These Easy Fish Tacos deliver restaurant-quality flavor with minimal effort. The secret is crispy, seasoned fish paired with zesty slaw and creamy sauce. They’re a fun, vibrant meal perfect for any night.
Love Easy Fish Tacos? So do we! If you're into Dinner Ideas or curious about Crockpot Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Easy Fish Tacos
- Effortless & Quick: Ready in under 30 minutes for a vibrant weeknight meal.
- Textural Paradise: Crispy fish and crunchy slaw create a satisfying bite.
- Endlessly Customizable: Swap slaw, adjust heat, or change toppings to your taste.
- Light Yet Filling: Lean protein and fresh veggies energize without weighing you down.
Ingredients & Tools
- 450 g firm white fish fillets (like cod, haddock, or tilapia), cut into 2.5 cm strips
- 120 g all-purpose flour
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 240 ml buttermilk
- 1 tbsp hot sauce (like Cholula or Frank’s)
- 150 g fine shredded red cabbage
- 150 g fine shredded green cabbage
- 60 g mayonnaise
- 60 g Greek yogurt or sour cream
- 1 lime, juiced
- 1 tbsp chopped fresh coriander
- 8 small corn or flour tortillas
- For serving: sliced avocado, fresh coriander, lime wedges, pickled red onions
Tools: A large skillet (cast iron is ideal), two shallow bowls, a wire rack set over a baking sheet, tongs.
Notes: Buttermilk tenderizes the fish and helps the coating stick. The mayo-yogurt mix gives a creamy, tangy sauce without being too rich.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 14 g |
| Carbs: | 45 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Fish Selection is Key. Opt for firm, mild white fish that won’t fall apart during cooking. Cod and haddock are my top choices for their meaty flake, but tilapia works well too. Just make sure your fillets are patted completely dry with a paper towel before you begin.
- Don’t Skip the Buttermilk Soak. This isn’t just for flavor—it’s a crucial tenderizing step. If you’re in a pinch, you can make a quick buttermilk substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.
- Get Your Mise en Place. Things move quickly once you start cooking the fish, so have your slaw made, your sauce mixed, and your tortillas ready to warm. An organized station is the key to a stress-free, seamless taco assembly line.
- Temperature Matters. For the crispiest fish, make sure your oil is properly heated before adding the first piece. A drop of flour should sizzle vigorously upon contact. Cooking in batches is non-negotiable to avoid steaming and ensure that perfect golden crust.
How to Make Easy Fish Tacos
Step 1: First, let’s make the slaw and the sauce. In a medium bowl, combine the shredded red and green cabbage. In a separate small bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), half of the lime juice, and half of the chopped coriander. Pour about two-thirds of this creamy sauce over the cabbage and toss everything together until it’s evenly coated. Season the slaw with a pinch of salt, give it one more toss, and then pop it in the fridge to let the flavors meld while you cook the fish.
Step 2: Now, prepare your dredging stations. In one shallow bowl, whisk together the flour, chili powder, garlic powder, smoked paprika, cumin, salt, and black pepper. In the second bowl, combine the buttermilk and hot sauce. Take your dried fish strips and dunk them first in the buttermilk mixture, letting the excess drip off, then dredge them thoroughly in the seasoned flour. Place each coated piece on a wire rack—this helps the coating set and prevents a gummy, pasty layer.
Step 3: Time to cook! Heat a generous glug of a neutral, high-heat oil (like vegetable or canola) in your large skillet over medium-high heat. You’ll know it’s ready when a tiny pinch of flour sizzles immediately upon contact. Carefully place the fish strips in the hot oil, but don’t crowd the pan—cook in batches if needed. You’ll hear a happy, steady sizzle. Cook for about 2-3 minutes per side, until the coating is a deep golden brown and the fish is opaque and flakes easily with a fork.
Step 4: As the fish finishes cooking, transfer the pieces back to the wire rack. This is so much better than placing them on a paper towel, as it keeps the bottom from getting soggy from steam. While the fish is draining, quickly warm your tortillas. You can do this directly over a low gas flame for a few seconds each side for a bit of char, or in a dry skillet until pliable and warm.
