You don’t need to deep fry to make terrific Fish Tacos. You just need a really great marinade! A seriously delicious way to serve up white fish fillets, this recipe can be cooked on the BBQ or stove. Either way, they’re healthy, fresh and bursting with serious taco goodness!
Bonus: they happen to be HEALTHY 💪🏼
Fish Tacos
A bad fish taco is worse than a bad chicken taco.
And while most people would be turned off after multiple dismal experiences, I persevered, believing there to be better.
I mean, tacos. They have always been one of my favourite foods, ever since the first time I tried them.
And I’m thankful I didn’t give up. Because it just got better and better. Went to Mexico, tasted the real deal, then used that as my benchmark to make my own.
And now I’ve got The Fish Taco recipe. Well, at least, what I think is the BEST Fish Taco recipe. 🙂
What I like to do is load the fish with flavour with a chipotle lime marinade. You just know by looking at it that it’s gonna be good, right??!
Will you LOOK AT THAT!!! Tender and juicy on the inside, deep golden brown on the outside, flavoured all the way through with just a quick 20 minute marinade!!
What to serve with Fish Tacos
Here’s what I serve with Fish Tacos:
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The chipotle marinated fish;
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“Pink Taco Sauce” – 2 ingredient, mildly spicy sour cream or yogurt sauce, goes very well with the fish;
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Quick pickled cabbage; and
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lime wedges and coriander/cilantro leaves.
What you need for Fish Tacos
Here’s what you need to make fish tacos.
Any firm white fish fillets will work fine here, especially if they are fleshy.
My favourites are snapper and barramundi. They have “meaty” flesh which I particularly enjoy in tacos.
Other common fish that are ideal include: tilapia, basa, cod, John Dory and Silver Dory, ling, bream, haddock, pollack, monkfish.
I recommend avoiding:
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really lean fish – like swordfish, tuna and kingfish
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very delicate fish – like dover sole and flounder
Quick Pickled Cabbage for Tacos
I serve these tacos with a quick pickled cabbage. Pickling it makes the cabbage floppy so it kind of melds together better with the fish (raw cabbage would be too pokey and crunchy for tender fish), and the slight tang is a classic pairing with seafood.
Here’s what you need for the pickled cabbage:
Don’t restrict yourself to using this pickled cabbage just for Fish Tacos! It will go with any type of tacos – chicken, old school beef tacos, shredded beef, beef barbacoa, or pork carnitas.
How to make it
I think I’ve pretty much talked through the making part, but here’s a visual anyway!
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20 minute fish marinade – no longer, because otherwise the lime juice in the marinade will “cook” the fish;
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cook it, flake it;
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quick taco sauce – sour cream and sriracha. I call it my Pink Taco Sauce;
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pickle the cabbage – 20 minutes to become floppy (same as the fish marinating time, nice and convenient!);
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stuff and devour.
I typically cook Fish Tacos on the stove for midweek meals. But this is fantastic food for a barbecue with friends! It cooks so quickly so it doesn’t take you away from your guests and you can throw the tortillas onto the BBQ to warm up.
It also scales up easily, and you can lay everything out on the table and let everyone help themselves. Definitely my preferred method of entertaining!! – Nagi x
Watch how to make it
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Fish Tacos
Ingredients
Fish Marinade
- 1.2 lb / 600g firm white fish fillets (Note 1)
- Zest of 1 lime
- 3 tbsp lime juice
- 1 tbsp chipotle powder (Note 2)
- 1 tbsp canned jalapeno , finely chopped
- 1/4 cup cilantro / coriander , finely chopped
- 2 garlic cloves , minced
- 3 tbsp olive oil
- Salt and pepper
Quick Pickled cabbage
- 4 cups red cabbage , finely shredded
- 3 green onion stems , finely sliced on the diagonal
- 2 tbsp red wine vinegar (or white wine vinegar, cider vinegar)
- 1/2 tsp salt
Pink Taco Sauce
- 3/4 cup sour cream (or yogurt)
- 2 - 3 tbsp sriracha , adjust to taste (Note 3)
To Cook & Serve
- 1 tbsp olive oil
- 12 small tortillas (corn or flour), warmed
- lime wedges
- coriander/cilantro leaves
Instructions
- Marinade fish: Combine Fish Marinade ingredients in a ziplock bag. Set aside for 20 minutes to marinate - no longer than 1 hour.
- Pickled Cabbage: Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands (to help soften). Set aside.
- Pink Sauce: Mix to combine.
- Cook fish: Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until golden and cooked.
- Remove fish onto plate then flake into large pieces.
- To assemble tacos, top with cabbage then fish, a dollop of sour cream and a squeeze of lime juice. Fold tortilla over and enjoy!
