Master our fast and easy fish taco recipe topped with the best cilantro–lime slaw—grill, pan-sear, or bake in under 30 minutes! Vegan-adaptable, gluten-free, video.
Say hello to one of our favorite healthy weeknight meals! With over 100 5-star reviews, this fish taco recipe is a tried-and-true favorite among our readers. It’s also a personal favorite- we cook these healthy fish tacos at least once a week! They are incredibly easy to make! Flavorful, light, and healthy, topped with the best fish taco slaw!
The white fish is perfectly seasoned with a blend of Mexican spices, and depending on the season, these can be grilled, baked in the oven, or quickly pan-seared on the stovetop. Paired with the tangy Cilantro Lime Slaw and optional Fish Taco Sauce (Chipotle Mayo the combination is out of this world! I seriously could eat this every day!
One common problem with fish tacos is that they often lack flavor and are either dry or overcooked. We will show you how to avoid that with my best chef’s tips!
Table of Contents
What our readers ARE SAYING
One reader Paula says: “WOW, this is fish taco recipe is fantastic! I followed the recipe exactly, and served it with the slaw and your chipotle mayo. Best fish taco I’ve ever had. Sylvia, your blog is quickly becoming my go-to for great recipes – thank you!! ⭐️⭐️⭐️⭐️⭐️“
Robert says: If I could give these fish tacos 10 stars I would. The are fantastic. They seem too easy to have so much flavor, don’t let this fool you. The chipotle aioli is a must!⭐️⭐️⭐️⭐️⭐️
Why You’ll Love This Fish Tacos Recipe
- The slaw! The fish taco slaw is incredibly flavorful and can be made ahead, keeping for 3-4 days in the fridge.
- Fresh, healthy and Easy! This easy, healthy weeknight dinner comes together quickly and is packed with nutritious ingredients!
- Seasonally Adaptable. Cook the fish on the grill, on the stovetop, or bake it in the oven.
- Vegan-Adaptable! Make them vegan using TOFU – perfect for mixed households where both vegans and non-vegans live in the same house!
Fish Taco Ingredients
- White Fish Fillets: tilapia, mahi-mahi, red snapper, black cod, cod, seabass, or even shrimp. Or sub Tofu!
- Spice Rub: chili powder, cumin, coriander, garlic powder, chipotle powder, (or smoked paprika and cayenne pepper) salt and a little sugar
- Fish Taco Slaw Ingredients: Cabbage, lime, cilantro, fresh jalapeno, salt ( we leave out the mayonnaise here!)
- Tortillas: Fish tacos are typically made with flour tortillas, but a blend of flour and corn work well too. We love our homemade tortillas!
- Best Fish Taco Sauce: This Chipotle Mayo is our favorite with fish tacos. Or for something different, try Peruvian Green Sauce (Aji Verde), Vegan Cilantro Crema, Fermented Hot Sauce,
- Optional Fish Taco Toppings: Avocado, Cotija Cheese, guacamole, lime crema, sour cream, cilantro, lime, pickled red onions
Types of fish to use in Fish tacos
When making fish tacos, you can use a variety of fish that have mild flavors and flaky textures. Here are some popular types of fish to consider:
- Tilapia: Tilapia is a widely available and affordable option for fish tacos. It has a mild taste and cooks quickly.
- Mahi Mahi: Also known as dorado, it has a firm texture and a slightly sweet flavor. It holds up well on the grill or in the oven.
- Red Snapper: Red snapper has a slightly nutty flavor and a medium-firm texture. It can be grilled, pan-seared, or baked for fish tacos.
- Wild Cod: Cod is a popular choice for fish tacos due to its delicate flavor and flaky texture. It can be easily grilled, baked, or pan-fried.
- Sea Bass: Sea bass has a rich and buttery taste with a firm texture. It works well for grilling or baking in fish tacos.
- Black Cod: Black cod, also known as sablefish, has a rich and velvety texture with a mild and buttery flavor. It can be cooked in various ways, including grilling and baking.
Remember, you can always experiment with different types of fish based on your preference and availability. Enjoy your fish tacos!
How to Make the Best Fish Tacos
Step 1: Season the fish fillets. Stir together the Mexican spices and season the fish generously on both sides.
Chef’s Seasoning Tip: We add a pinch of sugar to the spice blend for a reason here! The pinch of sugar in the spice blend helps caramelize the fish quickly, giving it a beautiful, golden crust, without overcooking the fish, and drying it out. (Of course, this is optional).