Step 5: The final act: assembly! Grab a warm tortilla, add a few pieces of that gorgeous crispy fish, then top with a generous heap of the zesty slaw. Drizzle a little of the reserved creamy sauce over the top, and finish with your favorite extras—a slice of avocado, a sprinkle of fresh coriander, maybe some pickled onions for a tangy punch. Serve immediately with lime wedges on the side for that essential squeeze of bright, fresh acidity.
Storage & Freshness Guide
- Fridge: Store fish and slaw separately in airtight containers for up to 2 days.
- Freezer: Freeze cooked fish on a tray, then transfer to a bag for up to 1 month.
- Reviving: Reheat fish in oven or air fryer to restore crispiness; assemble with fresh slaw.
Serving Suggestions
Complementary Dishes
- Mexican Street Corn (Esquites) — The smoky, creamy, cheesy flavors of this classic corn salad are a perfect textural and flavor companion to the light tacos.
- Black Bean & Mango Salad — A cool, sweet, and zesty bean salad adds a refreshing element and makes the meal feel even more vibrant and complete.
- Cilantro-Lime Rice — For those who want a little more heft, this fragrant rice is a simple side that soaks up any extra sauce beautifully.
Drinks
- Classic Margarita (or Mocktail) — The sharp, citrusy tang of a good margarita cuts through the richness of the fried fish and cleanses the palate perfectly between bites.
- Ice-Cold Mexican Lager — A crisp, light beer is a no-brainer here. Its effervescence and mild bitterness are the ultimate foil for the taco’s spices and creaminess.
- Sparkling Water with Lime — Sometimes simplicity is best. The bubbles and lime offer a refreshing, non-alcoholic way to reset your taste buds.
Something Sweet
- Mango Sorbet — A few scoops of bright, fruity sorbet feel light and refreshing after a savory meal, continuing the tropical theme without being too heavy.
- Churros with Chocolate Sauce — If you’re going all out, these crispy, cinnamon-sugar-dusted fried dough sticks are a celebratory and utterly delicious way to end the feast.
- Lime & Coconut Paletas — These Mexican ice pops are creamy, tart, and incredibly refreshing—a perfect little handheld dessert that feels like a natural extension of the meal.
Top Mistakes to Avoid
- Mistake: Overcrowding the pan. I’ve messed this up before too… adding too many fish strips at once causes the oil temperature to plummet, which results in steamed, greasy, and pale fish instead of a crisp, golden crust. Patience and batches are your friends.
- Mistake: Skipping the wire rack. Draining fried food on a paper towel-lined plate seems right, but it traps steam and makes the bottom coating soggy. Using a wire rack allows air to circulate, keeping the entire piece wonderfully crispy.
- Mistake: Using cold tortillas. A cold, stiff tortilla can ruin the whole taco experience. Taking that extra minute to warm them up makes them pliable, fragrant, and so much more enjoyable to eat.
- Mistake: Over-marinating the fish. The buttermilk soak is great, but leaving the fish in it for more than 20-30 minutes can actually start to break down the proteins too much, leading to a mushy texture. A quick dip is all you need.
Expert Tips
- Tip: Double-coat for extra crunch. For an even thicker, crunchier coating, after the first dredge in flour, dip the fish back into the buttermilk and then into the flour a second time. This creates craggy, extra-crispy layers that are just divine.
- Tip: Season your flour generously. This is where a huge portion of your flavor comes from, so don’t be shy with the spices in the dredging bowl. Taste a tiny pinch of the flour mixture—it should be well-seasoned and tasty on its own.
- Tip: Let the coated fish rest. After you’ve dredged the fish pieces, let them sit on the wire rack for about 5-10 minutes before frying. This allows the coating to hydrate and set, which prevents it from sloughing off in the hot oil.
- Tip: Keep cooked fish warm in the oven. If you’re cooking in batches, keep your finished fish crispy by placing the wire rack (with the fish on it) inside a 95°C (200°F) oven. This keeps them warm and crisp without continuing to cook.
FAQs
Can I bake the fish instead of pan-frying?
Absolutely! For a lighter version, you can bake the coated fish strips. Arrange them on a greased, parchment-lined baking sheet, give them a light spray with cooking oil, and bake at 220°C (425°F) for about 10-15 minutes, flipping halfway through, until golden and cooked. The crust won’t be *quite* as crunchy as fried, but it’s a fantastic and healthier alternative that still delivers on flavor.
What’s the best way to reheat leftover fish tacos?
