A good fish taco brings to mind beach days, salty air, and sunny dispositions. If these tacos are your go-to on warm weather vacations, then it’s more than worth it to re-create them at home for the perfect anytime summer dinner. Ready in a little more than 30 minutes, these versatile tacos also require very little cooking time, resulting in the most flavorful, flaky tacos. Invite your friends over, get out your toppings, and get ready your to switch up your taco night in the best way possible.
The best fish for fish tacos:
We use cod in this recipe, but any flaky variety (like tilapia) will work just fine. Whatever fish you choose, we highly recommend marinating it in our simple mixture of lime juice, chili powder, and cumin. Marinating your fish for at least 15 minutes will make your tacos as flavorful as possible—trust us, it’s worth the extra step.
People can be intimidated by cooking fish for tacos, but don’t be! After marinating, the fish just needs to cook in a little oil for a few minutes per side in a skillet for a perfectly flaky result. Let the fish rest a few minutes before using a fork to flake it into pieces. Prefer more of a crispier fish? Try out our fried fish taco recipe if that’s more your thing.
Fish taco toppings:
If you ask us, the real gem of this recipe is the cabbage and corn slaw. It takes just a few minutes to prepare, and is the perfect bright and fresh condiment to our spiced cod. Along with our slaw, we love to top our tacos with avocado slices and a drizzle of sour cream, but your options don’t stop there. Pile your tacos high with sliced mango, fresh cilantro, diced onions, or even some avocado salsa.
The best sauce for fish tacos:
Because of our flavorful slaw, we chose to keep these tacos simple by only drizzling on some sour cream. That being said, if you’re craving a sauce to top your taco with, take inspiration from our fish taco bowls and drizzle on a homemade spicy crema, salsa verde, or a blended avocado sauce like we did in our air fryer fish tacos.
Ingredients
Corn Slaw
- 1/4 c.mayonnaise
- Juice of 1 lime
- 2 tbsp.chopped fresh cilantro
- 1 tbsp.honey
- 2 c.shredded purple cabbage
- 1 c.corn kernels
- 1jalapeño, finely chopped
- Kosher salt
- Freshly ground black pepper
Tacos
- 3 tbsp.extra-virgin olive oil
- Juice of 1 lime
- 2 tsp.chili powder
- 1 tsp.paprika
- 1/2 tsp.cayenne pepper
- 1/2 tsp.ground cumin
- 1 1/2 lb.cod (or other flaky white fish)
- 2 tsp.vegetable oil
- Kosher salt
- Freshly ground black pepper
- 8corn tortillas, toasted
- 1avocado, finely chopped
- Lime wedges and sour cream, for serving
Directions
-
Corn Slaw
- Step 1
In a large bowl, whisk mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño; season with salt and black pepper.
- Step 2Cover and refrigerate until ready to serve.
- Step 1
-
Tacos
- Step 1 In a medium shallow bowl, whisk olive oil, lime juice, paprika, chili powder, cayenne, and cumin. Add cod and toss until coated. Let marinate 15 minutes.
- Step 2In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade; season both sides of fish with salt and black pepper. Arrange fish in skillet flesh side down. Cook, turning once, until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
- Step 3Top tortillas with fish, corn slaw, and avocado. Squeeze lime juice over and drizzle with sour cream.
