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Home Fish

Fish Tacos

By:Nagi
Published:15 Jan '20Updated:30 Mar '21
296 Comments
Recipe v Video v Dozer v

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 💪🏼

Close up of Fish Tacos on a plate, ready to be eaten

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??!

Cooking marinated fish for Fish Tacos

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!!

Close up of two forks flaking fish for tacos

What to serve with Fish Tacos

Here’s what I serve with Fish Tacos:

  • The chipotle marinated fish;

  • “Pink Taco Sauce” – 2 ingredient, mildly spicy sour cream or yogurt sauce, goes very well with the fish;

  • Quick pickled cabbage; and

  • lime wedges and coriander/cilantro leaves.

Fish Tacos with sides and toppings - pickled cabbage and fish taco sauce

What you need for Fish Tacos

Here’s what you need to make fish tacos.

What goes in 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:

  • really lean fish – like swordfish, tuna and kingfish

  • 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:

Pickled cabbage for fish tacos

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!

  • 20 minute fish marinade – no longer, because otherwise the lime juice in the marinade will “cook” the fish;

  • cook it, flake it;

  • quick taco sauce – sour cream and sriracha. I call it my Pink Taco Sauce;

  • pickle the cabbage – 20 minutes to become floppy (same as the fish marinating time, nice and convenient!);

  • stuff and devour.

How to make the BEST easy Fish Tacos

Close up of Fish Tacos, ready to be eaten

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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Close up of Fish Tacos on a plate, ready to be eaten

Fish Tacos

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 10 mins
Marinating & pickling: 20 mins
Total: 45 mins
Dinner
Mexican
4.91 from 93 votes
Servings4
Tap or hover to scale
Print
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Recipe video above. Fish marinated in classic Mexican fresh flavours, seared until golden, are perfect for tacos. The lightly pickled red cabbage is a perfect accompanied for the soft fish, a great texture contrast. A wonderful recipe for white fish fillets, you will NOT miss deep fried fish!

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:

1. Fish - my favourites are snapper and barramundi. They have "meaty" flesh which I particularly enjoy in tacos. Other good fish include: tilapia, basa, cod, John Dory and Silver Dory, ling, bream, haddock, pollack, monkfish.
Recommend avoiding:
  • lean fish - like swordfish, tuna, kingfish (unless you can get fatty kingfish)
  • very delicate fish - like dover sole and flounder
2. Chipotle powder - can still be irritatingly difficult to find in Australia! Not sold in all major supermarkets (yet) but you can find it in fruit & veg stores (eg Harris Farms), delis and gourmet/speciality stores (e.g. Thomas Dux). It does not cost much more than ordinary spices. It can be ordered online from Firework Foods (Aus only).
If you can't track it down, I think the best substitute is ½ tbsp each SMOKED paprika, cumin and 1/2 tsp cayenne pepper.
3. Sriracha - Asian chilli sauce that's very common nowadays (sold alongside chilli sauces and in Asian section). Great "cheat" ingredient to quickly add flavour into things as it's made with more than just chilli. To reduce spiciness of sauce, sub with some (or all) ketchup instead.
4. Nutrition for 3 tacos (tortilla + fish + pickled cabbage), assumes 2 of the 3 tbsp of oil in the marinade is discarded.

Nutrition Information:

Serving: 309gCalories: 410cal (21%)Carbohydrates: 38.8g (13%)Protein: 28.3g (57%)Fat: 17.3g (27%)Saturated Fat: 2.9g (18%)Cholesterol: 61mg (20%)Sodium: 378mg (16%)Potassium: 278mg (8%)Fiber: 6.1g (25%)Sugar: 3g (3%)Vitamin A: 100IU (2%)Vitamin C: 41.3mg (50%)Calcium: 110mg (11%)Iron: 2.5mg (14%)
Keywords: fish tacos, healthy tacos, mexican fish, white fish fillets recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published May 2016. Updated with new photos and video, and most importantly, new Life of Dozer section added!


Life of Dozer

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Dozer the golden retriever buying washing machine

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296 Comments

  1. Anna @ shenANNAgans says

    May 19, 2016 at 4:22 pm

    I have always avoided fish in my tacos, had a rough experience a long time ago and never got over it. Lol! But your recipe, I reckon it might be the turning point in this love hate relationship I have had with fish taco to date. Loving the splash of colour with the purple cabbage, pretty, delicious and healthy too. 🙂 Do they call you Señora Nagi in your household?! 🙂

    Reply
    • Nagi says

      May 21, 2016 at 10:47 am

      BA HA HA!!! I think even the homeless guy is getting sick of tacos at the moment, I have gone on a bit of a TACO BENDER!!! I hear you Anna, my first fish taco experience was terrible. I’m so glad I got over it though!!!

      Reply
  2. Megan Delaney says

    May 19, 2016 at 3:24 am

    5 stars
    I made this recipe last night and it was AWESOME!!! Quick and easy – and I am thinking that I might make the marinade ahead of time – it would keep well for a few days, don’t you think? Winner inner winner recipe, Nagi!!!

