You don’t need to deep fry to make terrific Fish Tacos. You just need a really great marinade! A seriously delicious way to serve up white fish fillets, this recipe can be cooked on the BBQ or stove. Either way, they’re healthy, fresh and bursting with serious taco goodness!
Bonus: they happen to be HEALTHY 💪🏼
Fish Tacos
A bad fish taco is worse than a bad chicken taco.
And while most people would be turned off after multiple dismal experiences, I persevered, believing there to be better.
I mean, tacos. They have always been one of my favourite foods, ever since the first time I tried them.
And I’m thankful I didn’t give up. Because it just got better and better. Went to Mexico, tasted the real deal, then used that as my benchmark to make my own.
And now I’ve got The Fish Taco recipe. Well, at least, what I think is the BEST Fish Taco recipe. 🙂
What I like to do is load the fish with flavour with a chipotle lime marinade. You just know by looking at it that it’s gonna be good, right??!
Will you LOOK AT THAT!!! Tender and juicy on the inside, deep golden brown on the outside, flavoured all the way through with just a quick 20 minute marinade!!
What to serve with Fish Tacos
Here’s what I serve with Fish Tacos:
The chipotle marinated fish;
“Pink Taco Sauce” – 2 ingredient, mildly spicy sour cream or yogurt sauce, goes very well with the fish;
Quick pickled cabbage; and
lime wedges and coriander/cilantro leaves.
What you need for Fish Tacos
Here’s what you need to make fish tacos.
Any firm white fish fillets will work fine here, especially if they are fleshy.
My favourites are snapper and barramundi. They have “meaty” flesh which I particularly enjoy in tacos.
Other common fish that are ideal include: tilapia, basa, cod, John Dory and Silver Dory, ling, bream, haddock, pollack, monkfish.
I recommend avoiding:
really lean fish – like swordfish, tuna and kingfish
very delicate fish – like dover sole and flounder
Quick Pickled Cabbage for Tacos
I serve these tacos with a quick pickled cabbage. Pickling it makes the cabbage floppy so it kind of melds together better with the fish (raw cabbage would be too pokey and crunchy for tender fish), and the slight tang is a classic pairing with seafood.
Here’s what you need for the pickled cabbage:
Don’t restrict yourself to using this pickled cabbage just for Fish Tacos! It will go with any type of tacos – chicken, old school beef tacos, shredded beef, beef barbacoa, or pork carnitas.
How to make it
I think I’ve pretty much talked through the making part, but here’s a visual anyway!
20 minute fish marinade – no longer, because otherwise the lime juice in the marinade will “cook” the fish;
cook it, flake it;
quick taco sauce – sour cream and sriracha. I call it my Pink Taco Sauce;
pickle the cabbage – 20 minutes to become floppy (same as the fish marinating time, nice and convenient!);
stuff and devour.
I typically cook Fish Tacos on the stove for midweek meals. But this is fantastic food for a barbecue with friends! It cooks so quickly so it doesn’t take you away from your guests and you can throw the tortillas onto the BBQ to warm up.
It also scales up easily, and you can lay everything out on the table and let everyone help themselves. Definitely my preferred method of entertaining!! – Nagi x
Watch how to make it
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Fish Tacos
Ingredients
Fish Marinade
- 1.2 lb / 600g firm white fish fillets (Note 1)
- Zest of 1 lime
- 3 tbsp lime juice
- 1 tbsp chipotle powder (Note 2)
- 1 tbsp canned jalapeno , finely chopped
- 1/4 cup cilantro / coriander , finely chopped
- 2 garlic cloves , minced
- 3 tbsp olive oil
- Salt and pepper
Quick Pickled cabbage
- 4 cups red cabbage , finely shredded
- 3 green onion stems , finely sliced on the diagonal
- 2 tbsp red wine vinegar (or white wine vinegar, cider vinegar)
- 1/2 tsp salt
Pink Taco Sauce
- 3/4 cup sour cream (or yogurt)
- 2 – 3 tbsp sriracha , adjust to taste (Note 3)
To Cook & Serve
- 1 tbsp olive oil
- 12 small tortillas (corn or flour), warmed
- lime wedges
- coriander/cilantro leaves
Instructions
- Marinade fish: Combine Fish Marinade ingredients in a ziplock bag. Set aside for 20 minutes to marinate – no longer than 1 hour.
- Pickled Cabbage: Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands (to help soften). Set aside.
- Pink Sauce: Mix to combine.
- Cook fish: Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until golden and cooked.
- Remove fish onto plate then flake into large pieces.
- To assemble tacos, top with cabbage then fish, a dollop of sour cream and a squeeze of lime juice. Fold tortilla over and enjoy!
Recipe Notes:
- lean fish – like swordfish, tuna, kingfish (unless you can get fatty kingfish)
- very delicate fish – like dover sole and flounder
Nutrition Information:
Originally published May 2016. Updated with new photos and video, and most importantly, new Life of Dozer section added!
Life of Dozer
Helping shop for new appliances!! Need an industrial strength washing machine that can cope with all this darn FUR.
Can I make your pickled cabbage in advance and keep refrigerated in a mason jar?
