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Home » My Favorite Fish Tacos Recipe

My Favorite Fish Tacos Recipe

by Mike Hultquist · Jan 28, 2022 · 16 Comments

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Fish Tacos Recipe

This is my favorite fish tacos recipe, with seasoned pan seared white fish, crunchy ribbons of slaw, avocado and creamy homemade fish taco sauce. Huge on flavor and easy to make!

Fish Tacos Recipe

Easy to Make Fish Tacos

Who's in the mood for Fish Tacos? I know I am. I'm always up for delicious fish tacos, so light and delicious, perfect for all sorts of wonderful toppings.

Fish tacos are perfect for the spicy food lover, as we can use whatever seasonings we prefer and serve them up with our favorite spicy toppings. And hot sauce! What's a fish taco without a few dashes of hot sauce?

There are many fish taco recipes out there, but this particular version is my very favorite.

It's made with red snapper (though you can use any fish) that is lightly seasoned with garlic, onion, sweet paprika and white pepper with just a touch of sea salt. It is pan seared to keep it nice and delicate.

I serve mine over warmed flour tortillas, as flour tortillas hold them better than corn tortillas, though I do love them with corn tortillas as well.

They are topped with a crunchy slaw made with lots of shredded cabbage, roasted jalapeno, cilantro and lime juice with a touch of honey for sweetness.

I also serve them with fresh sliced avocado and a few dollops of my homemade fish taco sauce recipe, which is super creamy and very easy to make with mayo, crema, lime juice and hot sauce with seasonings.

They are seriously huge on flavor and done very quickly. Cooking the fish is quick and easy and you can have these on the table in about 15 minutes - 20 minutes if you're a slow cook like I am.

I hope you enjoy them.

Let's talk about how to make fish tacos, shall we?

Fish Tacos ready to serve

Fish Tacos Ingredients

  • FOR THE CRUNCHY CABBAGE SLAW
  • Red Cabbage
  • Green Cabbage
  • Roasted Jalapeno - see my post for how to roast peppers
  • Cilantro
  • Fresh Lime Juice
  • Champagne Vinegar - or use your favorite white vinegar or apple cider vinegar
  • Honey
  • Salt
  • FOR THE FISH TACO SAUCE
  • Mayonnaise
  • Mexican Crema - or use Sour Cream
  • Lime Juice
  • Hot Sauce - Use your favorite, or use sriracha
  • Garlic Powder or Fresh Garlic
  • Kosher Salt
  • FOR THE FISH TACOS
  • Red Snapper - or use your favorite white fish
  • Garlic Powder
  • Sweet Paprika
  • Onion Powder
  • White Pepper -  or use black pepper as a substitute
  • Salt
  • Olive Oil
  • Flour Tortillas - you can use corn tortillas
  • Avocado
  • Extras for Topping. Sliced roasted jalapeno peppers or chiles toreados, fresh squeezed lime, your favorite hot sauce
3 Fish Tacos on a serving platter with slaw

How to Make Fish Tacos - the Recipe Method

MAKE THE FISH TACO SLAW

Toss together the shredded red cabbage, shredded green cabbage, roasted jalapeno, cilantro, lime juice, vinegar, honey and salt in a large bowl. Make sure everything is evenly coated. Refrigerate until ready to use.

Crunchy slaw for topping fish tacos

MAKE THE FISH TACO SAUCE

Whisk together the mayo, crema, lime juice, hot sauce, garlic and salt in a medium bowl. Refrigerate the cream sauce until ready to use. This is a huge flavor builder. So good.

Fish Taco Sauce in a bowl with a spoon

MAKE THE FISH TACOS

Season the Fish. Remove the skin from the fish and slice the fish into strips. Mix together the seasonings in a small bowl and sprinkle it over the sliced fish.

Cook the Fish. Heat the oil in a pan to medium high heat and add the fish. Cook gently for 5 minutes, turning the fish every minute, until it is cooked through. Remove from heat.

Cooking the fish in a pan to make fish tacos

Assemble the Tacos and Serve. Serve the pieces of fish onto warmed tortillas, then top with sliced avocado, crunchy cabbage slaw and dollops of creamy fish taco sauce, maybe a lime wedge or two on the side.

Toss in some diced red onion if you'd like. Don't forget the hot sauce!

3 Fish tacos with crunchy slaw, avocado and creamy fish taco sauce

Boom! Done! Your delectable fish tacos are recipe to serve! Don't they look amazing? So easy to make and always satisfying. I'm not kidding when I say this is the best fish tacos recipe around. Perfect every time.

