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.
Am going to make your fish tacos and cannot find chipotle powder, but have chipotle sauce….what is the ratio??
Chipotle sauces can vary widely Cathy. I would add a teaspoon at a time until you get the marinade to a heat that you like, or use the paprika sub that I have in the recipe notes! N x
Hi Nagi…looove this fish taco recipe, and have made it many times. Thinking of making it on Good Friday for quite a few people, do think the marinade would go ok made in advance, and then just put the fish in for half hour prior to cooking?? I love all your recipes….people think I’m a good cook now (I’m not) 🤣🤣🤣
Absolutely Jackie! You can make the marinade (and the pickling liquid for the cabbage!) ahead of time and keep them in the fridge then just combine 30 minutes before cooking! And I am sure that you ARE a good cook!!! N x
I usually never comment, but this was this no-joke, hands-down the best fish tacos I’ve ever made!!! Hubby and I gobbled it up. Used barramundi. Didn’t have Chipotle powder so I substituted it with a 1tsp of canned Chipotle. Thank you Nagi all your recipes have been a hit so far in this house.
I’m happy you both liked it so much! N x
Of course also love the Dozer posts in each recipe. They add a certain sweetness to the dish 🙂
I love all of your recipes. Where can I pre order your cookbook?
If you are on my mailing list Missy, you will be one of the first to know once it is available for pre-order! N x
This is genuinely delicious. I love fish tacos, which are usually best when fried and crispy with a fleshy inside. But you’re right, bad fish tacos disintegrate and are just awful. These were terrific, the marinade is to die for. Will make again and again.
The tastiest fish tacos! I didn’t have chipotle powder so used the substitutions along with a teaspoon of chipotle in adobo sauce. With extra jalapeños and cayenne there was a nice zing.
delicious! I made this last night
I only had Basa fillets, cooked on bbq. I used the combo spice mix and white cabbage. Will make this again!!
My husband loves fish tacos but I never make them at home. When he saw his beautiful plate of tacos, he was thrilled. He loves all of your food, but this one got the most “Mmmmm!”s of anything I’ve made, and I make a LOT of your recipes!! Good work, Nagi.
Fish tacos delicious. A couple of changes due to store not having ingredients but the fish especially was very tasty. Easy meal. Thanks Nadi. Loving your recipes!
I have made these fish tacos about 5 times and they are always such a hit !! I’ve used so many of your recipes Nagi, they never fail !
Wow! haven’t even serve this up yet and I am sold! I know there will be no leftovers….these Fish Taco are amazing, and I love in the land of tacos. xo
Hi Nagi!
Been a really avid follower for a while now but first ever question: will frozen-and-thawed cod or barrumandi work? I always get Aldi fish from the frozen section but have never marinated those before so not sure how they would perform when marinated. Any thoughts please? 🙂
Also, absolutely love love love all your recipes. You are my encyclopaedia time and time again, thank you!!!!
I think thawed barramundi would work great here Loz! N x
Divine! Definitely a keeper
Thanks! N x
Love, love, love all your recipes Nagi! I made it with Basa fillet from Aldi, and used the “kale slaw” (also from Aldi) and pickled that instead of having to cut cabbage. That saved heaps of time, and allowed me to make your flatbread in between marinating the fish, etc… and it was GOOOOOOD! Love Dozer posts too, my Goldie is 11 and is a sweetheart too.
Awwww! Thanks! Nx
I made these for National Taco day and they were amazing! Super simple but oh so flavourful. We only had haddock but it was a perfect substitute. This one is definitely going in rotation!
I’ve made a few of your recipes and they’ve all been really tasty, but this was a standout. So, so delicious. Thanks Nagi!
I assume chipotle powder is different to chipotle seasoning?
Our local woolies has the seasoning?
HI Hannah! Yes it’s different, seasoning has all sorts of other flavours in it 🙂 N x
very excited about your upcoming book. I’m so in tune with your cooking philosophy. I have a short list of recipes which are novel and delicious and healthful. where/how do I submit them?
I want an autographed copy of Nagi’s book for sure!
love your recipes & blog,
best, vg
awesome
Just made this for tea and wrapped it up in 1 large tortilla, Yum!! Used chipotle paste I had in fridge which worked fine. Making again later in week to use up left over pickled cabbage. Thanks for sharing.