Honestly, the fish is best eaten fresh. But if you have leftovers, re-crisping them in an air fryer or a conventional oven at 200°C (400°F) for a few minutes is your best bet. Avoid the microwave at all costs, as it will turn your beautiful crispy fish soft and rubbery. Reheat the fish and tortillas separately, then assemble with fresh slaw.
I don’t have buttermilk. What can I use?
No problem! A great quick substitute is to add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes until it slightly curdles and thickens. Plain yogurt thinned with a little milk or even just milk on its own will work in a pinch, though the tenderizing effect won’t be as pronounced.
Can I make the slaw ahead of time?
You can, but with a caveat. If you dress the slaw too far in advance (more than an hour or two), it will release a lot of water and become wilted and soupy. My advice is to shred the cabbage and make the dressing separately, then combine them just before you’re ready to serve for the crunchiest, freshest result.
What are some good dairy-free substitutions?
You can easily make this dairy-free! For the buttermilk, use unsweetened plant-based milk (almond or soy work well) with a tablespoon of lemon juice. For the sauce, simply use a vegan mayonnaise and skip the yogurt or use a vegan sour cream alternative. The recipe is very adaptable to dietary needs.
Easy Fish Tacos
Make perfect Easy Fish Tacos in under 30 minutes! Crispy fish, zesty slaw, and creamy sauce for a delicious weeknight meal. Get the simple recipe now!
Ingredients
For the Fish:
-
450 g firm white fish fillets (like cod, haddock, or tilapia, cut into 2.5 cm strips)
-
120 g all-purpose flour
-
1 tsp chili powder
-
1 tsp garlic powder
-
1/2 tsp smoked paprika
-
1/2 tsp cumin
-
1/2 tsp salt (plus more to taste)
-
1/4 tsp black pepper
-
240 ml buttermilk
-
1 tbsp hot sauce (like Cholula or Frank's)
For the Slaw and Sauce:
-
150 g fine shredded red cabbage
-
150 g fine shredded green cabbage
-
60 g mayonnaise
-
60 g Greek yogurt or sour cream
-
1 lime (juiced)
-
1 tbsp chopped fresh coriander
For Assembly:
-
8 small corn or flour tortillas
-
For serving (sliced avocado, fresh coriander, lime wedges, pickled red onions)
Instructions
-
First, let's make the slaw and the sauce. In a medium bowl, combine the shredded red and green cabbage. In a separate small bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), half of the lime juice, and half of the chopped coriander. Pour about two-thirds of this creamy sauce over the cabbage and toss everything together until it's evenly coated. Season the slaw with a pinch of salt, give it one more toss, and then pop it in the fridge to let the flavors meld while you cook the fish.01
-
Now, prepare your dredging stations. In one shallow bowl, whisk together the flour, chili powder, garlic powder, smoked paprika, cumin, salt, and black pepper. In the second bowl, combine the buttermilk and hot sauce. Take your dried fish strips and dunk them first in the buttermilk mixture, letting the excess drip off, then dredge them thoroughly in the seasoned flour. Place each coated piece on a wire rack—this helps the coating set and prevents a gummy, pasty layer.02
-
Time to cook! Heat a generous glug of a neutral, high-heat oil (like vegetable or canola) in your large skillet over medium-high heat. You'll know it's ready when a tiny pinch of flour sizzles immediately upon contact. Carefully place the fish strips in the hot oil, but don't crowd the pan—cook in batches if needed. You’ll hear a happy, steady sizzle. Cook for about 2-3 minutes per side, until the coating is a deep golden brown and the fish is opaque and flakes easily with a fork.03
-
As the fish finishes cooking, transfer the pieces back to the wire rack. This is so much better than placing them on a paper towel, as it keeps the bottom from getting soggy from steam. While the fish is draining, quickly warm your tortillas. You can do this directly over a low gas flame for a few seconds each side for a bit of char, or in a dry skillet until pliable and warm.04
-
The final act: assembly! Grab a warm tortilla, add a few pieces of that gorgeous crispy fish, then top with a generous heap of the zesty slaw. Drizzle a little of the reserved creamy sauce over the top, and finish with your favorite extras—a slice of avocado, a sprinkle of fresh coriander, maybe some pickled onions for a tangy punch. Serve immediately with lime wedges on the side for that essential squeeze of bright, fresh acidity.05
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