Recipe Tips & Notes

Best Fish for Fish Tacos

This works with any white fish. Some of my very favorites are red snapper, halibut, grouper and monkfish. I also enjoy swordfish, mullet, mahi mahi, wahoo, cod. Tilapia is a good inexpensive alternative.

So many to choose from!

The Seasonings

You can use your favorite seasonings for this recipe. I like to keep it simple in order to highlight the flavor of the delicate whitefish. It's perfectly fine with chili powder, salt and pepper.

I love my mix of garlic, onion, paprika, white pepper, which is more subtle than black pepper, and a bit of salt. 

Grilled Fish Tacos

You can also prepare the fish on the grill for that extra grill flavor. I love it when chefs grill the fish on the beach until golden brown and served it right up on warmed tortillas with the cream sauce and lots of fixing.

So good!

Air Fryer Fish Tacos

Bust out your air fryer and make fish tacos any night of the week. To air fry, simply preheat your air fryer to 350 degrees F. Place your strips of fish into the lightly oiled basket and air fry them for 4-5 minutes, or until they are cooked through.

Then, serve the up!

That's it, my friends. I hope you enjoy my fish tacos recipe. So good! Let me know if you make it and what fish you've chosen. I'd love to hear how it turned out for you. Keep it spicy!

Fish Tacos with lots of toppings

Try Some of My Other Popular Recipes

  • Baja Fish Tacos (Fried Fish!)
  • Shrimp Tacos with Creamy Jalapeno Sauce
  • Beer Battered Fish Tacos with Habanero Slaw
  • Creamy Fish Taco Sauce Recipe

Grab yourself a fish taco!

Mike grabbing a fish taco from the serving platter

Got any questions? Ask away! I’m happy to help. If you and your family loved this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Fish Tacos Recipe
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Fish Tacos Recipe

This is my favorite fish tacos recipe, with seasoned pan seared white fish, crunchy ribbons of slaw, avocado and creamy homemade fish taco sauce. Huge on flavor and easy to make!
Save Recipe Saved!
Course: Main Course
Cuisine: American
Keyword: fish, fish tacos, spicy
Prep Time: 10 minutes
Cook Time: 5 minutes
Calories: 385kcal
Author: Mike Hultquist
Servings: 6 tacos
Tap or hover to scale
5 from 4 votes
Leave a Review

Ingredients

FOR THE SLAW

  • 1/4 small head red cabbage shredded
  • 1/4 head small green cabbage shredded
  • 1 roasted jalapeno peeled and chopped
  • 1/2 cup chopped cilantro
  • Juice from 1 large lime
  • 2 tablespoons champagne vinegar use white vinegar as a substitute
  • 1 tablespoon honey
  • Sea salt to taste

FOR THE FISH TACO SAUCE

  • ½ cup mayo
  • ½ cup Mexican crema or use sour cream
  • 1 tablespoon lime juice about ½ a small lime
  • 1 teaspoon of your favorite hot sauce sriracha is great here
  • 1 teaspoon garlic powder or 1-2 fresh cloves minced
  • Pinch of salt

FOR THE FISH TACOS

  • 1-1/4 pounds red snapper sub in your favorite white fish
  • 1 teaspoon garlic powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon onion powder
  • 1/4 teaspoon white pepper
  • Salt to taste
  • 1 tablespoon olive oil
  • 6 flour tortillas warmed
  • 1 avocado sliced
  • EXTRA TOPPINGS: Sliced roasted jalapeno peppers or chiles toreados fresh squeezed lime, your favorite hot sauce

Instructions

MAKE THE SLAW

  • Toss together the shredded red cabbage, shredded green cabbage, roasted jalapeno, cilantro, lime juice, vinegar, honey and salt in a large bowl. Refrigerate until ready to use.

MAKE THE FISH TACO SAUCE

  • Whisk together the mayo, crema, lime juice, hot sauce, garlic and salt in a small bowl. Refrigerate until ready to use.

MAKE THE FISH TACOS

  • Remove the skin from the fish and slice the fish into strips. Mix together the seasonings in a small bowl and sprinkle it over the sliced fish.
  • Heat the oil in a pan to medium heat and add the fish. Cook gently for 5 minutes, turning the fish every minute, until it is cooked through. Remove from heat.
  • Serve the pieces of fish onto warmed tortillas, then top with sliced avocado, crunchy cabbage slaw and dollops of creamy fish taco sauce. Don't forget the hot sauce!

