Fish Tacos
You – yes, YOU – can make the BEST Fish Tacos of your life right at home. Super fast, super flaky, and super flavorful!
Go ahead and add this fresh and fabulous Fish Tacos recipe to your menu rotation because it’s going to make you flip! Flaky, lightly spicy grilled fish filets (we’re using tilapia), encased in corn flour tortillas and topped with Cotija cheese, purple cabbage and cilantro then smothered in a cool, velvety Mexican lime crema you just can’t get enough of!
Easy Fish Tacos for the Win!
When you want a restaurant-quality meal but don’t want to go out. When you’re craving an incredibly delicious dinner but don’t know what to make. When you want a fast and easy entree that will please every single person around your table… FISH TACOS WIN.
This amazing Tilapia Taco recipe tastes like your favorite Baja tacos without the work of breading and frying and definitely without all the calories! Only a few basic ingredients and 5 minutes of prep before the fish pops onto the grill, this recipe really gives you everything you’re craving!
Recipes to Round Out Your Fish Taco Feast!
- Amp up any taco dinner with our Mango Black Bean Salsa that’s bursting with sensational flavor!
- Our Paloma Cocktail brings a refreshing, tangy taste to the table. It complements fish tacos perfectly!
Ingredients
Fish: Fresh or frozen-and-thawed tilapia filets are economical and have a mild flavor that’s perfect for absorbing all those bright, flavorful seasonings!
Fish Seasonings: To season the fish you’ll need chili powder, smoked paprika, cumin, garlic powder, cayenne (optional), salt and the juice on one lime.
Crema Sauce: This sauce, y’all. Sour cream, minced garlic, sea salt and the juice and zest of 2 limes. Simple but spectacular!
Shells: Corn tortillas are traditional for fish tacos!
Taco Toppings: Everybody has their favorite fish taco toppings, but we are obsessed with the combination of Cotija cheese, shredded purple cabbage and cilantro! These are as pretty as they are yummy!
How to Make Grilled Fish Tacos
STEP ONE: Add 1 tablespoon of vegetable oil to a dish, lay the tilapia filets on top, then rub another tablespoon onto the top of the fish. In a small bowl, combine the seasonings and use it to coat both sides of the fish. Drizzle with lime juice.
STEP TWO: Cover and refrigerate for 30 minutes or so to absorb that lovely marinade.
STEP THREE: Make the crema sauce by adding the sour cream, minced garlic, sea salt, and the juice and zest of the two limes into a bowl and whisking well. Pop this into the fridge until you’re ready to assemble the tacos.
STEP FOUR: Add oil to the surface area of the grill, then heat to 400 F. Once hot, cook the fish for 3-4 minutes per side (until 145 F internal temp). Warm the corn tortillas on the grill for a minute or so per side.
STEP FIVE: Add the filets to the tortillas, top with the cabbage, cotijo and cilantro and generously drizzle with the crema! Whoa!
Tips for Success
- Make extra crema and fill a squeeze bottle with the sauce. Trust me on this.
- Soft corn tortillas work best for fish tacos, but honestly, crispy corn or soft flour tortillas are also great options!
- We’re grilling the fish for these tacos, but you could skillet fry or oven bake if you aren’t having “grill weather”!
What Can I Serve with Fish Tacos?
It’s fun to build a “theme” around fish tacos! You can go Mexican or Tex-Mex with traditional sides like rice, beans, guacamole salad, and tortilla chips & salsa. In the heat of summer, go Caribbean and serve coconut rice, fried plantains, Mango Black Bean Salsa, and shrimp salad. On the other hand, think cold winter North Atlantic and serve corn on the cob, lobster mac & cheese, and baked beans. Whatever you serve with them, fish tacos are DELISH!
What Kind of Fish Makes the Best Fish Tacos?
For a truly tasty fish taco, use a mild, firm white fish like tilapia, cod, rockfish or halibut. These fish varieties have subtle, delicate flavors that absorb the seasonings without overpowering. They work especially well with salsas and slaws. Also, their solid structure means they will hold up well to all the different cooking methods without flaking and falling apart.
Taco Recipes to Tantalize Your Taste Buds!
- Grilled Bacon Wrapped Shrimp Tacos
- Walking Tacos
- Easy Ranch Chicken Tacos
- Carne Asada Tacos
- Slow Cooker Queso Chicken Tacos
- Chorizo and Potato Breakfast Tacos
Fish Tacos
Ingredients
Fish
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons vegetable oil plus more as needed
- 1 pound tilapia fillets
- 1 lime juiced
Mexican Crema
Tacos
- 8 corn tortillas
- Red cabbage shredded
- Cotija cheese crumbled
- Cilantro chopped (optional)
Instructions
- In a small bowl, mix together the chili powder, paprika, cumin, garlic powder, salt, and cayenne (if using). Add the fish to a shallow bowl and drizzle with vegetable oil. Rub the oil all over the fish. Sprinkle with the spice mixture, then rub it over the fillets until well coated. Drizzle with lime juice.
- Cover the bowl and refrigerate for 20-30 minutes. (Marinating the fish is optional if you're short on time, but it does make it more flavorful.)
- In a medium bowl, whisk together the sour cream, lime juice, lime zest, garlic, and salt for the crema. Add additional lime juice as needed to taste. Store in the fridge until you're ready to serve.
- Once the fish is done marinating, heat your grill to 400 degrees F (medium-high) and oil the grates. Place the fish on the grill and cook for 3-4 minutes per side until cooked through (145 degrees F internal temperature). Removef rom the grill to a plate and cover with foil to keep warm.
- Cook the tortillas on the grill for 1-2 minutes per side.
- Assemble the tacos by adding some shredded cabbage to a tortilla and topping that with ¼ of a tilapia fillet. Spoon on some of the cream, and sprinkle with cotija and cilantro. Repeat with the remaining ingredients. Serve warm.
Notes
- 1 pound of tilapia should be about 2 fillets. I use ¼ fillet per taco. You can leave it whole or flake it into smaller pieces.
- You can use 4 ounces of sour cream and 4 ounces of plain non-fat Greek yogurt for the crema if you prefer.
