of vegetable oil in a deep pot or Dutch oven to 375°F (190°C).
5. Dip each fish strip into the batter, letting any extra drip off. Carefully place the battered fish into the hot oil. Do not crowd the pan. Cook in batches.
6. Fry for 3 to 4 minutes, turning once, until the fish is golden brown and crispy. The fish should flake easily with a fork.
7. Use a slotted spoon to remove the fish from the oil. Place them on a wire rack or paper towel to drain.
8. Warm the corn tortillas in a dry skillet or microwave.
9. To assemble, put a piece of fried fish on each tortilla. Top with shredded cabbage, a drizzle of crema, a sprinkle of cilantro, and a squeeze of lime. Serve immediately.

2. Grilled Fish Tacos with Cilantro Lime Sauce

These tacos are lighter and healthier because the fish is grilled, not fried. The cilantro lime sauce is bright, creamy, and full of fresh flavor. It is perfect for a summer dinner.

Prep time: 15 minutes | Cook time: 10 minutes | Servings: 4 (8 tacos)

Ingredients:

• 1 pound white fish (halibut or mahi-mahi)
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 8 small corn or flour tortillas
• 2 cups shredded cabbage
• 1/2 cup chopped fresh cilantro
• 1 lime, cut into wedges

For the Cilantro Lime Sauce:

• 1/2 cup sour cream or plain Greek yogurt
• 1/4 cup mayonnaise
• 1/2 cup fresh cilantro, roughly chopped
• 2 cloves garlic
• 1 jalapeño, seeded (optional)
• Juice of 2 limes
• Salt to taste

Instructions:

1. First, make the sauce. In a blender or food processor, combine the sour cream, mayonnaise, cilantro, garlic, jalapeño (if using), lime juice, and salt. Blend until smooth. Refrigerate until ready to use.
2. Pat the fish dry with paper towels. In a small bowl, mix the olive oil, chili powder, cumin, garlic powder, salt, and pepper. Brush this mixture on both sides of the fish.
3. Preheat your grill or a grill pan to medium-high heat.
4. Grill the fish for 3 to 4 minutes per side. The fish is done when it flakes easily with a fork.
5. Remove the fish from the grill and let it rest for a few minutes. Then flake it into large chunks with a fork.
6. Warm the tortillas on the grill or in a dry skillet.
7. To assemble, put some of the flaked fish on each tortilla. Top with shredded cabbage, a generous drizzle of the cilantro lime sauce, fresh cilantro, and a squeeze of lime. Serve immediately.

3. Blackened Fish Tacos with Avocado Crema

Blackening is a cooking technique from Louisiana. The fish is coated in a spicy spice blend and seared in a hot skillet. The outside gets dark and crispy, but the inside stays tender. The avocado crema is cool and creamy, which balances the spice perfectly.

Prep time: 10 minutes | Cook time: 10 minutes | Servings: 4 (8 tacos)

Ingredients:

• 1 pound white fish (redfish, snapper, or tilapia)
• 2 tablespoons butter
• 8 small corn or flour tortillas
• 2 cups shredded cabbage
• 1 lime, cut into wedges
• Fresh cilantro, chopped (for garnish)

For the Blackening Spice:

• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

For the Avocado Crema:

• 1 ripe avocado
• 1/2 cup sour cream or plain Greek yogurt
• 1/4 cup fresh cilantro
• Juice of 1 lime
• 1 clove garlic
• Salt to taste
• 2 to 3 tablespoons water to thin

Instructions:

1. First, make the blackening spice. In a small bowl, mix together the paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt.
2. Pat the fish dry with paper towels. Sprinkle the blackening spice generously on both sides of the fish. Press the spice into the fish.
3. Make the avocado crema. In a blender or food processor, combine the avocado, sour cream, cilantro, lime juice, garlic, and salt. Blend until smooth. Add water, one tablespoon at a time, until it reaches a drizzling consistency.
4. Heat a large cast iron skillet over medium-high heat. Add the butter. When it is melted and sizzling, add the fish.
5. Cook for 3 to 4 minutes per side. The fish should have a dark, almost black crust and flake easily with a fork.
6. Remove the fish from the skillet and let it rest for a few minutes. Then flake it into chunks.
7. Warm the tortillas in the same skillet or in a dry skillet.
8. To assemble, put some of the blackened fish on each tortilla. Top with shredded cabbage, a drizzle of avocado crema, fresh cilantro, and a squeeze of lime. Serve immediately.

