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.
Easy Fish Tacos Recipe for Supper
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.
How to Make the Best Easy Fish Tacos Recipe
So, this recipe is one you can literally throw together in minutes. You can prep the toppings and sauce in advance and have everything ready in Ziploc bags ready to go. Set it all up while the fish cooks and let the family build their own.
- Ingredients you'll need to make this recipe for Fish Tacos: 2 pounds boneless skinless cod, tilapia, pollock or haddock fillets. Seasonings you'll need: Chili powder, garlic salt, granulated garlic or garlic powder, onion powder, lemon pepper, oregano, ground cumin and cooking spray or olive oil for drizzling on top.
- You'll also need warm tortillas and assorted toppings for serving.
- For the creamy taco sauce you'll need: Sour cream, mayonnaise, bottled taco sauce and reserved seasoning.
- If time allows, whip-up the taco sauce a few hours earlier or the night before, to give the flavors time to marry. Once everything is mixed together pour into an airtight container then chill in the refrigerator until serving.
- For this fish taco recipe, you can use cod, pollock, halibut or flounder for these tacos. Choose a firm white fish as it 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 you prefer, the fish can be deep fried or pan fried in oil rather than baking in the oven. Depending on the thickness cook them for 1-2 minutes per side or until the fish flakes easily with a fork. Fry in batches just as you would when making Baja style tacos.
- Can you grill fish tacos? Yes, you can! Season per the recipe and grill over medium for around 2 minutes per side, depending on the thickness of the fish fillets.
- You can substitute a prepared taco seasoning, blackened seasoning, Creole 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 homemade taco sauce.
- You may also like topping these baked fish tacos with my popular recipe for Cilantro Lime Cole Slaw.
Other Taco Inspired Recipes to Make
If your family loves South of the border flavors as much as mine, checkout these delicious recipes all found in the MSSK recipe index.
- Easy Cheesy Taco Sliders can be assembled in advance then baked when you're ready to eat.
- Frito Taco Salad is always a winning option and it's terrific using Doritos, too!
- Taco Taters are a fun take on classic potato skins.
Thanks for visiting come back soon!
DISCLOSURE ~ IF A PURCHASE IS MADE USING ONE OF THE AFFILIATE LINKS ON THIS WEBSITE WE MAY EARN A SMALL COMMISSION AT NO ADDITIONAL COST TO YOU. THANK YOU!
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 tablespoon dark chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic salt
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon lemon pepper
- ½ teaspoon oregano
- cooking spray or olive oil
- Taco Sauce:
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2-3 tablespoon bottled taco sauce
- 1 teaspoon 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 teaspoon 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.