Recipe Notes:
- lean fish - like swordfish, tuna, kingfish (unless you can get fatty kingfish)
- very delicate fish - like dover sole and flounder
Nutrition Information:
Originally published May 2016. Updated with new photos and video, and most importantly, new Life of Dozer section added!
Life of Dozer
Helping shop for new appliances!! Need an industrial strength washing machine that can cope with all this darn FUR.
cynthia says
Looks great. Can i use frozen fish fillets for this?
Nagi says
Yes definitely!! N x
nm says
Hi Nagi,
Anything I can substitute for Corianda?
Lara Delamater says
After following you for years on FB and making so many delicious recipes, I finally subscribed, I have no idea what took me so long. I have Greek chicken marinading as we speak. I cannot wait to delve into the Indian inspired recipes. Big Hello from Upstate NY , USA
Nagi says
Wahoo!! Enjoy the chicken Lara 🙂 N x
Jan Reiner says
I tried recipe for lemon butter with fish. It came out a success. Thank you
Jenni Fletcher says
I am making this again tonight, such a firm favourite in our house. It is so simple and tasty if I could give it 10 stars I would. Thank you Nagi 🙂
Nagi says
Wahoo, I’m so glad you love it Jenni! N x
James Hughes says
Made this tonight! It was delicious! I pickled some red onions as well and added those to the taco for a little extra bite. We loved it. This will definitely go into our rotation.
Nagi says
Nice James, love this idea! N x
Elodie says
We made this over the weekend with a few of your other mexican fiesta recipes, the fish came out amazing!! The cabbage was missing a little punch – need to try it again maybe with more vinegar for a stronger pickled taste. Thanks so much for helping me look like an accomplished cook whenever we have friends over!
Nagi says
I’m so glad you enjoyed it Elodie! N x
Emma says
Hi Nagi:) Great recipe!! Will this also work with chicken? Thanks
Nagi says
Sure would Emma! N x
Hannah says
Can I use white cabbage instead of red?
Nagi says
Sure can Hannah! N x
Donna says
Whole family absolutely loved these fish tacos and we had your Pavolva for dessert which also turned out just perfect. Love your recipes and all the tips Nagi, they never disappoint.
Sheri R says
All your recipes are getting me through this crazy Covid19 time. My family has enjoyed every recipe and this fish taco was no exception. I used your alternate spice concoction for the chipotle powder, was delicious!!
Nagi says
That’s great to hear Sheri!! N x
Sarah says
My family of three all enjoyed these tacos. I followed the recipe exactly and it turned out perfectly- while these were nice on the night, have to say that the leftovers the next day had a lot more flavour and were really delicious!
Sue says
Another delicious recipe, very flavorful! Thank you, Nagi!
Thanh Obligacion says
Just wow!!! The whole family loved it! And best part it’s low calorie too!!! Thanks for always having the best recipes! Everything was just right. I would love to post a picture of what it looked like but I can’t! 😂
Nagi says
Thanks so much Thanh, I LOVE hearing this!!! N x
Babsy says
Made this last night, soooo good, fresh, flavourful and tangy and just what I craved. Nagi you make cooking a joy for me, thanks so much again for all the great recipes!
Nagi says
That’s lovely to hear Babsy, thanks so much ❤️
Debbie a Flores says
We loved these Fish Tacos. I used canned Chipotles in Adobo sauce in the marinade and mixed in the sour cream. Delicious!!
Nagi says
Yum! Sounds great Debbie! N x
Renee says
Made this for the first time, and definitely won’t be the last! The fish marinade was amazing!
Nagi says
I’m so happy you enjoyed it Renee – that’s great! N x
Les says
Made this today. Delicious. Although I only used half the chipotle powder, I also added a pinch of cumin powder, cayenne pepper, dried oregano and fresh cilantro leaves to the marinade (only because I am Latin and I like the mix of these flavors). Loved the fish and the pickled cabbage. I made a jalapeño sauce instead of the pink sauce (my preference). Buen Taco!
Nagi says
Yum Les!!! I’ll have to try your way!
Izabela says
These tacos are excellent! Just had them for lunch and will soon make them again. The flavor was complex and very satisfying. I used 1/2 tablespoon chipotle powder and it was enough (for me). The pickled cabbage was fantastic! I will be using it with many other dishes. Thanks for another great recipe!
Nagi says
Wahoo, thats GREAT!! N x
Izabela says
I forgot about the stars, this recipe deserves 10!
Lori Gierloff says
These were so easy to make and so delicious!! I used cod, since that is what I could find in my local grocery store. The family loved them, will make again!!!
Nagi says
That’s great to hear Lori!