4. Coconut Crusted Fish Tacos with Mango Salsa

These tacos are a little bit tropical. The fish is coated in shredded coconut and panko breadcrumbs, then baked or fried until crispy. The mango salsa is sweet, tangy, and fresh. It is a wonderful combination of flavors.

Prep time: 15 minutes | Cook time: 15 minutes | Servings: 4 (8 tacos)

Ingredients:

• 1 pound white fish (cod or tilapia), cut into strips
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup shredded unsweetened coconut
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil for frying (or cooking spray for baking)
• 8 small corn or flour tortillas
• 2 cups shredded cabbage
• 1 lime, cut into wedges
• Fresh cilantro, chopped (for garnish)

For the Mango Salsa:

• 2 ripe mangoes, peeled and diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions:

1. First, make the mango salsa. In a bowl, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. Stir gently. Set aside.
2. Pat the fish strips dry with paper towels.
3. Set up a breading station. Put the flour in one shallow dish. Put the beaten eggs in another shallow dish. In a third shallow dish, mix the shredded coconut, panko breadcrumbs, salt, and pepper.
4. Dredge each fish strip first in the flour, then dip it in the egg, then press it into the coconut mixture. Make sure it is well coated.
5. To fry, heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Cook the fish strips for 2 to 3 minutes per side until golden brown and crispy. To bake, preheat your oven to 425°F (220°C). Place the coated fish on a greased baking sheet. Spray the tops with cooking spray. Bake for 12 to 15 minutes, flipping halfway through.
6. Warm the tortillas in a dry skillet or microwave.
7. To assemble, put a piece of coconut fish on each tortilla. Top with shredded cabbage, a spoonful of mango salsa, fresh cilantro, and a squeeze of lime. Serve immediately.

5. Beer Battered Fish Tacos with Chipotle Sauce

This is another version of beer battered fish tacos, but with a smoky, spicy chipotle sauce. The chipotle sauce is creamy and has a little kick. It is a great alternative to the classic crema.

Prep time: 15 minutes | Cook time: 15 minutes | Servings: 4 (8 tacos)

Ingredients:

• 1 pound white fish (cod or haddock), cut into strips
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 cup cold beer
• Vegetable oil for frying
• 8 small corn tortillas
• 2 cups shredded cabbage
• 1 lime, cut into wedges
• Fresh cilantro, chopped (for garnish)

For the Chipotle Sauce:

• 1/2 cup sour cream or plain Greek yogurt
• 1/4 cup mayonnaise
• 2 chipotle peppers in adobo sauce, minced
• 1 tablespoon adobo sauce (from the can)
• Juice of 1 lime
• 1 clove garlic, minced
• Salt to taste

Instructions:

1. First, make the chipotle sauce. In a small bowl, mix together the sour cream, mayonnaise, minced chipotle peppers, adobo sauce, lime juice, garlic, and salt. Stir until smooth. Refrigerate until ready to use.
2. Pat the fish strips dry with paper towels.
3. In a large bowl, whisk together the flour, baking powder, salt, and garlic powder.
4. Slowly pour in the cold beer while whisking. Whisk until the batter is smooth.
5. Heat about 2 inches of vegetable oil in a deep pot or Dutch oven to 375°F (190°C).
6. Dip each fish strip into the batter, letting any extra drip off. Carefully place the battered fish into the hot oil. Do not crowd the pan.
7. Fry for 3 to 4 minutes, turning once, until golden brown and crispy.
8. Remove the fish with a slotted spoon and drain on a wire rack or paper towel.
9. Warm the tortillas in a dry skillet or microwave.
10. To assemble, put a piece of fried fish on each tortilla. Top with shredded cabbage, a drizzle of chipotle sauce, fresh cilantro, and a squeeze of lime. Serve immediately.

