These easy fish tacos are perfect for a quick dinner!
Fish fillets are seasoned with a flavorful spice mixture and baked until the fish is tender and flaky.
Add your favorite toppings for a fresh and nourishing new favorite.
Ingredients for Fish Tacos
Fish: I love cod for fish tacos because it has a great texture and mild flavor. However, any white fish is great in this recipe-try tilapia, cod, halibut, or haddock.
Seasoning: The homemade spice rub is easy to make with spices you likely have on hand, like chili powder, cumin, paprika, and garlic powder. You can also use store-bought taco seasoning in place.
Tortillas: Use flour or corn tortillas and heat them gently to make them easy to fold without breaking.
How to Make Fish Tacos
- Prepare the fish: Pat fish dry and rub with homemade spice mixture.
- Bake: Bake the fish in the oven for 15 minutes.
- Prepare the toppings: While the fish cooks, chop and prepare desired taco toppings.
- Enjoy! Assemble and serve tacos once the fish and toppings are ready.
Favorite Fish Taco Toppings
A few fresh toppings will turn this into the best fish taco recipe.
- Fresh: Diced tomatoes, diced red onion, shredded lettuce, cabbage slaw, fresh cilantro
- Creamy: Cotija Cheese, avocado or guacamole, sour cream
- Flavorful: lime wedges, homemade salsa, jalapenos, radish, pico de gallo
Common choices for fish include white fish such as tilapia, cod, or haddock. These fish have a mild flavor. Cod is a favorite option because it’s a bit firmer and holds together well when cooked.
Serve these fish tacos with lots of fresh toppings so everyone can dress their own.
Keep the sides simple like corn salad or Mexican rice.
Fish tacos are best served freshly cooked. Prepare the fish 24 hours in advance and refrigerate before baking. Most of the toppings and sauce can be prepared up to 48 hours in advance and stored separately.
Fish tacos can be stored in the refrigerator for up to 2 days in an airtight container. Reheat them in the oven, on the stovetop, or in an air fryer before serving. Reheat the fish in the oven before assembling the tacos.
More Favorite Taco Recipes
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Fish Tacos
Tender and flaky, these baked fish tacos are lightly seasoned, nestled in soft tortillas, and drizzled with a creamy fish taco sauce.
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Fish Taco Sauce (optional)
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Preheat the oven to 400°F.
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In a small bowl, combine all fish taco sauce ingredients and refrigerate until serving.
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In a small bowl, mix together the rub ingredients. Rub the mixture into the fish fillets.
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Dab the fish fillets dry with a paper towel and drizzle with olive oil. Rub the seasoning mix over all sides of the fish.
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Bake on a rimmed baking sheet for 12-15 minutes or until flaky and cooked.
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Heat tortillas according to package directions.
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Use a fork to break the fish into large chunks and divide it among the tortillas. Top with desired toppings and serve.
Cabbage Onion Slaw: Combine 1 cup shredded cabbage, ½ sweet white onion, thinly sliced, 2 tablespoons chopped cilantro, ⅓ cup sour cream (or Greek yogurt), 2 tablespoons fresh lime juice, and 1 jalapeño pepper seeded & chopped.
Leftover fish can be refrigerated for 2 days. Fish should be stored and reheated separately from the tortillas.
Nutritional information includes 1 fish taco in a corn tortilla. Toppings are not included in nutritional information.
Calories: 163 | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Sodium: 348mg | Potassium: 174mg | Fiber: 4g | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 4.9mg | Calcium: 62mg | Iron: 1.6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Fish, Lunch, Main Course
Cuisine American, Mexican© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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