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Fish Tacos Recipe

Fish Tacos Recipe with Best Fish Taco Sauce!

Light, fresh, and packed with flavor — these homemade fish tacos come together in just 30 minutes with perfectly seasoned fish, crunchy cabbage, creamy avocado, and a tangy homemade sauce that ties it all together.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

For the Fish

  • 1½ lbs white fish fillets cod, mahi-mahi, tilapia, or halibut
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp fresh lime juice

For the Fish Taco Sauce

  • ½ cup mayonnaise
  • ¼ cup Greek yogurt or sour cream
  • 2 tbsp fresh lime juice
  • 1 clove garlic minced
  • 1-2 tsp sriracha
  • 1 tsp honey
  • ½ tsp smoked paprika
  • Salt & pepper to taste

For the Tacos

  • 8 corn or flour tortillas warmed
  • 1½ cups purple cabbage shredded
  • 1 avocado sliced
  • ¼ cup fresh cilantro roughly chopped
  • ¼ cup cotija or feta cheese optional
  • 2 lime wedges for serving

Instructions
 

  • Pat the fish fillets completely dry with paper towels. Combine all spices in a small bowl, coat the fish in olive oil, rub the seasoning evenly over both sides, then finish with a squeeze of fresh lime juice.
  • Heat a skillet over medium-high heat. Cook the fish for 3–4 minutes per side without moving it, until golden and it flakes easily with a fork.
  • Whisk together the mayo, Greek yogurt, lime juice, minced garlic, sriracha, honey, smoked paprika, salt, and pepper until smooth. Refrigerate until ready to use.
  • Warm each tortilla in a dry skillet for 20–30 seconds per side, or wrap in foil and heat in the oven.
  • Flake the cooked fish into large chunks and place inside each warm tortilla. Layer on the cabbage, avocado, cilantro, and cheese, then drizzle generously with the taco sauce.
  • Serve immediately with extra lime wedges and sauce on the side.

Notes

 
  • Always dry the fish thoroughly before seasoning — it helps build that golden crust instead of steaming in the pan.
  • Make the sauce up to a day ahead and refrigerate it. The flavor gets even better as it sits.
  • Warm tortillas are non-negotiable — they're softer, more flexible, and taste so much better.
  • A fresh squeeze of lime right before eating ties every flavor together.
  • Storage: Cooked fish keeps up to 3 days in the fridge or 2 months in the freezer. Store sauce and toppings separately and assemble fresh.
 

Nutrition Facts

 
  • Calories: 420 kcal
  • Total Fat: 18g
    • Saturated Fat: 4g
    • Trans Fat: 0g
  • Cholesterol: 75mg
  • Sodium: 780mg
  • Total Carbohydrates: 32g
    • Dietary Fiber: 5g
    • Total Sugars: 4g
    • Added Sugars: 1g
  • Protein: 34g
  • Vitamin D: 2mcg
  • Calcium: 120mg
  • Iron: 2mg
  • Potassium: 680mg