6. Panko Crusted Fish Tacos with Sriracha Mayo

These tacos use panko breadcrumbs for a super crispy crust. The sriracha mayo is creamy, spicy, and tangy. It is a very simple but delicious combination.

Prep time: 10 minutes | Cook time: 10 minutes | Servings: 4 (8 tacos)

Ingredients:

• 1 pound white fish (tilapia or cod), cut into strips
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Vegetable oil for frying
• 8 small corn or flour tortillas
• 2 cups shredded cabbage
• 1 lime, cut into wedges
• Fresh cilantro, chopped (for garnish)

For the Sriracha Mayo:

• 1/2 cup mayonnaise
• 2 tablespoons sriracha sauce (more or less to taste)
• 1 tablespoon lime juice
• 1/2 teaspoon garlic powder

Instructions:

1. First, make the sriracha mayo. In a small bowl, mix together the mayonnaise, sriracha, lime juice, and garlic powder. Stir until smooth. Refrigerate until ready to use.
2. Pat the fish strips dry with paper towels.
3. Set up a breading station. Put the flour in one shallow dish. Put the beaten eggs in another shallow dish. In a third shallow dish, mix the panko breadcrumbs, salt, pepper, and garlic powder.
4. Dredge each fish strip first in the flour, then dip it in the egg, then press it into the panko mixture.
5. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
6. Cook the fish strips for 2 to 3 minutes per side until they are golden brown and crispy.
7. Remove the fish with a slotted spoon and drain on a paper towel.
8. Warm the tortillas in a dry skillet or microwave.
9. To assemble, put a piece of panko fish on each tortilla. Top with shredded cabbage, a drizzle of sriracha mayo, fresh cilantro, and a squeeze of lime. Serve immediately.

7. Fish Tacos with Pineapple Salsa

Pineapple salsa adds a sweet and tangy flavor to fish tacos. It is bright, fresh, and perfect for summer. The sweetness of the pineapple goes really well with grilled or fried fish.

Prep time: 15 minutes | Cook time: 10 minutes | Servings: 4 (8 tacos)

Ingredients:

• 1 pound white fish (mahi-mahi or halibut)
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 8 small corn or flour tortillas
• 2 cups shredded cabbage
• 1 lime, cut into wedges
• Fresh cilantro, chopped (for garnish)

For the Pineapple Salsa:

• 2 cups fresh pineapple, finely diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions:

1. First, make the pineapple salsa. In a bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. Stir gently. Set aside.
2. Pat the fish dry with paper towels. In a small bowl, mix the olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Brush this mixture on both sides of the fish.
3. Preheat your grill or a grill pan to medium-high heat. You can also cook the fish in a skillet.
4. Cook the fish for 3 to 4 minutes per side. The fish is done when it flakes easily with a fork.
5. Remove the fish from the grill and let it rest for a few minutes. Then flake it into large chunks.
6. Warm the tortillas on the grill or in a dry skillet.
7. To assemble, put some of the flaked fish on each tortilla. Top with shredded cabbage, a generous spoonful of pineapple salsa, fresh cilantro, and a squeeze of lime. Serve immediately.

8. Spicy Fish Tacos with Jalapeño Slaw

These tacos get their heat from a spicy jalapeño slaw. The slaw is creamy, crunchy, and spicy. It is the perfect topping for grilled or fried fish.

