This recipe for Easy Fish Tacos is a cinch to make. Top them with your favorite taco fixings and you'll create a homestyle fiesta in minutes.
Treat the Family to Easy Fish Tacos for Supper any Night of the Week
My boys would eat Mexican food everyday without a single complaint. While I love a more diverse menu, on a busy day these fish tacos made in the oven, are a terrific easy meal option. After preparing the fish and tossing it into the oven to bake, I prepare the toppings and warm the tortillas for a 20 minute meal.
Helpful Tips for Making Fish Tacos
- You can use cod, pollock, halibut or flounder for these tacos. Any firm white fish does best.
- To keep these light, I typically spray them with cooking spray for baking. You can drizzle them with oil as well, the choice is yours.
- You can serve fish tacos on flour or corn tortillas. See how to make Easy Homemade Flour Tortillas from Mom on Timeout.
- If time allows, whip-up the taco sauce a few hours earlier or even the night before to give the flavors time to marry.
- If you prefer, the fish can be pan fried in oil rather than baking in the oven. Depending on the thickness 1-2 minutes per side or until the fish flakes easily with a fork. Fry in batches.
- You can substitute a prepared taco seasoning, blackened seasoning or your favorite seafood seasoning in place of the homemade rub, if desired.
- You can dress these tacos any way you please. I typically serve them with pico de gallo, radicchio or red cabbage and a light sprinkling of queso fresco drizzled with the taco sauce.
Other Taco Inspired Recipes to Try
If your family loves South of the border flavors as much as mine, checkout these delicious recipes in the MSSK recipe index.
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Helpful Kitchen Items:
Easy Fish Tacos
- 1 ½-2 lb boneless skinless cod, tilapia, pollock or haddock fillets cut into 1 ½ inch pieces
- 1 Tbsp dark chili powder
- 1 tsp smoked paprika
- 1 tsp garlic salt
- ½ tsp granulated garlic
- ½ tsp onion powder
- ½ tsp ground cumin
- ½ tsp lemon pepper
- ½ tsp oregano
- cooking spray or olive oil
- Taco Sauce:
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2-3 Tbsp bottled taco sauce
- 1 tsp reserved seasoning
- 8 (8 inch) warm flour or corn tortillas
- Assorted toppings or serving: purple cabbage or radicchio, pico de gallo, avocado, onion, jalapeno and queso or any of your favorite toppings
- Preheat oven to 400°F. Liberally spray a large rimmed baking pan with cooking spray or brush with olive oil. Set aside. Place fish fillets in a single layer on a platter.
- In a small bowl, mix together seasonings blend. Reserve 1 tsp for taco sauce. Season fish on all sides. arrange on prepared sheet. Spray liberally with cooking spray, an oil spritzer or drizzle with olive oil.
- Bake for 8-10 minutes or until fish flakes easily with a fork. Adjust time depending on thickness of fillets.
- Meanwhile, in a mixing bowl, mix together sour cream, mayonnaise, lime juice and reserved seasoning. Add a few dashes of hot sauce or sriracha to taste. Keep chilled until serving. (This can be made up to one day in advance and chilled)
- Divide fish between warmed tacos, dressing with taco sauce, shredded purple cabbage or radicchio, pico de gallo, avocado, onion, jalapeno and queso or any of your favorite taco toppings.
- It's ideal to make the taco sauce in advance to allow time for the flavors to mellow and marry.
- Nutrition is without optional toppings. Calculated spraying fish with cooking spray.