Updated : Aug 01, 2020 in

fish tacos

fish tacos

Fish tacos
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Try to look for fish filets that are roughly the same thickness for even cooking. I also recommend cutting the fish into 2-inch chunks for a higher yummy-crust-to-flaky-fish ratio. 😉

  • cilantro , to taste
  • lime , to taste
  • 4 tilapia fillets
  • ¼ teaspoon cayenne pepper , ground
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 16 corn tortillas

Fish tacos
Fish tacos are a complete meal. So easy – 25 minutes from fridge to table. I always double the recipe because we eat a lot. Let’s go over a bazillion of toppings possibilities:

  • Shredded cabbage or lettuce, store bought slaw or broccoli slaw
  • Make your own healthy coleslaw (with bagged slaw)
  • Diced avocado or guacamole
  • Salsa or make pico de gallo
  • Mango salsa or pineapple salsa
  • Cotija or feta cheese

Fish tacos
This post may contain affiliate links. Please read my disclosure policy.
I like to break the fish into large chunks and then add in our toppings.

Fish tacos
I serve these tacos with a quick pickled cabbage. Pickling it makes the cabbage floppy so it kind of melds together better with the fish (raw cabbage would be too pokey and crunchy for tender fish), and the slight tang is a classic pairing with seafood.

  • The chipotle marinated fish;
  • “Pink Taco Sauce” – 2 ingredient, mildly spicy sour cream or yogurt sauce, goes very well with the fish;
  • Quick pickled cabbage; and
  • lime wedges and coriander/cilantro leaves.