Fish Tacos
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Fish Tacos
Crispy fish tacos balance flaky white fish, a crunchy lime slaw, and a creamy sauce in warm tortillas. The fish gets a quick spice rub and pan-fries in minutes, while the slaw and sauce come together on the side. This recipe makes eight tacos, enough for four people. Set everything out and let people build their own.
Ingredients
- 1 1/4 pounds cod or tilapia, cut into 1-inch strips
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 3 cups shredded green cabbage
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon hot sauce
- 8 small corn or flour tortillas, warmed
- 1 lime, cut into wedges
Directions
- Stir the sour cream, mayonnaise, hot sauce, and 1 tablespoon lime juice together for the sauce. Set aside.
- Toss the cabbage, cilantro, and remaining 1 tablespoon lime juice in a bowl for the slaw.
- Combine the chili powder, cumin, garlic powder, and salt, then rub it over the fish strips.
- Heat the olive oil in a skillet over medium-high. Cook the fish 2 to 3 minutes per side, until golden and flaky.
- Fill each warm tortilla with fish, slaw, and a drizzle of sauce. Serve with lime wedges.
Tips and variations
- Pat the fish dry and do not crowd the pan so the strips crisp instead of steam.
- Warm the tortillas in a dry skillet or over an open flame for a few seconds so they fold without cracking.
- Make the slaw and sauce first. They hold while you cook the fish, and the flavors settle.
- Cod, tilapia, mahi mahi, and halibut all work. Choose a firm white fish that holds together.
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Common questions
- What is the best fish for fish tacos
- Firm, mild white fish like cod, tilapia, mahi mahi, or halibut. They cook quickly and flake into clean pieces.
- Should fish tacos use corn or flour tortillas
- Both work. Corn tortillas are the traditional choice and bring more flavor, while flour tortillas are softer and easier to fold.
- How do I keep the fish from falling apart
- Cut it into sturdy strips, pat it dry, and flip it only once. A firm white fish holds its shape better than delicate fillets.
- Can I bake or air-fry the fish
- Yes. Bake at 425F for about 12 minutes or air-fry at 400F for 8 to 10 minutes, flipping halfway.
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