Video

Notes

Store any extra fish tacos sauce in the fridge in a sealed container. Will last several weeks.
This works with any white fish. Some of my very favorites are red snapper, halibut, grouper and monkfish. 

Nutrition Information

Calories: 385kcal   Carbohydrates: 29g   Protein: 9g   Fat: 27g   Saturated Fat: 4g   Trans Fat: 1g   Cholesterol: 25mg   Sodium: 456mg   Potassium: 483mg   Fiber: 5g   Sugar: 8g   Vitamin A: 878IU   Vitamin C: 42mg   Calcium: 111mg   Iron: 2mg
Fish Tacos Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 1/28/22 to include new information and video. It was originally published on 3/24/21.

 

Categories: Quick and Easy Tags: Chili Pepper Madness, chili pepper recipe, easy/simple/quick recipes, game day and superbowl parties, lighter fare and low calorie, low budget/inexpensive meals, mikes favorites

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    Recipe Rating




  1. Paul says

    July 03, 2022 at 1:58 pm

    Would have loved to make this but you give ZERO amounts on all of the ingredients

    Reply
    • Mike Hultquist says

      July 11, 2022 at 8:44 am

      Paul, the measurements are all in the recipe card at the bottom of the post.

      Reply
  2. Anton says

    April 28, 2022 at 11:23 am

    5 stars
    What a delicious recipe! I particularly like the fact that both the rub and the sauce are flavorful without overwhelming the taste of the fresh cod I used. The hot sauce this time was Valentina. I served this meal on warm flour/corn tortillas.

    The slaw mixture is nice as well. I made some extra and served that on the side, with a chipotle-mayo saus.

    I have some other fish taco recipes as well, but this one is marked "Favorite."

    Reply
    • Mike Hultquist says

      April 29, 2022 at 6:59 am

      Excellent! Thanks, Anton! Super happy you enjoyed this recipe. Thanks for sharing!

      Reply
  3. Cathlynn Groh says

    January 30, 2022 at 3:31 pm

    5 stars
    Just made this for lunch…and….wonderful . The sauce is terrific and the slaw was delicious. I used a bag of Trader Joes Cruciferous Crunch salad mix that I had in the fridge, came out great. We decided that we could eat that as a salad all by itself, the dressing with roasted jalapeño….so good! The amount of spice in your recipes is always spot on.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 30, 2022 at 3:59 pm

      Outstanding! So glad you like it, Cathlynn. I love the salad idea for sure. Thanks for sharing!! I really appreciate it. =)

      Reply
  4. Navdeep Samra says

    October 04, 2021 at 9:18 pm

    Okay so I don’t want to give this a rating but I made the slaw before time and it was just soggy by the time we went to eat it… I refrigerated it for 3 hours…

    Anyone else have this problem? I had to add tostitos so I could get a little crunch

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 05, 2021 at 5:40 am

      Sorry to hear. It could be a temperature issue in the refrigerator, or possibly the starting quality of the slaw (if it wasn't the freshest). 3 hours shouldn't really soften up the crunchy cabbage otherwise. Hard to say. I've made this so many times without issue. Sorry.

      Reply
  5. Jérémie says

    April 01, 2021 at 5:54 am

    5 stars
    Great one, Mike, I love the mix of balanced flavors... especially the presence of the roasted jalapeño!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 01, 2021 at 5:56 am

      Thanks so much, Jeremie! We LOVE these so much. Delicious.

      Reply
  6. Laura Gourley says

    March 27, 2021 at 12:08 pm

    Is the nutrition information for one taco or for all 6 tacos.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 29, 2021 at 8:19 am

      Laura, it is for 1 taco.

      Reply
  7. Rick Brown says

    March 27, 2021 at 9:19 am

    Looking for some advice on which type of flour tortillas to use with fish tacos. The tortillas I have access to seem to be really thick which takes away some of the flavor from my tacos.
    Thanks

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 29, 2021 at 8:21 am

      Rick, I enjoy flour tortillas, but if they are too thick, try using corn tortillas, which taste different but are outstanding. We love them!

      Reply
  8. Moose says

    March 24, 2021 at 3:41 pm

    5 stars
    This would take a weekend to make from scratch. But looks worth it.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 24, 2021 at 9:54 pm

      Definitely a few homemade parts to it, but definitely worth it to me!

      Reply

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