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Close up picture of fish tacos on a white plate

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.
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Servings 6
Calories 594kcal
Author Christy


  • 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

Taco Fixings

  • 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