These easy fish tacos are among the tastiest you’ll ever make. Loaded with fresh ingredients, plump fish, and tons of flavor, these tacos are so beautiful they’ll make your mouth water.
This easy homemade fish taco dish features tender, fluffy cod marinated in lime and chili, topped with fresh coleslaw, and finished with a tangy fish taco sauce. To make it, simply season the fish quickly, then pan-fry it for a few minutes until it breaks apart, prepare a simple vinegar-based sauce, and then wrap everything in warm tortillas.
Fish tacos are so easy to make, and the end result is sure to impress you and leave you glad you made them. With its wonderful natural flavor, this dish is perfect for lunch or a quick dinner on a busy weeknight.
Ingredients
Yield: 6 Servings
Fish Taco Marinade
- Cod fillets – 12 ounces
- Canola oil – 1/4 cup
- Lime juice – 3 tablespoons
- Ancho chili powder – 1/2 teaspoon
- Water – 2 tablespoons
- Honey – 1 teaspoon
Fish Taco Sauce
- Hot pepper sauce (such as Texas Pete) – 1 teaspoon
- White vinegar – 1/3 cup
- Cider vinegar – 1/3 cup
- Brown sugar – 1 1/2 tablespoons
- Sea salt – 1 teaspoon
- Cayenne pepper – 1/2 teaspoon
- Ancho chili powder – 1/2 teaspoon
- Black pepper – 1/2 teaspoon
Fixings
- Pico de gallo – 1 cup
- Limes (Cut into wedges) – 2
- Queso fresco (Crumbled) – 1 cup
- Sour cream (Optional) – 1 cup
- Red cabbage (Shredded) – 1 1/2 cups
- Avocados (Pitted and thinly sliced) – 2
Spiced Tortillas
- Small corn or flour tortillas – 12
- Extra virgin olive oil – 2 tablespoons
- Cumin – 1 teaspoon
- Fine sea salt – Dash
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Step-by-Step Instructions
Fish:
Step 1: Wash the cod fillets and dry them thoroughly. Cut into smaller pieces if that makes them easier to handle.
Step 2: In a shallow baking dish (Or similar container), combine canola oil, lemon juice, ancho chili powder, water, and honey. Add the cod and refrigerate for 15 minutes. Turn the fish over and refrigerate for another 15 minutes.
Step 3: Spray a frying pan with cooking spray and heat over medium heat. Place the cod fillets in the pan and cook for about 3 minutes on each side, or until cooked through and easily fluffy with a fork. Remove from the pan, slice thinly, and set aside — Tip: Watch the fish closely to prevent it from drying out.
Taco Sauce:
Step 4: Combine the hot pepper sauce, apple cider vinegar, white vinegar, brown sugar, sea salt, ancho chili powder, cayenne pepper, and black pepper in a small bowl. Whisk well and set aside.
Tortillas:
Step 5: Wrap the tortillas in aluminum foil and heat them in the oven on low heat. Alternatively, you can heat a small amount of oil in a large skillet and fry them on both sides for 15 to 20 seconds. Don’t leave them for too long, or they will become crispy instead of soft.
Step 6: Combine extra virgin olive oil in a small bowl and whisk in cumin and a pinch of fine sea salt. Brush the tortillas with this mixture before adding the remaining ingredients.
Assemble:
Step 7: To serve, set up a corner on the kitchen table so everyone can prepare their own plate. Place one or two slices of fish, some shredded cabbage, and a slice of avocado in each tortilla, then set the remaining ingredients aside. Pour taco sauce into each tortilla or place a small bowl on each plate for dipping. Garnish with lime wedges to squeeze over the top.
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Why You’ll Love this Fish Taco Recipe
These fish tacos bring a refreshing and distinctive flavor to your table. The combination of warm, seasoned tortillas, tender fish, and delicious salsa is simply irresistible. They’re a great option for friends or family to gather around the kitchen table and create their own dish. Lovely to enjoy these tacos with a cold glass of sparkling water with lemon or a fruit-flavored iced tea to temper the ancho chili powder.
Have you tried making Fish Taco Recipe at home? I’d love to hear your thoughts! Share your comments with me please.
Fish Taco Recipe
These easy-to-make fish tacos feature tender, pan-fried cod, fresh red cabbage salad, and a delicious salsa. Perfect for a quick and tasty weeknight dinner, they can be prepared and coordinated by the whole family.
Ingredients
Marinade:
- 12 ounces cod fillets
- 1/4 cup canola oil
- 3 tablespoons lime juice
- 1/2 teaspoon ancho chili powder
- 2 tablespoons water
- 1 teaspoon honey
Fish Taco Sauce:
- 1 teaspoon hot pepper sauce (Such as Texas Pete)
- 1/3 cup white vinegar
- 1/3 cup cider vinegar
- 1 1/2 tablespoons brown sugar
- 1 teaspoon sea salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon black pepper
Fixings:
- 1 cup pico de gallo
- 2 limes (Cut into wedges)
- 1 cup queso fresco (Crumbled)
- 1 cup sour cream (optional)
- 1 1/2 cups red cabbage (Shredded)
- 2 avocados (Pitted and thinly sliced)
Spiced Tortillas:
- 12 small corn or flour tortillas
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin
- Dash of fine sea salt
Instructions
- Fish: Wash the cod fillets and dry them thoroughly. Cut into smaller pieces if that makes them easier to handle.
- In a shallow baking dish (Or similar container), combine canola oil, lemon juice, ancho chili powder, water, and honey. Add the cod and refrigerate for 15 minutes. Turn the fish over and refrigerate for another 15 minutes.
- Spray a frying pan with cooking spray and heat over medium heat. Place the cod fillets in the pan and cook for about 3 minutes on each side, or until cooked through and easily fluffy with a fork. Remove from the pan, slice thinly, and set aside (Watch the fish closely to prevent it from drying out)
- Taco Sauce: In a small bowl, combine the hot pepper sauce, white vinegar, cider vinegar, brown sugar, sea salt, cayenne pepper, ancho chili powder, and black pepper. Whisk well to make the taco sauce and set aside.
- Tortillas: Wrap the tortillas in aluminum foil and heat them in the oven on low heat. Alternatively, you can heat a small amount of oil in a large skillet and fry them on both sides for 15 to 20 seconds. Don’t leave them for too long, or they will become crispy instead of soft.
- Combine the extra virgin olive oil in a small bowl and whisk it together with the cumin and a dash of fine sea salt. Baste this mixture onto the tortillas.
- Assemble: To serve, set up an assembly line. Place a strip or two of fish, shredded cabbage, and a slice of avocado in each tortilla. Add the other fixings, drizzle with taco sauce, and garnish with lime wedges.
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 350Cholesterol 84mgCarbohydrates 77gFiber 10gSugar 11g
Just a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.