Fish Tacos
Elevate taco night with these mouthwatering Fish Tacos, a perfect blend of bold spices, fresh ingredients, and vibrant flavors. Tender white fish fillets—seasoned with a smoky-sweet mix of chili powder, cumin, and garlic—are grilled to perfection for a light, flaky base. Paired with a zesty cabbage slaw and a creamy lime-infused sauce with a hint of heat, each taco offers a delightful balance of texture and taste. Served on soft, warm corn tortillas and topped with fresh cilantro and a squeeze of lime, these tacos are not only quick to make in under 30 minutes but also a guaranteed crowd-pleaser. Perfect for weeknight dinners or summer gatherings, this easy fish taco recipe will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 1 pound white fish fillets (such as cod, tilapia, or halibut)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- 8 pieces corn tortillas
- 2 cups shredded cabbage
- 0.5 cup red onion, thinly sliced
- 0.5 cup cilantro, chopped
- 1 whole lime
- 0.5 cup sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon hot sauce
Instructions
Preheat your grill or stovetop grill pan over medium-high heat.
In a small bowl, combine salt, pepper, cumin, garlic powder, and chili powder. Rub this mixture over both sides of the fish fillets.
Drizzle olive oil over the fish fillets to lightly coat them.
Place the fish on the preheated grill or grill pan. Cook for about 4-5 minutes on each side or until the fish flakes easily with a fork.
Remove the fish from the grill and set aside.
In a large bowl, combine shredded cabbage, red onion, and cilantro. Squeeze the juice of half a lime over the mixture and toss to combine.
In a small bowl, mix together the sour cream, mayonnaise, and hot sauce. Squeeze in the juice from the remaining half of the lime and stir to combine.
Warm the corn tortillas on a skillet or in the oven until they are pliable.
To assemble, flake the fish into large pieces and place them onto the warm tortillas.
Top each taco with the cabbage slaw, and drizzle with the sour cream sauce.
Serve immediately, garnished with extra lime wedges or cilantro as desired.
Nutrition Facts
Calories |
2199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 3091 mg | 134% | |
| Total Carbohydrate | 222.3 g | 81% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 22.9 g | ||
| Protein | 133.7 g | 267% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 640 mg | 49% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2738 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
