These easy fish tacos are what I believe to be the best fish tacos. Fresh ingredients, tons of flavor and let’s face it- they are pretty to look at!
Recipe Essentials
The list is long, but these are all actually simple ingredients. All can be easily found at your local grocery store. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Cod fillets – I prefer cod, but you can really use any white fish fillets that you prefer. Different types of fish include tilapia, bass, grouper mahi mahi or snapper. Some can be found at local grocery stores, others are more regional.
- Canola oil
- Lime juice
- Ancho chili powder
- Honey
- Pico de gallo
- Black pepper
- Queso fresco
- Sour cream
- Red cabbage
- Avocados
- Hot pepper sauce
- Corn or flour tortillas
- White vinegar
- Apple cider vinegar
- Brown sugar
- Sea salt
- Cayenne pepper
- Cumin
What to Serve with Fish Tacos
Anything that you normally serve with tacos, you can serve with these. Try serving with some homemade guacamole, pico de gallo or queso dip.
As far as side dishes go, the options are really endless. I like to serve mine with Spanish rice, or even a side of vinegar coleslaw.
For dessert, why not try some air fyrer churros!
5S Philosophy 👩🏻
- Salt – I add fine sea salt to both the sauce and the spice tortillas to help bring out the other flavors of these fish tacos. You can always add a pinch more if you think it needs it after tasting.
- Seasonings – Add a touch more ancho chili powder or even red pepper flakes to make the marinade a little spicier.
- Swaps – I prefer cod, but you can really use any white fish fillets that you prefer. Different types of fish include tilapia, bass, grouper mahi mahi or snapper. Instead of queso fresco, you could use a Mexican cheese blend, shredded cheddar or any other cheese you’d like. You can also use corn tortillas instead of flour.
- Sauces – If you’d like to try a different sauce than the sauce I serve it with, this Bang Bang Sauce is a great option. If you are thinking cool and creamy, this avocado crema sauce is also delightful!
- Senses – Light and flakey fish wrapped in warm tortillas bursts with zesty lime, cool crema, and a crunch of fresh slaw—every bite is a perfect mix of bright, bold, and savory.
Fish Taco Recipe
Ingredients
Fish Taco Marinade
- 12 ounces cod fillets
- 1/3 cup Canola oil
- 3 tablespoons lime juice
- 1/2 teaspoon ancho chili powder
- 2 tablespoons water
- 1 teaspoon honey
Fixings
- 1 cup pico de gallo
- 2 limes cut into wedges
- 1 cup queso fresco crumbled
- 1 cup sour cream optional
- 1 cup red cabbage , shredded
- 2 avocados pitted and thinly sliced
Fish Taco Sauce
- 1 teaspoon hot pepper sauce such as Texas Pete
- 1/3 cup white vinegar
- 1/3 cup cider vinegar
- 1 1/2 tablespoons brown sugar
- 1 teaspoon sea salt salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon black pepper
Spiced Tortillas
- 12 small corn or flour tortillas
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin
- Dash of fine sea salt
Instructions
Fish:
- Wash and pat dry the fish.
- Combine the canola oil, lime juice, ancho chili powder, water and honey in a shallow baking dish or pie plate. Add the cod and place in refrigerator for 15 minutes. Flip to other side and return to refrigerate for additional 15 minutes.
- Coat a frying pan with cooking spray and heat over medium heat. Place the cod fillets in the pan, 3 minutes on each side, or until they flake easily with a fork. Remove from pan and slice in ½ thin strips.
Taco Sauce:
- Make the signature fish taco sauce by combining hot sauce, white vinegar, cider vinegar, brown sugar, cayenne peppers, ancho chili powder, salt and pepper. Whisk well and set aside.
Tortillas:
- Wrap the tortillas in aluminum foil and place in oven on low heat to warm. You can also heat up a small amount of oil in a large frying pan and heat them on either side for 20 seconds. Don’t go too long or else they will crisp instead of being flexible.
- Combine the extra virgin olive oil in a small bowl and whisk with cumin and fine sea salt. Baste onto corn or flour tortillas before assembling.
Assemble:
- To serve you can place in an assembly line along a counter for guests to make their own or you can place a strip or two of fish, shredded cabbage and a slice of avocado in each tortilla and then place the other fixings on the side. Drizzle hot sauce in the taco or place a small bowl on each plate for dipping. These can get messy- you’ll be tempted, but don’t put too much in one taco! Garnish with lime wedges, squeeze on top of tacos.
- If you liked this recipe, make sure to come back and let us know in the comments or staring ratings.
Video
Nutrition
Storage and Freezing
You can store leftover fish in an airtight container in the refrigerator for 3-4 days. The other elements of these tacos, besides the sauce, will not hold up well and are better served fresh.
Cooked fish can be stored in the freezer for up to three months. However, I do no recommend freezing the other elements of these fish tacos.
Frequently Asked Questions
I prefer cod, but you can really use any white fish fillets that you prefer. Different types of fish include tilapia, bass, grouper mahi mahi or snapper. Some can be found at local grocery stores, others are more regional.
This creamy sauce is made with a blend of hot pepper sauce, white vinegar, cider vinegar, brown sugar, cayenne pepper, ancho chili powder, sea salt and black pepper.
Check the section above for specific suggestions, but you can really serve these tacos with just about anything! I like to serve mine with some sort of starch like rice.
More Mexican Inspired Dishes
We love a good taco night at our house! Here are some of our favorite Mexican inspired dishes.
My favorite kind of taco. These are amazing! Thanks so much for sharing.
Super flavorful fish tacos. The marinated fish was so delicious.
This fish taco recipe is my go-to. The marinade is what makes these tacos better than any that I order in any restaurant.
This fish taco recipe is amazing. It has all the needed components and is delicious. Thank you!
This was an excellent recipe! Loved that it was a little different than standard fish tacos.
I”m totally on team flour tortilla – I just can’t get past the texture of a soft corn tortilla. I do love your idea of basting the shell before you stuff it. I’ll be trying that next time I have tacos!
Fish tacos would be perfect for taco Tuesday!
These look sooo tasty! Both fish and tacos always go down well in this hous. I love marinading fish- why do you say to marinade it for less time? I often leave it all day , putting the marinade on in the morning.
Some fish just don’t need as much time or can become too tough in a acidic marinade. It depends on the fish, flavor you are going for and of course, the marinade.
I’m a big fan of tacos. These look so fresh & tasty. Love that you made homemade taco sauce for these.
I would love to try the same recipe with paneer in it!! Sounds flavoursome..
It would be delicious with paneer!