Prep time: 15 minutes | Cook time: 10 minutes | Servings: 4 (8 tacos)

Ingredients:

• 1 pound white fish (cod or tilapia)
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 8 small corn or flour tortillas
• 1 lime, cut into wedges
• Fresh cilantro, chopped (for garnish)

For the Jalapeño Slaw:

• 3 cups shredded cabbage
• 2 jalapeños, seeded and very thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup mayonnaise
• 2 tablespoons sour cream or plain Greek yogurt
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1/2 teaspoon garlic powder
• Salt to taste

Instructions:

1. First, make the jalapeño slaw. In a large bowl, combine the shredded cabbage, sliced jalapeños, and red onion.
2. In a small bowl, mix the mayonnaise, sour cream, lime juice, honey, garlic powder, and salt. Whisk until smooth.
3. Pour the dressing over the cabbage mixture. Toss to coat. Set aside.
4. Pat the fish dry with paper towels. In a small bowl, mix the olive oil, chili powder, cumin, cayenne (if using), salt, and pepper. Brush this mixture on both sides of the fish.
5. Preheat your grill or a skillet over medium-high heat.
6. Cook the fish for 3 to 4 minutes per side. The fish is done when it flakes easily with a fork.
7. Remove the fish from the heat and flake it into chunks.
8. Warm the tortillas.
9. To assemble, put some of the flaked fish on each tortilla. Top with a generous amount of jalapeño slaw, fresh cilantro, and a squeeze of lime. Serve immediately.

9. Fish Tacos with Roasted Tomatillo Salsa

This recipe uses a homemade roasted tomatillo salsa. Roasting the tomatillos, onions, and peppers gives the salsa a smoky, charred flavor. It is bright, tangy, and a little bit spicy.

Prep time: 15 minutes | Cook time: 20 minutes | Servings: 4 (8 tacos)

Ingredients:

• 1 pound white fish (halibut or mahi-mahi)
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and black pepper to taste
• 8 small corn or flour tortillas
• 2 cups shredded cabbage
• 1 lime, cut into wedges
• Fresh cilantro, chopped (for garnish)

For the Roasted Tomatillo Salsa:

• 1 pound tomatillos, husks removed and rinsed
• 1 small onion, quartered
• 2 cloves garlic, unpeeled
• 1 jalapeño, stem removed
• 1/4 cup fresh cilantro
• Juice of 1 lime
• Salt to taste

Instructions:

1. First, make the roasted tomatillo salsa. Preheat your oven to 425°F (220°C). Place the tomatillos, onion, garlic, and jalapeño on a baking sheet. Roast for 15 to 20 minutes, until the tomatillos are soft and have some black spots.
2. Let the vegetables cool slightly. Peel the roasted garlic cloves. Transfer everything to a blender or food processor. Add the cilantro, lime juice, and salt. Blend until smooth. Refrigerate until ready to use.
3. Pat the fish dry with paper towels. In a small bowl, mix the olive oil, chili powder, cumin, salt, and pepper. Brush this mixture on both sides of the fish.
4. Preheat your grill or a skillet over medium-high heat.
5. Cook the fish for 3 to 4 minutes per side. The fish is done when it flakes easily with a fork.
6. Remove the fish from the heat and flake it into chunks.
7. Warm the tortillas.
8. To assemble, put some of the flaked fish on each tortilla. Top with shredded cabbage, a generous spoonful of roasted tomatillo salsa, fresh cilantro, and a squeeze of lime. Serve immediately.

10. Fish Tacos with Pickled Red Onions

Pickled red onions are a quick and easy way to add a bright, tangy flavor to fish tacos. They are made by soaking sliced red onions in lime juice and vinegar. They only need about 30 minutes to pickle.

Prep time: 10 minutes (plus 30 minutes for pickling) | Cook time: 10 minutes | Servings: 4 (8 tacos)

Ingredients:

• 1 pound white fish (cod or tilapia)
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and black pepper to taste
• 8 small corn or flour tortillas
• 2 cups shredded cabbage
• 1 avocado, sliced (for topping)
• 1 lime, cut into wedges
• Fresh cilantro, chopped (for garnish)

For the Pickled Red Onions:

• 1 red onion, very thinly sliced
• 1/2 cup fresh lime juice (about 4 limes)
• 1/4 cup white vinegar
• 1 teaspoon salt
• 1 teaspoon sugar (optional)

Instructions:

1. First, make the pickled red onions. In a bowl, combine the thinly sliced red onion, lime juice, vinegar, salt, and sugar (if using). Stir well. Let it sit at room temperature for at least 30 minutes, or refrigerate for up to 2 hours.
2. Pat the fish dry with paper towels. In a small bowl, mix the olive oil, chili powder, cumin, salt, and pepper. Brush this mixture on both sides of the fish.
3. Preheat your grill or a skillet over medium-high heat.
4. Cook the fish for 3 to 4 minutes per side. The fish is done when it flakes easily with a fork.
5. Remove the fish from the heat and flake it into chunks.
6. Warm the tortillas.
7. To assemble, put some of the flaked fish on each tortilla. Top with shredded cabbage, pickled red onions, sliced avocado, fresh cilantro, and a squeeze of lime. Serve immediately.

11. Cajun Fish Tacos with Remoulade Sauce

These tacos are inspired by Louisiana Cajun cooking. The fish is coated in a spicy Cajun seasoning and pan-seared. The remoulade sauce is creamy, tangy, and full of flavor.

Prep time: 10 minutes | Cook time: 10 minutes | Servings: 4 (8 tacos)

Ingredients:

• 1 pound white fish (redfish or snapper)
• 2 tablespoons olive oil
• 2 tablespoons Cajun seasoning
• 8 small corn or flour tortillas
• 2 cups shredded cabbage
• 1 lime, cut into wedges
• Fresh parsley, chopped (for garnish)

For the Remoulade Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons Creole mustard (or whole grain mustard)
• 1 tablespoon prepared horseradish
• 1 tablespoon pickle relish
• 1 teaspoon hot sauce (like Tabasco)
• 1 teaspoon paprika
• 1 clove garlic, minced
• 1 green onion, finely chopped
• Salt to taste

Instructions:

1. First, make the remoulade sauce. In a small bowl, mix together the mayonnaise, Creole mustard, horseradish, pickle relish, hot sauce, paprika, garlic, green onion, and salt. Stir well. Refrigerate until ready to use.
2. Pat the fish dry with paper towels. Sprinkle the Cajun seasoning generously on both sides of the fish. Press the seasoning into the fish.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Cook the fish for 3 to 4 minutes per side. The fish should have a dark, crispy crust and flake easily with a fork.
5. Remove the fish from the skillet and let it rest for a few minutes. Then flake it into chunks.
6. Warm the tortillas in the same skillet or in a dry skillet.
7. To assemble, put some of the Cajun fish on each tortilla. Top with shredded cabbage, a drizzle of remoulade sauce, fresh parsley, and a squeeze of lime. Serve immediately.

12. Mediterranean Fish Tacos with Tzatziki

These tacos take a Mediterranean twist. The fish is seasoned with oregano, lemon, and garlic. It is served with a cool, creamy tzatziki sauce, cucumbers, tomatoes, and feta cheese.

Prep time: 10 minutes | Cook time: 10 minutes | Servings: 4 (8 tacos)

Ingredients:

• 1 pound white fish (cod or halibut)
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Juice of 1/2 lemon
• Salt and black pepper to taste
• 8 small corn or flour tortillas
• 1 cup shredded lettuce
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• Fresh dill or parsley, chopped (for garnish)

For the Tzatziki Sauce:

• 1 cup plain Greek yogurt
• 1/2 English cucumber, grated and squeezed dry
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt to taste

Instructions:

1. First, make the tzatziki sauce. In a bowl, combine the Greek yogurt, grated cucumber (squeeze out the water first), minced garlic, dill, lemon juice, olive oil, and salt. Stir well. Refrigerate until ready to use.
2. Pat the fish dry with paper towels. In a small bowl, mix the olive oil, oregano, garlic powder, smoked paprika, lemon juice, salt, and pepper. Brush this mixture on both sides of the fish.
3. Preheat your grill or a skillet over medium-high heat.
4. Cook the fish for 3 to 4 minutes per side. The fish is done when it flakes easily with a fork.
5. Remove the fish from the heat and flake it into chunks.
6. Warm the tortillas.
7. To assemble, put some of the flaked fish on each tortilla. Top with shredded lettuce, diced cucumber, cherry tomatoes, crumbled feta, a drizzle of tzatziki sauce, fresh dill or parsley, and a squeeze of lemon. Serve immediately.