    Reply
    • Nagi says

      May 21, 2016 at 10:29 am

      Yay! So glad you enjoyed it Megan, thank you for letting me know! The marinade is best made fresh, but up to a day ahead will be ok 🙂 It loses flavour over time and also it is not safe to keep raw garlic for more than 3 days. Hope that helps!! N x

      Reply
  3. Linda says

    May 18, 2016 at 8:36 pm

    Just back from Singapore and over Asian food ( sorry) I saw the recipe this morning and we ate them tonight. Yum!!! And thank you for the chipotle substitute, I will look for it but couldn’t shop for it today. Hubby ate three, I ate two and we are both very full and happy. Well done again.

    Reply
    • Nagi says

      May 21, 2016 at 10:21 am

      Yay! So glad you enjoyed it Linda, thank you for letting me know! N x

      Reply
  4. Jem @ Lost in Utensils says

    May 17, 2016 at 2:18 pm

    5 stars
    I love fish tacos! Perfectly teamed with pickled cabbage….also good for the gut 🙂 Can’t wait to try this one Nagi.

    Reply
  5. Dhanya Samuel says

    May 17, 2016 at 1:39 pm

    Tacos and seafood……just drooling over this one!

    Reply
    • Nagi says

      May 17, 2016 at 3:47 pm

      Thanks so much Dhanya! 🙂

      Reply
  6. Eha says

    May 17, 2016 at 12:37 pm

    5 stars
    Love both the marinade and the mildly pickled cabbage . . . . well, it may go inside a tortilla or it may not 🙂 ! Lovely, Nagi!!!

    Reply
    • Nagi says

      May 17, 2016 at 3:46 pm

      Either way, I promise the fish is delish! 🙂

      Reply
  7. Jame Gleeson says

    May 17, 2016 at 11:01 am

    I am an avid fan of yours and have had great success with many of your recipes. Can you please advise if the chipotle powder can be purchased anywhere in Melbourne.

    Reply
    • Nagi says

      May 17, 2016 at 3:46 pm

      Hi James! So glad you enjoy my recipes, thank you! I forgot to add a note about Chipotle Powder. I’m sorry, I am not exactly sure where to buy chipotle powder in Melbourne but I’ve added a note 1 for where I find it in Sydney! 🙂

      Reply
  8. Susan says

    May 17, 2016 at 8:05 am

    I have never had a fish taco, and have not considered it likely that I’d make them, but these sound very good. I would probably like them, but unless I choose the right fish and cook it right, I doubt my husband would eat them… I have saved the recipe. Just in case.

    Reply
    • Nagi says

      May 17, 2016 at 3:44 pm

      Hope you do try them Susan! I was not convinced when I first tried them – but when you use a good marinade, it makes a huge difference! 🙂

      Reply
  9. Evelyne CulturEatz says

    May 17, 2016 at 7:13 am

    These fish tacos look amazing. When I had my first fish taco I was not convinced at the concept but I am sold, they pair so well.

    Reply
    • Nagi says

      May 17, 2016 at 3:43 pm

      Thanks Evelyne!!! I was the same as you 🙂 Now I’m converted!

      Reply
  10. Julia @ HappyFoods says

    May 17, 2016 at 4:38 am

    Beautiful pictures! My mouth is watering here :). Love the bowl with cabbage slaw :)!

    Reply
    • Nagi says

      May 17, 2016 at 3:31 pm

      Awww, thank you Julia! 🙂

      Reply
  11. Jitka Fuskova says

    May 17, 2016 at 4:07 am

    5 stars
    These look amazing, thank you for the recipe, Nagi!

    Reply
    • Nagi says

      May 17, 2016 at 3:31 pm

      Thanks Jitka! I do hope you try them! 🙂

      Reply
    • Jitka Fuskova says

      May 17, 2016 at 4:08 am

      I am not sure why all the comments post with tomorrow’s date, but it’s funny……living in the future!

      Reply
      • Nagi says

        May 17, 2016 at 3:31 pm

        Time zone differences!! I’m in Australia – where are you? 🙂

        Reply
  12. Barbara Nakatomi says

    May 17, 2016 at 3:48 am

    I live in California and never had a good fish taco. I’m excited to try these!

    Reply
    • Nagi says

      May 17, 2016 at 3:30 pm

      I hear you Barbara! Other than fried, I used to be quite disappointed by fish tacos!!

      Reply
  13. Victoria of Flavors of the Sun says

    May 17, 2016 at 3:32 am

    Lovely variation on a favorite Mexican taco. Looks wonderful!

    Reply
    • Nagi says

      May 17, 2016 at 3:30 pm

      Thanks Victoria! Hope you had a fab weekend! N x

      Reply
  14. Dorothy Dunton says

    May 17, 2016 at 3:08 am

    Hi Nagi! I have never had a fish taco, but it is now on my MUST try list! I have home canned pickled cabbage that would be good on these. I’m happy with pretty much anything good stuffed in a tortilla! 🙂 Trust you are soaking up that CA sun!

    Reply
  15. Dorothy Dun ton says

    May 17, 2016 at 2:50 am

    Hi Nagi! I’ve never had a fish taco, but it’s now of my list of MUST try! I have home canned pickled cabbage that I think would be perfect on these. I’m pretty happy with almost anything good stuffed in a tortilla! 🙂 Soak up a bunch of that CA sunshine for me!!

    Reply
    • Nagi says

      May 17, 2016 at 3:29 pm

      Oooh! The home canned pickled cabbage will go FAB with this!!! PS I am still smiling over the photo you sent me…..and you get to hear my Aussie twang tomorrow! N x

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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