Best Fish Taco Recipe
The BEST fish taco recipe around! These tacos are light and healthy, topped with a zesty crema and quick and easy enough for a 25 minute weeknight meal.
- 1 Tbsp. avocado oil (or other oil with a high smoke point and minimal flavor)
- 1 1/2 lbs. Cod (or similar white fish)
- 1 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/4 tsp. paprika
- 1/2 tsp. onion powder
- 1/4 tsp. black pepper
- 1/2 Tbsp. lime juice
- 18 6" tortillas, corn or flour
- 3 cups shredded purple cabbage
- 2 tomatoes, chopped
- 1 cup cotija cheese, crumbled
- 1 cup salsa
- 1/2 cup finely diced red onion
- 1/3 cup roughly chopped cilantro
- 2 large avocados, sliced (or guacamole)
Fish Taco Sauce
- 1/3 cup plain yogurt (I use whole milk yogurt)
- 1/4 cup mayonaise
- 1 Tbsp. lime juice
- 1/2 tsp. garlic powder
- 1/2 tsp. Tapatio or other hot sauce
- 1/2 tsp. cumin
- salt and pepper to taste
Prep all taco toppings and set aside. Make sauce by stirring all taco sauce ingredients together in a small bowl. If yogurt is chunky, use a whisk to make sauce smooth and creamy (do not use a blender!). Season with salt and pepper to taste and set aside.
Heat oil in a large pan over medium-high heat on the stovetop. While oil is warming up, stir taco seasonings (cumin, garlic powder, paprika, onion powder, salt and pepper) together in a small bowl and rub onto all sides of the fish to coat evenly.
Once oil is hot, place piece(s) of fish in pan. Let cook on one side for 3-5 minutes and then use a flat spatula to flip each piece of fish in the pan. Cook on other side for another 3-5 minutes (cooking time will depend on thickness of fish).
Break fish up into smaller pieces in the pan and cook 1-3 minutes longer until fully cooked but be careful to not over cook.
Remove from heat and pour lime juice or squeeze lime over fish. Toss with spatula to coat fish evenly with lime juice. Serve with taco fixings and taco sauce.
*If you're using a cast iron skillet, start heating at low heat for a few minutes before raising the heat to medium-high since cast iron needs to be warmed up slowly.
*For the fish, you can use cod, haddock, tilapia, mahi mahi, halibut, flounder, grouper or any mild tasting white, salt water fish. Make sure it is fresh.
Calories: 594kcal | Carbohydrates: 57g | Protein: 34g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 75mg | Sodium: 972mg | Potassium: 1500mg | Fiber: 13g | Sugar: 10g | Vitamin A: 1285IU | Vitamin C: 49mg | Calcium: 315mg | Iron: 5mg