These were fantastic. I’ve loved fish tacos since the first time I had them in Anchorage, Alaska, where they made them with halibut. I’ve been trying to find fish tacos that were as good as those Alaska tacos, and nothing has held a candle until now. I made these using halibut (as apparently that’s the best fish for fish tacos) and I added a chipotle-mayo sauce at the end. I also used chipotle adobe sauce in the marinade instead of chipotle spice (because I didn’t read there recipe carefully before shopping). In any case, they came out great! Thanks for the recipe. I’ll definitely make these again.
So glad Leah! Thank you for trying my recipe and for coming back to let me know you enjoyed it! N x PS LOVE the addition of chipotle mayo – YUM!
There’s a portion of the population who equate eating food containing cilantro with having their mouth’s washed out with soap. It just has a soapy taste that is not pleasant at all … and my wife is one of those people who can’t stand it. Would parsley be a viable substitute, or would it be better to just forget about green leafy herbs?
Interesting, my mum calls Cilantro,’ soap’ but I love it and cant see her problem with it! Thai basil is sometimes a good substitute but this isn’t my recipie so you’ll have to ask the boss.LOL
I read somewhere that it’s genetic! 🙂 Actually I think dried oregano would be a great substitute – still on theme with Mexican flavours!
These tacos are excellent! I love the chipotle flavor. We added avocado and a peach mango salsa. Thanks for the great recipe!
Thanks for trying my recipe Connie! So glad you enjoyed it – and thank you for taking the time to come back and let me know! N x
This looks fantastic. I have to make this tonight. I hope it goes good with cod!
Cod is perfect! I hope you enjoy it Katie! 🙂
I must say I actually avoided reading this recipe for a few days, because I’ve had a really awful fish taco once, and have never wanted to try another. I’m kicking myself for resisting – your tacos look mouth-wateringly good. I think we’ll have to add these to the menu for next Saturday night.
OMG that is MY story too! I was almost turned off fish tacos for life because of a bad first experience!! That seems to be a common theme 🙂 Glad I persevered!
Hehehe I always overstuff my tacos too!
I just can’t contain myself!!! 🙂
I have always avoided fish in my tacos, had a rough experience a long time ago and never got over it. Lol! But your recipe, I reckon it might be the turning point in this love hate relationship I have had with fish taco to date. Loving the splash of colour with the purple cabbage, pretty, delicious and healthy too. 🙂 Do they call you Señora Nagi in your household?! 🙂
BA HA HA!!! I think even the homeless guy is getting sick of tacos at the moment, I have gone on a bit of a TACO BENDER!!! I hear you Anna, my first fish taco experience was terrible. I’m so glad I got over it though!!!
I made this recipe last night and it was AWESOME!!! Quick and easy – and I am thinking that I might make the marinade ahead of time – it would keep well for a few days, don’t you think? Winner inner winner recipe, Nagi!!!
Yay! So glad you enjoyed it Megan, thank you for letting me know! The marinade is best made fresh, but up to a day ahead will be ok 🙂 It loses flavour over time and also it is not safe to keep raw garlic for more than 3 days. Hope that helps!! N x
Just back from Singapore and over Asian food ( sorry) I saw the recipe this morning and we ate them tonight. Yum!!! And thank you for the chipotle substitute, I will look for it but couldn’t shop for it today. Hubby ate three, I ate two and we are both very full and happy. Well done again.
Yay! So glad you enjoyed it Linda, thank you for letting me know! N x
I love fish tacos! Perfectly teamed with pickled cabbage….also good for the gut 🙂 Can’t wait to try this one Nagi.
Tacos and seafood……just drooling over this one!
Thanks so much Dhanya! 🙂
Love both the marinade and the mildly pickled cabbage . . . . well, it may go inside a tortilla or it may not 🙂 ! Lovely, Nagi!!!
Either way, I promise the fish is delish! 🙂
I am an avid fan of yours and have had great success with many of your recipes. Can you please advise if the chipotle powder can be purchased anywhere in Melbourne.
Hi James! So glad you enjoy my recipes, thank you! I forgot to add a note about Chipotle Powder. I’m sorry, I am not exactly sure where to buy chipotle powder in Melbourne but I’ve added a note 1 for where I find it in Sydney! 🙂
I have never had a fish taco, and have not considered it likely that I’d make them, but these sound very good. I would probably like them, but unless I choose the right fish and cook it right, I doubt my husband would eat them… I have saved the recipe. Just in case.
Hope you do try them Susan! I was not convinced when I first tried them – but when you use a good marinade, it makes a huge difference! 🙂
These fish tacos look amazing. When I had my first fish taco I was not convinced at the concept but I am sold, they pair so well.
Thanks Evelyne!!! I was the same as you 🙂 Now I’m converted!
Beautiful pictures! My mouth is watering here :). Love the bowl with cabbage slaw :)!
Awww, thank you Julia! 🙂
These look amazing, thank you for the recipe, Nagi!
Thanks Jitka! I do hope you try them! 🙂
I am not sure why all the comments post with tomorrow’s date, but it’s funny……living in the future!
Time zone differences!! I’m in Australia – where are you? 🙂
I live in California and never had a good fish taco. I’m excited to try these!
I hear you Barbara! Other than fried, I used to be quite disappointed by fish tacos!!
Lovely variation on a favorite Mexican taco. Looks wonderful!
Thanks Victoria! Hope you had a fab weekend! N x