Step 2: Make the Fish Taco Slaw. Either chop the cabbage (or buy pre-chopped cabbage)and place it in a medium bowl. Add onion, cilantro, jalapeño, salt, and fresh lime juice and toss well. Adjust salt and lime to taste, getting the right flavor balance. Store in the refrigerator until ready to serve.
Chef’s Best Slaw Tips: The fish taco slaw will last up to 3 days in the refrigerator, so I sometimes make a double batch for other meals. You can also make this slaw ahead- it keeps well! Boost nutrition and crunch by adding veggies like carrots, radish, kohlrabi, or jicama!
Step 3: Cook the fish. Grill the fish (my favorite), pan-sear it on the stovetop in a cast iron skillet, or bake it in the oven (spray it with olive oil first). When done ( it doesn’t take long!), squeeze the fish with lime juice. Grilling it gets that slight char, mirroring authentic Mexican tacos.
Step 4: Warm the tortillas. If you are grilling the fish, then grill the tortillas on the grill or the stovetop. Tip: The tortillas are done when they start to bubble. Wrap the warmed tortillas in a kitchen towel to keep them soft and pliable.
Step 5: Assemble the Fish tacos. Place the seasoned fish in the warm tortilla, top it with the crunchy, cool taco slaw, drizzle with our Chipotle Mayo, and add avocado and cilantro. Serve with lime!
Storing Fish Tacos
Leftovers will keep up to 3 days in separate airtight containers in the refrigerator. Leftovers can be repurposed into lunch or dinner the next day by creating a healthy bowl with rice or black beans, and top it with the leftover fish (or tofu) and the Cilantro Lime Cabbage Slaw, which tastes even better the next day!
Best Fish Tacos Toppings
Keep it simple or create a taco bar! Our favorite toppings include:
- Fish Taco Slaw ( of course!) Or try this shrimp taco creamy slaw recipe.
- Pickled red onions add a tangy, bright component that enlivens the tacos!
- Avocado slices – add a creamy richness, without dairy!
- Lime wedges– add acidity, and brightness.
- Cotija cheese adds richness and savory depth.
- Chipotle Mayo – for a creamy smoky component- this can also be made vegan!
- Hot sauce – for extra heat!
- Fresh cilantro– for flavor and pop of color!
What to Serve with this Fish Tacos Recipe
Fish tacos are a meal unto themselves but if creating a Mexican Feast, we suggest picking a few side dishes from the list below.
More Mexican Favorites!
I love how flavorful and straightforward these fish tacos are while staying clean and lean. Enjoy the tacos, and please leave your comments and rating below!
If you enjoy this recipe, then you’ll love our Shrimp Tacos, Tuna Tostadas! Be sure to check out our Lobster Rolls, too!
Watch How to Make Fish Tacos
Best Fish Tacos Recipe
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 8-12 tacos
- Category: main, vegan, fish, tofu
- Method: stovetop, grill, baked
- Cuisine: mexican
Description
Our go-to Fish Taco recipe with the best fish taco slaw. Cook on the grill, stove top or oven! Vegan & gluten-free adaptable- sub tofu for the fish! A fast, easy and healthy dinner that comes together in under 30 minutes.
Ingredients
- 1 lb white fish (tilapia, mahi-mahi, red snapper, halibut, black cod, grouper, flounder) or 1 pound extra firm tofu
- 8–12 x 5-inch flour tortillas (or a blend of flour and corn)
Spice Rub:
- 1 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon granulated garlic
- 3/4 teaspoon kosher salt
- 1/2 teaspoon sugar (optional)
- 1/4 teaspoon chipotle powder (or sub cayenne and a little smoked paprika)
- for more smoky flavor, add 1/2 teaspoon smoked paprika (optional)
Cilantro Lime Cabbage Slaw:
- 12 ounces shredded cabbage (green and purple is nice) about 6 cups
- 1/2 teaspoon kosher salt, more to taste
- 1/4 cup thinly sliced red onion, more to taste
- 1/2 cup chopped cilantro (packed), 1/2 of a large bunch
- 1/4 –1/2 of a jalapeño, finely chopped, more to taste
- 1/4 cup fresh lime juice, more to taste
- 2 tablespoon olive oil
Sauce options:
- Chipotle Mayo- our favorite!
- Peruvian Green Sauce (Aji Verde) Vegan-Adaptable,
- Vegan Cilantro Crema,
- Avocado Sauce (Vegan!),
- Fermented Hot Sauce
Garnishes: Lime wedges, Avocado slices, Cotija Cheese, Cilantro
Instructions
- Preheat the grill to medium-high heat or preheat the oven to 400F.
