fish taco in a blue corn tortilla, with guacamole, pico de gallo, red cabbage slaw and roasted peppers, on a white plate

The Best Fish Tacos: Healthy and Flavor Packed!

Here’s a riddle for you: how do I know these are the Best Fish Tacos? Well, it’s a bit of a trick question, my friend. The Best Fish Taco is always the one that’s right in front of you, ready to be devoured! But, if you’re asking me, I’d say it’s the one you make with your own two hands, filled with love… A healthy taco that packs a punch of flavor! Now, that’s a fish taco worth talking about.

Our homemade fish tacos are a taste sensation and make for a perfect meal any day of the week. Plus, we’ve got the secret to creating the best sauce for fish tacos! So grab your apron and let’s get cooking!

Ingredients for our Easy Fish Tacos:

  • White fish fillets (tilapia, flounder, or snapper)
  • Ground cumin
  • Chili powder
  • Garlic powder
  • Kosher salt
  • Extra virgin olive oil for cooking
  • Corn tortillas (taco size – 6″ diameter) for serving

Ingredients for our Homemade Fish Taco Sauce:

ingredients for chili lime sauce
  • Avocado oil or Olive oil mayonnaise
  • Greek yogurt
  • Cholula sauce or other hot sauce
  • Lime juice
  • Salt

Why these ingredients?

  • White fish fillets: These flaky fillets provide a light and tender texture to the tacos. They are also a great source of lean protein and omega-3 fatty acids, which are beneficial for heart health.
  • Ground cumin, chili powder, garlic powder, kosher salt: This spice blend adds a flavorful kick to the fish, enhancing its taste without overpowering it.
  • Extra virgin olive oil: The fish is pan-seared in olive oil, adding a subtle richness and providing healthy monounsaturated fats.
  • Corn tortillas: Using corn tortillas makes these tacos gluten-free and also adds a deliciously authentic touch.
  • Mayonnaise and Greek yogurt: While Greek yogurt is often lauded for its health benefits over mayonnaise, using it exclusively in this recipe can result in a sauce that’s overly tangy and lacks the desired creaminess. Ideally, you want the sauce to envelop your palate, delivering a burst of flavors directly to your taste buds. Bear in mind that you have the flexibility to use either full fat or 0% Greek yogurt in this recipe. The inclusion of mayonnaise will ensure the necessary fat content for a rich and creamy texture. More about mayo in our FAQ’s below.
  • Lime juice: Introduces a tangy, citrusy element to the sauce. It helps balance the creaminess of the other ingredients and adds a refreshing zest.
  • Cholula sauce: With its distinctive blend of piquin and arbol peppers and a blend of signature spices, it adds a delightful kick of heat and depth to this recipe. It’s not just about the spice, though; it’s about the flavor explosion that Cholula brings to every dish. Having it in your life means embracing a world of bold, exciting tastes. Once you try it, I guarantee it’s a taste you’ll be craving. It also contains a bit of vitamin C and capsaicin, which have been associated with numerous health benefits.

How to Make the Best Fish Tacos:

For full recipe, read below.

  1. Pat dry the fish fillets.
  2. Heat a large non-stick skillet over medium-high heat.
  3. In a small bowl, mix salt, ground cumin, chili powder, and garlic powder. Rub this spice blend onto both sides of the fish.
  4. Add olive oil to the skillet and lay the fish fillets down. Cook for 3 to 4 minutes on each side until the fish is firm and opaque.
  5. While the fish is cooking, combine the ingredients for the chili lime sauce in a small bowl. Thin it out with a few tablespoons of water if necessary until you reach desired consistency. Refrigerate until ready to eat.
  6. Warm the corn tortillas in a hot skillet for about 30 seconds on each side. Stack them in a tortilla warmer or on a plate covered with a towel.
  7. To assemble the tacos, place the cooked fish on the bottom of each tortilla and drizzle with the chili lime sauce. Add your favorite fish taco toppings and get ready to indulge!

FAQs:

  • What’s the best fish for tacos? Any kind of flaky white fish is a good fish for tacos: tilapia, flounder, snapper, mahi-mahi, cod, sea bass, halibut, or grouper. Salmon and shrimp are also great choices.
  • What kind of tortilla should I use? For those who are health conscious, corn tortillas can be a nutritious option as they’re typically produced from whole grains. Just ensure to confirm “whole grain corn flour” is listed in the ingredients. The tortillas in this gorgeous picture above are blue corn tortillas, made from a unique variety of corn that boasts a vibrant blue hue. If you can find them, they add a nice pop of color and have a great nutty taste. You can also opt for whole wheat flour tortillas as an alternative, but don’t forget to scrutinize the label for any hidden saturated fats. Making informed choices can make all the difference in your dietary habits.
  • Is mayonnaise healthy? A word about mayonnaise. If you want to channel your inner Julia Child, making your own mayonnaise is really child’s play (pun intended). Follow my easy homemade mayo recipe that is also Mediterranean Diet friendly. Nothing coming out of a jar will ever taste as good. However, one drawback about homemade mayonnaise is that it doesn’t keep beyond 3 days, and the minimum yield using 1 egg is about 1-1/2 cup of mayo. If you feed a big crowd, it’s not a problem. If you feed one or two people, it is. But thank goodness, the food industry has come up with shelf-stable options that can keep much longer in your refrigerator once they are open, yet are not made with inferior ingredients. It’s all about reading the labels. Some of the brands available out there that I have vetted:

