Best Fish Tacos Recipe
This is my favorite way to make fish tacos! You'll love the smokiness of the chipotle fish taco sauce and freshness of the toppings paired with the cooked fish. Delicious.
Ingredients
- 1½ teaspoons smoked paprika
- 1½ teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1½ pounds mahi mahi, cod, halibut, or other mild white fish
- 2 tablespoons olive oil
Taco Sauce Ingredients
- ¾ cup sour cream
- ¼ cup mayonnaise
- 1½ lime (juice half of a lime, cut the remaining whole lime into wedges to serve with the finished tacos.)
- 1 teaspoon minced garlic
- 2 teaspoons chipotle or sriracha sauce (1 chipotle pepper in adobo sauce (finely chopped, adjust sauces to taste.)
- 1 teaspoon chipotle seasoning
- salt and pepper to taste (start with ¼ teaspoon each add more as needed.)
Fish Taco Toppings
- ¼ small red or green cabbage (thinly shredded)
- 8 6" soft corn or flour tortillas
- 1 medium avocado (sliced)
- ¼ cup fresh cilantro
- ¼ cup (optional) queso fresco
- ¼ small (optional) thinly sliced yellow onion
Instructions
Cook The Fish
- Mix the first six ingredients in a small bowl. Pat the fish dry with a paper towel. Sprinkle the seasoning over all sides of the fish fillets.
- Preheat a large skillet with olive oil over medium heat. Place fish in the pan and cook for 4 minutes. Carefully turn the fish over and continue cooking until the internal temperature reaches 145 degrees F, about 4 to 7 more minutes, depending upon the thickness.
Make The Fish Taco Sauce
- Mix all ingredients together in a small bowl. Season to taste and serve. Store in an air-tight container in the refrigerator.
Assemble The Tacos
- Serve cooked fish in warmed tortillas along with avocado slices, shredded cabbage slaw, onion, and cheese (if using). Drizzle with remaining fish taco sauce, top with cilantro. Season to taste with salt and pepper. Serve with lime wedges.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS:
- The taco sauce is totally flexible adjust to your taste preferences - if you like your heat level spicy, use finely chopped chipotle peppers in adobo sauce. If you like it mild add half of the spices and increase until you are happy.
- The taco sauce can be mixed with the cabbage to make a cabbage slaw. Water will need to be added to adjust consistency.
- Any mild fish may be substituted - halibut, haddock, tilapia, cod, mahi mahi, etc.
- Use any favorite taco topping. To give your tacos a tropical twist, add diced mango or use a tropical salsa.
- If you can find them, swap out sour oranges for the lime - it's fabulous.
- TIME-SAVER TIPS: Use pre-packed shredded cabbage. Make the taco sauce in advance.
- TO HEAT TORTILLAS:
- Oven: wrap in aluminum foil and bake in a 350-degree oven until warmed through.
- Skillet: place shells on a hot skillet one at a time until warm and flexible.
- Microwave: wrap in a damp paper towel and microwave on low power until heated through.
- SERVING SUGGESTIONS: Salt and pepper to taste. Serve with lime wedges.
Nutrition
Calories: 497kcalCarbohydrates: 13gProtein: 35gFat: 35gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 15gTrans Fat: 0.03gCholesterol: 155mgSodium: 1153mgPotassium: 1170mgFiber: 5gSugar: 4gVitamin A: 1728IUVitamin C: 31mgCalcium: 112mgIron: 3mg
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