13. Fish Tacos with Corn and Black Bean Salsa

This recipe uses a hearty corn and black bean salsa as the topping. The salsa is colorful, filling, and full of protein and fiber. It is a great vegetarian-friendly topping for fish tacos.

Prep time: 10 minutes | Cook time: 10 minutes | Servings: 4 (8 tacos)

Ingredients:

• 1 pound white fish (tilapia or mahi-mahi)
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and black pepper to taste
• 8 small corn or flour tortillas
• 1 avocado, sliced (for topping)
• 1 lime, cut into wedges
• Fresh cilantro, chopped (for garnish)

For the Corn and Black Bean Salsa:

• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions:

1. First, make the corn and black bean salsa. In a bowl, combine the black beans, corn, red bell pepper, red onion, jalapeño, cilantro, lime juice, olive oil, salt, and pepper. Stir well. Set aside.
2. Pat the fish dry with paper towels. In a small bowl, mix the olive oil, chili powder, cumin, salt, and pepper. Brush this mixture on both sides of the fish.
3. Preheat your grill or a skillet over medium-high heat.
4. Cook the fish for 3 to 4 minutes per side. The fish is done when it flakes easily with a fork.
5. Remove the fish from the heat and flake it into chunks.
6. Warm the tortillas.
7. To assemble, put some of the flaked fish on each tortilla. Top with a generous spoonful of corn and black bean salsa, sliced avocado, fresh cilantro, and a squeeze of lime. Serve immediately.

14. Fish Tacos with Chili Lime Crema

This is a very simple but very flavorful fish taco. The chili lime crema is easy to make and adds a lot of flavor. It is creamy, tangy, and a little bit spicy.

Prep time: 10 minutes | Cook time: 10 minutes | Servings: 4 (8 tacos)

Ingredients:

• 1 pound white fish (cod or tilapia)
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 8 small corn or flour tortillas
• 2 cups shredded cabbage
• 1 lime, cut into wedges
• Fresh cilantro, chopped (for garnish)

For the Chili Lime Crema:

• 1/2 cup sour cream or plain Greek yogurt
• 1/4 cup mayonnaise
• 1 tablespoon chili powder
• 1 teaspoon lime zest
• 2 tablespoons lime juice
• 1 clove garlic, minced
• Salt to taste

Instructions:

1. First, make the chili lime crema. In a small bowl, mix together the sour cream, mayonnaise, chili powder, lime zest, lime juice, garlic, and salt. Stir until smooth. Refrigerate until ready to use.
2. Pat the fish dry with paper towels. In a small bowl, mix the olive oil, chili powder, cumin, garlic powder, salt, and pepper. Brush this mixture on both sides of the fish.
3. Preheat your grill or a skillet over medium-high heat.
4. Cook the fish for 3 to 4 minutes per side. The fish is done when it flakes easily with a fork.
5. Remove the fish from the heat and flake it into chunks.
6. Warm the tortillas.
7. To assemble, put some of the flaked fish on each tortilla. Top with shredded cabbage, a generous drizzle of chili lime crema, fresh cilantro, and a squeeze of lime. Serve immediately.

Storage Tips

• Cooked fish is best eaten immediately. Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days.
• The sauces and salsas can be made ahead of time and stored in the refrigerator for up to 3 days.
• Shredded cabbage can be stored in a bag in the refrigerator for up to 2 days.
• Warm the tortillas just before serving for the best texture.

Final Thoughts

Fish tacos are a fun, fresh, and versatile meal. With these 14 recipes, you have plenty of options to choose from. There are crispy fried versions, healthy grilled versions, spicy blackened versions, and tropical coconut versions. There is a fish taco recipe here for everyone. Grab some tortillas, pick a recipe, and get cooking. Enjoy.