Serving Suggestions:

white fish fillets, chili lime sauce, pico de gallo, red cabbage slaw and guacamole
  • Top your tacos with our Crisp and Tangy Red Cabbage Slaw for Fish Tacos. Serve more on the side.
  • Enhance the flavors by serving your tacos with guacamole and pico de gallo.
  • Complete your meal with a side of black beans, pinto beans, or homemade refried beans.
  • Try eating your fish tacos “deconstructed” for a less messy experience. That’s my personal preference as I hate getting my hands messy when I eat. But that’s just me.
deconstructed fish taco with chili lime sauce, pico de gallo, red cabbage slaw and guacamole on a white plate

Storage recommendations:

If you’ve got leftover fish, pop it in an airtight container and slide it into the fridge. It’ll chill out there happily for a day or two. When it’s time for a fish taco reprise, reheat that fish gently in the oven or microwave. Just be careful not to overdo it, we don’t want tough dry fish, do we?

As for the zingy sauce, that’ll keep in the fridge for about a week, again in an airtight container. But let’s be real, it’s so tasty, I bet it won’t last that long!

In Conclusion:

These homemade fish tacos are a healthier alternative to typical restaurant options. By pan-searing the fish and using wholesome ingredients, you can enjoy a guilt-free and flavorful meal. The chili lime sauce adds a tangy and creamy element that perfectly complements the fish. So why not give this recipe a try and bring the taste of Tex-Mex to your kitchen?

Remember that the perfect fish tacos are the ones you’ve made your own. It’s your taco, your rules! So roll up your sleeves, and let the fun begin – your taste buds are in for a real treat!

More Favorite Recipes:

Looking for more delicious recipes to try? Check out our website for a wide range of mouthwatering dishes that will satisfy every craving!

Top-shelf Guacamole

Pico de Gallo

The Ultimate Red Cabbage Slaw for Fish Tacos

Portobello Mushroom Fajitas

Spinach and Mushroom Quesadillas

Mexican Black Beans

Blackened Tilapia

fish taco in a blue corn tortilla, with guacamole, pico de gallo, red cabbage slaw and roasted peppers, on a white plate
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5 from 4 votes

Best Fish Tacos

The best fish tacos you'll ever meet! Succulent tender fish hanging out with a zesty chili lime sauce in a cozy tortilla hug. It's not just a healthy meal, it's a ridiculously tasty experience.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4
Author: Veronique Eichler

Ingredients

For the chili lime sauce

Instructions

  • Pat dry the fish.
  • Heat a large non-stick skillet on medium high heat.
  • In a small bowl, mix salt, ground cumin, chili powder, and garlic powder. Rub this spice blend onto both sides of the fish.
  • Add olive oil to the skillet and lay the fish fillets down.
  • Cook 3 to 4 minutes on each side until the fish is firm and opaque. Actual time may vary depending on the fish thickness.
  • While the fish is cooking, combine the ingredients for the sauce in a small bowl. If it feels too thick, add a tablespoon of water or two until you reach desired consistency. Refrigerate until ready to eat.
  • Warm the corn tortillas in a hot skillet about 30 seconds on each side. Stack them in a tortilla warmer or on a plate covered with a towel.
  • To assemble the tacos, place the cooked fish on the bottom of each tortilla and drizzle with the sauce. Add your favorite taco toppings.

Notes

If you’ve got leftover fish, it will keep in an airtight container in your refrigerator for a day or two. When it’s time for a fish taco reprise, reheat the fish gently in the oven or microwave. Just be careful not to overdo it, or the fish will get tough and dried out.
As for the sauce, it will keep in the fridge for about a week, again in an airtight container. But let’s be real, it’s so tasty, I bet it won’t last that long!

Nutrition

Nutrition Facts
Best Fish Tacos
Amount per Serving
Calories
392
% Daily Value*
Total Fat
 
21
g
32
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.03
g
Cholesterol
 
63
mg
21
%
Sodium
 
557
mg
24
%
Total Carbohydrate
 
25
g
8
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
1
g
1
%
Protein
 
27
g
54
%
Vitamin A
 
97
IU
2
%
Vitamin C
 
5
mg
6
%
Vitamin D
 
4
µg
27
%
Calcium
 
73
mg
7
%
Iron
 
2
mg
11
%
Potassium
 
487
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
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One Comment

  1. 5 stars
    The best fish taco may be “the one in front of you,” but this fish taco is the best of the best! Tasty and flexible base you add the accompanying items in proportion to your own tastes! Would love this weekly!

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