- Prep the fish: Pat dry the fish. (See notes for tofu) In a small bowl make the spice rub- stirring the spices and salt together. Sprinkle all sides of the fish lightly with the spice rub (you most likely will not need all). Set aside.
- Make the Cilantro Lime Slaw: Place the shredded cabbage in a medium bowl. Toss with the salt. Add the onions, cilantro, jalapeño, lime juice, olive oil and toss well. Adjust lime, salt, and jalapeño, adding more to taste– you want this to taste tangy and flavorful.
- Make optional Fish Taco Sauce: Make any accompanying sauce. Chipotle Mayo is nice here- feel free to do this ahead. Or sub avocado.
- Cook the Fish: Grill Grease the grill well before placing fish on it. Turn heat to medium. Grill each side for a few minutes, letting grill marks develop and use a metal spatula to flip. Cook until the desired doneness (center is flaky, opaque, roughly 140F) and squeeze with a little lime juice. OR BAKE: place fish on a parchment-lined sheet pan, bake 6 minutes then flip. Continue baking until cooked through- time will depend on thickness (another 4-6 minutes). Fish is done when opaque in the middle, flakey, and registers 140F in the center. Squeeze with lime juice. Pan-sear: Heat 1-2 tablespoons olive oil in a skillet or grill pan over medium-high heat. Carefully add fish, and sear until golden, 3-4 minutes, flip, lower heat to medium, continue cooking until cooked through- until center is flakey, opaque. Timing will depend on the thickness of the fish. Squeeze with lime.
- Heat the tortillas– either quickly grill the tortillas on the grill, in the oven directly on the oven rack, or directly over a gas flame (on the stovetop).
- Assemble Tacos: Place fish in the warm tortillas, top with cabbage slaw and any garnishes. Drizzle with the optional (but delicious) Chipotle Mayo if you like.
- Serve immediately!
Notes
TIP: To make this recipe a little faster, buy pre-shredded cabbage, and make the spice rub ahead, and any sauces you plan to use, ahead.
TOFU: If using tofu, place a block of firm tofu on paper towels and press down gently to release more liquid, patting dry. Cut into 1-inch thick, 3-inch long strips for easier grilling. Coat strips lightly with spice rub, grill on a well-greased grill, or pan-sear the tofu, in a skillet with olive oil until crispy, or bake the tofu (spray the seasoned tofu with olive oil spray before baking) until golden crispy, approx 30 mins.
The Cilantro Lime Cabbage Slaw is enough for 2 pounds of fish ( feel free to halve) but I like to make a big batch and keep the leftovers – and use it on everything (bowls, sandwiches, wraps, side salad…) during the week. If your slaw tastes bland- add more lime and salt. 😉
Left-over fish will keep up to 3 days in the fridge. Great in bowls, wraps, etc.
Nutrition
- Serving Size: 2 tacos (without sauce)
- Calories: 233
- Sugar: 2.1 g
- Sodium: 163.2 mg
- Fat: 7.2 g
- Saturated Fat: 1.2 g
- Carbohydrates: 29.2 g
- Fiber: 3.9 g
- Protein: 15.5 g
- Cholesterol: 29.2 mg
Faqs
Most mild-flavored white-fleshed fish work best in fish tacos. Our favorites include: Tilapia, mahi mahi, red snapper, wild cold, black cod, sea bass, halibut, grouper, and flounder.
Serve fish tacos with fish taco slaw, chipotle mayo or lime crema, Mexican rice and beans.
Fish tacos are typically served with flour tortillas, but using a blend of flour and corn tortillas work well too!
Fish tacos are typically topped with a fish taco slaw made with fresh cabbage, cilantro and lime, and a creamy fish taco sauce.
Yes! Use the same rub on strips of tofu and pan-sear!
We inhaled this!! It was absolutely delicious! I used cod and then made the slaw and the chipotle mayo to go with it. Quick, easy, and delicious! Will be going into the regular rotation.
Awesome Amy!
This whole recipe was delicious, the fish, the cole slaw, and the special sauce.
My family loved it.
Wonderful! Thanks for letting us know, appreciate the rating!
No oven temp included for baking. Didn’t realize until last minute when that was my plan. Frustrating.
Hi Heather, it is listed in step one of the recipe card- preheat oven to 400F.
It said pre-heat oven to 400 degrees
Best fish Tacos! Fast and delicious. Kicked it up with whole jalapeño instead of half.
