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These fish tacos are made with a light white fish, cooked on the stovetop and are ready in under 30 minutes. Even your non fish eaters are going to love them!
Why You’ll Love This Recipe!
This fish taco recipe comes from a cookbook my friend Mary of Barefeet in the Kitchen. There were so many recipes I wanted to try but I knew this recipe for Fish Tacos with Jalapeño Lime Sauce was going to be the first one. There are so many things to love about it:
It’s Easy! The recipe can be found in the 15 – 25 minute section of the cookbook so it’s the perfect quick weeknight dinner idea.
It’s Delicious! Even the non fish eaters at our house enjoyed it! The recipe uses a nice light, white fish such as cod or tilapia. These are the best fish tacos!
Ingredients Needed
- Kosher salt
- Cumin
- Smoked paprika. If you don’t have smoked paprika, get yourself some. There is a difference from regular paprika and the flavor is amazing.
- Fish. Use cod or tilapia, fresh or frozen fillets. You could also use halibut, snapper or mahi mahi. Cod is my favorite.
- Cayenne pepper
- Tortillas. You can use corn tortillas or flour tortillas, I prefer corn
- Red or Napa cabbage.
- Cilantro
- Limes
- Jalapeno Lime Sauce. See recipe below
How to Make Fish Tacos
- In a small dish, stir together the salt, cumin, paprika and pepper.
- Sprinkle the fish on both sides with the mixture.
- Head oil in a large nonstick skillet over medium high heat. (I used my cast iron pan)
- Arrange the fish fillets across the pan and let it cook, without touching it for 2 minutes.
- Slide a thin spatula under the fish and flip.
- Continue cooking for 2-3 minutes.
- Fish is done when it is opaque and flakes easily with a fork.
- Remove the cooked fish to a plate.
- Use two forks to flake it apart gently, leaving plenty of bite size pieces.
Ingredients for Fish Taco sauce
- Sour cream
- Mayonnaise
- Lime
- Cilantro
- Jalapeno
- Salt
How to Make Fish Taco Sauce
- In a small dish, stir together the salt, cumin, paprika and pepper.
- Sprinkle the fish on both sides with the mixture.
- Heat oil in a large nonstick skillet over medium high heat. (I used my cast iron pan)
- Arrange the fish across the pan and let it cook, without touching it for 2 minutes.
- Slide a thin spatula under the fish and flip.
- Continue cooking for 2-3 minutes. Fish is done when it is opaque and flakes easily with a fork.
- Remove the cooked fish to a plate.
- Use two forks to flake it apart gently, leavingh plenty of bite size pieces.
Fish Tacos Toppings
- Garnish with shredded cabbage
- Drizzle fish taco sauce
- Chopped cilantro
- Sliced avocado
- Wedge of lime for squeezing over fish
- Salsa or pico de gallo
- Diced red onion if you like.
- Cotija cheese
What to Serve with Fish tacos:
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Fish Tacos with Jalapeño Lime Sauce
Crispy Fish Tacos served with a delicious jalapeño lime sauce.
Prep:10 minutes
Cook:5 minutes
0 minutes
Total:15 minutes
Ingredients
- 1/2 tsp kosher salt
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/8 tsp cayenne pepper
- 1 lb. cod or tilapia or 4 4 oz. fillets
- 2 Tbsp olive oil
Jalapeno Lime Sauce
- 1/4 cup sour cream
- 2 Tbsp mayonnaise
- 1 Tbsp fresh lime juice about 1/2 large lime
- 1 Tbsp minced fresh cilantro
- 1 tsp finely minced jalapeno
- 1/8 tsp kosher salt
Garnish
- 8 corn or flour tortillas
- 1 cup finely shredded red or napa cabbage
- fresh cilantro chopped
- 1 large lime cut into wedges
Instructions
- In a small dish, stir together the salt, cumin, paprika and pepper.
- Sprinkle the fish on both sides with the mixture.
- Head oil in a large nonstick skillet over medium high heat. (I used my cast iron pan)
- Arrange the fish across the pan and let it cook, without touching it for 2 minutes.
- Slide a thin spatula under the fish and flip.
- Continue cooking for 2-3 minutes.
- Fish is done when it is opaque and flakes easily with a fork.
- Remove the cooked fish to a plate.
- Use two forks to flake it apart gently, leavingh plenty of bite size pieces.
Jalapeno Lime Sauce
- Make while fish is cooking or ahead of time and refrigerate. Stir together the all sauce ingredients and set aside.
- To serve, place a scoop of fish on each tortilla. Top with the cabbage and drizzle with sauce.
- Sprinkle with cilantro.
- Serve with lime wedges on the side.
Nutrition Facts:
Calories: 436kcal (22%) Carbohydrates: 33g (11%) Protein: 28g (56%) Fat: 21g (32%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 5g Monounsaturated Fat: 10g Trans Fat: 1g Cholesterol: 67mg (22%) Sodium: 897mg (39%) Potassium: 523mg (15%) Fiber: 2g (8%) Sugar: 4g (4%) Vitamin A: 435IU (9%) Vitamin C: 14mg (17%) Calcium: 105mg (11%) Iron: 3mg (17%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
RedBlueSpice says
This was so much like the fish tacos I had on the coast many, many years ago that wowed me! I’ve been searching ever since to figure out how to make it! And this recipe made my fish taco dreams come true! The whole family loved it, even the pickiest eater! And it is quick to make! I love reading cookbooks, in bed also! Thank you Mary and thank you Leigh Ann for posting!
Mary Younkin says
I am so happy to hear that you are enjoying the cookbook and that you liked the fish tacos! Your photos are gorgeous. Thanks so very much, Leigh Anne!
Leigh Anne says
We are loving it and can’t wait to try more recipes!