Fish tacos are a vibrant and satisfying dish made with lightly battered or grilled fish, tucked into warm tortillas, and topped with zesty slaw, creamy sauce, and fresh herbs. With crispy textures and bold flavors, they’re great for a casual dinner or a festive gathering. This recipe makes 8 tacos and serves 3 to 4 people.
Ingredients
For the Fish:
500g white fish fillets (like cod, tilapia, or snapper)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika or chili powder
½ teaspoon garlic powder
Juice of ½ lime
1 tablespoon oil (for grilling or pan-searing)
Optional for batter version: ½ cup flour + ½ cup soda water or beer (to make a quick batter)
For the Slaw:
1½ cups shredded cabbage (green or red or both)
¼ cup shredded carrot (optional)
2 tablespoons mayonnaise or Greek yogurt
1 tablespoon lime juice
Salt to taste
For the Creamy Sauce:
3 tablespoons mayonnaise or sour cream
1 tablespoon lime juice
1 tablespoon hot sauce or chipotle sauce
½ teaspoon honey or sugar (optional)
To Serve:
8 small corn or flour tortillas
Fresh cilantro or parsley
Sliced jalapeños or avocado (optional)
Lime wedges
Instructions
1. Prepare the Fish
Pat the fish dry and cut into strips or small chunks. Season with salt, pepper, paprika, garlic powder, and lime juice. Let sit for 10 minutes.
2. Cook the Fish
Grilled or Pan-Seared: Heat oil in a nonstick pan over medium heat. Add fish and cook 3–4 minutes per side until golden and flaky.
Battered and Fried (Optional): Mix flour with soda water or beer to form a smooth batter. Dip fish pieces in and fry in hot oil until golden and crisp. Drain on paper towels.
3. Make the Slaw
In a bowl, toss cabbage, carrot, mayo (or yogurt), lime juice, and salt. Mix well and chill until ready to use.
4. Make the Sauce
Whisk together mayo or sour cream, lime juice, hot sauce, and honey. Taste and adjust seasoning.
5. Warm the Tortillas
Heat tortillas in a dry skillet for 20–30 seconds on each side or microwave covered with a damp towel for 30 seconds.
6. Assemble the Tacos
Place a few pieces of cooked fish on each tortilla. Add a spoonful of slaw, drizzle with sauce, and top with cilantro, avocado, or jalapeño if using. Serve with lime wedges.
Tips for Perfect Fish Tacos
Use fresh, firm white fish for best texture
Don’t overcook the fish—it should flake easily
Layer with mango salsa or pineapple for a tropical twist
Fish tacos are light, bold, and always a crowd-pleaser.