Sounds perfect, glad you enjoyed!
I have been practicing recipes to keep my visiting kid home for dinner vs his old go-tos McDonalds and Panda Express. These tacos are so good and the chipotle sauce is magical. I am making them w tofu, and used veganaise w chipotle sauce from the little can. Just wonderful–reminds me of the delightful street tacos of Venice Beach! Can’t wait to stun my 23 yo w these. thank you!
Love that you are nurturing you kid with homemade meals! Food is such a beautiful love language. Glad you are enjoying the tacos!
Oh my goodness, so delicious! I used mahi & made the spice rub. Made the chipotle mayo, but had no limes. It was still good. I didn’t have stuff for the slaw, but used shredded carrots & red cabbage instead, also lettuce & pickled onions. It was a treat! Will definitely be making it again & will try the slaw next time. Thank you. 🙂
So glad you gave these a try!
The rub seemed a bit salty, I’ll reduce the salt next time. When the recipe calls for “kosher salt” does that mean Diamond Crystal?
Hi Barb- were they salty when you served them in the tacos as well? I tend to make taco fillings a tad on the salty side to hold up to the tortilla and lime- but of course feel free to cut back. I think for this recipe I used Morton’s Kosher salt.
Best fish taco recipe I have ever tried. We substituted 1/4 tsp cayenne + 1/4 tsp smoked paprika for the chipotle powder and made the Peruvian aji sauce with vegan sour cream. It paired perfectly with the fish.
Love it! Sounds perfect.
Made just as written. I also made the chipotle mayo to go with it. Served with a side of pinto beans. YUM!!
Awesome, thanks for letting us know Jane!
We’ve tried a few fish taco recipes, and enjoyed this one the best so far.
Great to hear!
Love this fish tacos recipe! My husband and I work together for a quick meal. We enjoy having extra slaw. We top our tacos with the chipotle mayo. Thanks for sharing
Love that team work Peggy! Glad you are enjoying!
Amazing!!!
Great to hear!
LOVED this recipe. Will be adding to my regular rotation. I am not a fan of cilantro or jalapenos so omitted both
Glad you like it!
LOVED this recipe. Will be adding to my regular rotation.
Awesome to hear Cheryl!
These look amazing. However, I am one of those people for whom Cilantro tastes like soap. Any suggestions for a flavorful substitute?
You could do fresh parsley with a little fresh oregano mixed in. I would do 3 parts parsley to 1 part oregano- a touch of fresh mint might be nice too.
Thank you for a suggestion that isn’t just parsley – does cilantro taste like parsley to others? Hmmmm
No, cilantro and parsley are definitely different tastes- just trying to offer something fresh and green. 🙂
Made a mexican feast for friends and still had heaps of coleslaw and black bean salsa left over so, made this as a lighter change from my sometimes meat heavy diet. Don’t have garlic granules so used freshly crushed garlic. The fish was excellent and the chipotle mayo a perfect accompaniment. Will definitely make again. Thanks.
Great to hear Niki! Thanks for sharing!
This is the best non-mayo, taco slaw ever! Lots of flavors in seasoning mix, sauce, and slaw. Our Keri go to every week.
Great to hear!
If I could give these fish tacos 10 stars I would. The are fantastic. They seem too easy to have so much flavor, don’t let this fool you. The chipotle aioli is a must!
Sometimes simple is best, right? Thanks Rob, happy you enjoyed them!
Over-the-top AMAZING!!!!! The only thing I changed was used Vegenaise instead of Mayo. So flavorful! We are making these with Soyrizo tomorrow night!!
Perfect Stacy! Glad you enjoyed these!
This is the BEST fish taco recipe. I’m typically not a fish eater but I actually crave these tacos! So so SO delicious!
Great to hear!
This was great. I changed a bit for what I had on hand, but the bones were the same, and that slaw made all the difference. We put it into a single burrito instead of tacos. Thanks for the idea! So good.
Sounds yummy Amy!
Wow! Made the Tofu Tacos (baked), Cilantro Lime Slaw, the Avocado Salsa, and the Mexican Rice tonight for dinner. My husband and I enjoyed all of them more than I can describe. You are a talented chef and are so generous to share your recipes! Thank you for opening my eyes to a healthier and tastier way of cooking! These will become regulars in my menu planning, along with some of your other recipes, I’m certain. Thank you again!
Thanks Hollie- Im so glad this worked for you. I like this with tofu too- so glad you gave it a go!